Beebread as food product: microbial background, microscopic and spectroscopic evaluation
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43901999" target="_blank" >RIV/60461373:22330/16:43901999 - isvavai.cz</a>
Result on the web
<a href="http://www.czechfoodchem.cz/Sbornik_2016.pdf" target="_blank" >http://www.czechfoodchem.cz/Sbornik_2016.pdf</a>
DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Beebread as food product: microbial background, microscopic and spectroscopic evaluation
Original language description
In this work five samples of beebread were analysed by spectroscopic methods (FT MIR ATR, FT NIR, FT Raman and UV-Vis diffuse reflectance spectroscopies). Spectral differences were interpreted in terms of specific contribution of the main chemical constituents (proteins, phenolics, sugars etc.) and pigments (flavonoids, carotenoids). The morphometric analysis and microbial background of the beebread samples were also determined. The study expands the knowledge of original chemical composition of this bee product.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník příspěvků - XLVI. Symposium o nových směrech výroby a hodnocení potravin
ISBN
978-80-7080-968-6
ISSN
1802-1433
e-ISSN
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Number of pages
6
Pages from-to
113-118
Publisher name
Vysoká škola chemicko-technologická v Praze
Place of publication
Praha
Event location
Skalský Dvůr
Event date
May 23, 2016
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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