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Pollen Chemistry & Biotechnology

Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals. These components make pollen products an excellent source of nutrients and antioxidants for consumers. However, mycotoxigenic fungi are also common in pollen, creating contamination from ge...

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Podrobná bibliografie
Korporativní autor: SpringerLink (Online service)
Další autoři: Ecem Bayram, Nesrin (Editor), Ž. Kostic, Aleksandar (Editor), Can Gercek, Yusuf (Editor)
Médium: Elektronický zdroj E-kniha
Jazyk:angličtina
Vydáno: Cham : Springer International Publishing : Imprint: Springer, 2023.
Vydání:1st ed. 2023.
Témata:
Food science.
Food > Analysis.
Chemistry.
Food > Safety measures.
Food > Microbiology.
Food Science.
Food Chemistry.
Food Safety.
Food Microbiology.
Food Engineering.
On-line přístup:https://doi.org/10.1007/978-3-031-47563-4
Tagy: Přidat tag
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Obsah:
  • Pollen morphology and anatomy with botanical preferences made by bees: an introduction data
  • Amino acids, peptides, and proteins of pollen
  • Bee pollen carbohydrates composition and functionality
  • Lipids in pollen
  • Macro-, micro-, trace, and toxic elements of pollen
  • Phenolic acids in pollen
  • Flavonoids in Pollen
  • Carotenoids and vitamins of pollen
  • Important contaminants (mycotoxins, pesticide residues, pirolizidine alkaloids) in pollen
  • Other bioactive constituents of pollen
  • Microbiology of pollen
  • Physical and bioprocessing techniques for improving nutritional, microbiological, and functional quality of bee pollen
  • Good practice of pollen collection-what pollen traps are better choice
  • Techno-functional properties of pollen
  • Bee Pollen as a Source of Pharmaceuticals: Where Are We Now?

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