Bee breads from eastern ukraine: Composition, physical properties and biological activities
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919809" target="_blank" >RIV/60461373:22330/19:43919809 - isvavai.cz</a>
Nalezeny alternativní kódy
RIV/60461373:22340/19:43919809
Výsledek na webu
<a href="https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=201_2018-CJFS" target="_blank" >https://www.agriculturejournals.cz/web/cjfs.htm?type=article&id=201_2018-CJFS</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/201/2018-CJFS" target="_blank" >10.17221/201/2018-CJFS</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Bee breads from eastern ukraine: Composition, physical properties and biological activities
Popis výsledku v původním jazyce
Five samples of polyfloral bee bread originated from two regions of Eastern Ukraine were characterised by microscopic (SEM) and spectroscopic (FT MIR ATR, FT NIR, FT Raman and Vis) methods. Identification of pollens was based on the SEM images. Spectral differences were interpreted in terms of specific contribution of the main chemical constituents (proteins, phenolics, sugars, etc.) and pigments (flavonoids and carotenoids) of bee breads. PCA of FT NIR and Vis data was used for discrimination of bee bread samples according to botanical sources. The morphometric parameters, antioxidant capacity and prebiotic effects of bee breads were also studied. Obtained results expand the knowledge in the composition and properties of this beekeeping product. © 2018 Czech Academy of Agricultural Sciences. All Rights Reserved.
Název v anglickém jazyce
Bee breads from eastern ukraine: Composition, physical properties and biological activities
Popis výsledku anglicky
Five samples of polyfloral bee bread originated from two regions of Eastern Ukraine were characterised by microscopic (SEM) and spectroscopic (FT MIR ATR, FT NIR, FT Raman and Vis) methods. Identification of pollens was based on the SEM images. Spectral differences were interpreted in terms of specific contribution of the main chemical constituents (proteins, phenolics, sugars, etc.) and pigments (flavonoids and carotenoids) of bee breads. PCA of FT NIR and Vis data was used for discrimination of bee bread samples according to botanical sources. The morphometric parameters, antioxidant capacity and prebiotic effects of bee breads were also studied. Obtained results expand the knowledge in the composition and properties of this beekeeping product. © 2018 Czech Academy of Agricultural Sciences. All Rights Reserved.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
21101 - Food and beverages
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2019
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
—
Svazek periodika
37
Číslo periodika v rámci svazku
1
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
12
Strana od-do
9-20
Kód UT WoS článku
000460428300002
EID výsledku v databázi Scopus
2-s2.0-85063466278