|
|
|
|
| |
|
|
| Melo,Illana Louise Pereira de; Almeida-Muradian,Ligia Bicudo de. |
| Bee pollen moisture value is one of the quality parameters for this product. Some countries such as Argentina, Brazil, Bulgaria, Poland and Switzerland have bee pollen regulations on quality parameters, but these are not clear regarding which method should be used for moisture determination. The aim of this paper was to compare six methods of moisture determination in dried bee pollen samples. The methods were: conventional oven at 100 °C, vacuum oven at 70 °C, desiccator with sulfuric acid, drying out process with infrared light at 85 °C, lyophilization and Karl Fisher's method. Based on the results, the best methods for moisture determination of bee pollen were the drying process with infrared and the lyophilization, since these have shown lower moisture... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bee pollen; Moisture; Methods. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000100029 |
| |
|
|
| Bera,Alexandre; Almeida-Muradian,Ligia Bicudo de. |
| O mel contém principalmente açúcares em alta concentração, provenientes do néctar das flores, e a própolis é coletada principalmente das folhas, brotos, exsudatos e resinas das mais variadas espécies botânicas. Tanto a composição química do mel quanto a da própolis podem variar conforme uma série de fatores, que podem estar direta ou indiretamente relacionados com as abelhas e o meio em que vivem. No entanto, esse produto pode sofrer adulterações e/ou problemas relacionados à qualidade ou adição de ingredientes de baixo valor comercial. Na tentativa de detectar esse problema, este trabalho teve como objetivo realizar um estudo de algumas características físico-químicas do mel com própolis, com o intuito de verificar possíveis alterações ou adulterações em... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mel; Própolis; Análises físico-químicas. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100009 |
| |
|
|
| Pamplona,Lucila Coelho; Azedo,Ricardo A. B.; Oliveira,Karla Cristina L. S.; Garcia-Amoedo,Luis Henrique; Almeida-Muradian,Ligia Bicudo de. |
| Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it is added to honey. There are regulations for honey and for royal jelly separately but not for the mixture. The objective of this work is, therefore, to verify if the same methods used for pure honey quality control can be used for honey mixed with royal jelly and also the presence of RJ through 10-HDA determination. The methods used were: moisture, reducing sugars, apparent sucrose, ash, hydroxymethylfurfural, insoluble solids, diastase activity, acidity and 10-HDA. Samples were prepared by adding 0-100% of RJ in honey. The results showed that the ash method was the only suitable one to all the samples. The acidity analysis (direct titration) was suitable to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Honey; Royal jelly; Analysis; Bee products; Honey with royal jelly; Quality control. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400022 |
| |
|
|
|
