Botanical origin, nutritional values and probiotic properties of bee bread of stingless bee (Heterotrigona itama cockerell)
Bee bread is bee-collected pollen, added with honey and bee salivary enzymes. It undergoes lactic acid fermentation by indigenous microbes as it is stored inside the closed pots in the beehive. In comparison to honey, bee bread is still an underutilized bee product with limited nutrient information....
Saved in:
主要作者: | Mohammad, Salma Malihah |
---|---|
格式: | Thesis |
語言: | English |
出版: |
2020
|
主題: | |
在線閱讀: | http://psasir.upm.edu.my/id/eprint/90452/1/FSTM%202020%2016%20IR.pdf |
標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
相似書籍
-
Evaluation of Bacillus spp. isolated from stingless bee (Heterotrigona itama cockerell) honey as a potential probiotic
由: Zulkhairi Amin, Fatin Aina
出版: (2020) -
Effects of conventional, diffusion and modern moisture removal methods on quality of stingless bee (Heterotrigona itama Cockerell) honey
由: Mohd Baroyi, Syahrul Anis Hazwani
出版: (2021) -
Characterization of bacteria from nest products of stingless bee, Heterotrigona itama (Cockerell, 1918)
由: Ngalimat, Mohamad Syazwan
出版: (2019) -
Antibacterial and probiotic properties of lactic acid bacteria isolated from bee bread of stingless bee farm in Malaysia
由: Doaa Hashim Yahya -
Foraging behaviours of stingless bees Heterotrigona itama cockerell and Geniotrigona thoracica Smith as potential pollinators to star fruit Averrhoa carambola L.
由: Wan Mohd Adnan, Wan Nur Asiah
出版: (2021)