Work

Quality parameters and nutritional value of different commercial bee products.

Year: 2010

Type: article

Abstract: . The aim of this study was to determine the composition and microbiological quality of commercially honeybee-collected pollen, bee bread and royal jelly and to define the following physicochemical and microbiological characteristics: water content/dry weight, protein content, fat content, sugar spectrum and some microbiological parameters. The main sugars identified by high performance liquid chromatography were fructose, glucose, and sucrose, with small amounts of disaccharides. Among the microbiological parameters, a relatively high number of moulds and total aerobic counts were found in fresh pollen, but under the maximum admitted level.

DOI: 10.15835/buasvmcn-asb:67:1-2:5254

Authors: Otilia Bobiș, Liviu Al. Mărghitaş, Daniel Severus Dezmirean, O. Morar, Victoriţa Bonta, F. Chirilă

Institution: University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca

Language: English

Topic: Bee Products Chemical Analysis

Subfield: Insect Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

OpenAlex ID: W1484722249

FWCI:

Cites: 16

Cited by: 55

Related to: 10