Nutritional value and antioxidant activity the pollen submitted to different preservation techniques Artigo de Conferência uri icon

resumo

  • The moisture content of bee pollen is one of the most important parameters for the preservation and quality of this product, which can vary from 18 to 25%, depending on the technique and the time of collection[1]. These humidity values can contribute to the proliferation of microbiological contamination and changes in the nutritional value of pollen, which can make its consumption and commercialization unfeasible [2 and 4]. In this study, it was intended to evaluate the impact of different preservation techniques on the nutritional value and antioxidant properties of bee pollen.

data de publicação

  • fevereiro 2021