Variations of the antimicrobial, antioxidant, sensory attributes and biogenic amines content in Lithuania-derived bee products
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DOI: 10.1016/j.lwt.2019.108793
Abstract: This study examined the antimicrobial and antioxidant properties, overall acceptability (OA), including influence of the product-induced emotions, and biogenic amine (BA) content in fourteen honey (H1–14), four propolis (P15–18) and four bee bread (BB19–22) samples,… read more here.
Keywords: antimicrobial antioxidant; variations antimicrobial; bee products; antioxidant sensory ... See more keywords
Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties
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DOI: 10.3390/app13074485
Abstract: This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical… read more here.
Keywords: black oat; oat; bread enriched; nutritional antioxidant ... See more keywords