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Pregled bibliografske jedinice broj: 1038961

Physicochemical characteristics of Croatian royal jelly


Flanjak, Ivana; Primorac, Ljiljana; Vukadin, Ilijana; Kovačić, Marin; Puškadija, Zlatko; Bilić Rajs, Blanka
Physicochemical characteristics of Croatian royal jelly // Croatian Journal of Food Science and Technology, 11 (2019), 2; 266-271 doi:10.17508/CJFST.2019.11.2.18 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1038961 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Physicochemical characteristics of Croatian royal jelly

Autori
Flanjak, Ivana ; Primorac, Ljiljana ; Vukadin, Ilijana ; Kovačić, Marin ; Puškadija, Zlatko ; Bilić Rajs, Blanka

Izvornik
Croatian Journal of Food Science and Technology (1847-3466) 11 (2019), 2; 266-271

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
royal jelly ; physicochemical characteristics ; quality ; authenticity ; Croatia

Sažetak
Due to its high nutritive value, royal jelly usage is increasing, both in human nutrition in native form and as bioactive component in other products (dietary supplements, medicine products). The database and regulations on royal jelly characteristics are established in several countries, but not in Croatia. Physicochemical characteristics: moisture, protein content, pH value, total acidity, carbohydrate composition and 10-HDA content in 13 Croatian royal jelly samples were determined with the aim of getting insight to quality of royal jelly produced in Croatia. The obtained results showed that regarding 10-HDA content, one of the most important quality parameter, all samples fulfilled the international standard for royal jelly specifications. Moisture of three samples was higher than prescribed (69.5%, 76.3% and 72.0%, respectively) while one sample had slightly lower protein content than minimum 11% prescribed in international standard. Sucrose content in two royal jelly samples was higher than 3%. Statistically significant correlations were obtained between moisture and protein content, 10-HDA and total acidity as well as between fructose and glucose content. The results of this study will contribute to creation the database of Croatian royal jelly physicochemical characteristics and thus help in setting the royal jelly quality criteria at national level.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Ustanove:
Fakultet agrobiotehničkih znanosti Osijek,
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Flanjak, Ivana; Primorac, Ljiljana; Vukadin, Ilijana; Kovačić, Marin; Puškadija, Zlatko; Bilić Rajs, Blanka
Physicochemical characteristics of Croatian royal jelly // Croatian Journal of Food Science and Technology, 11 (2019), 2; 266-271 doi:10.17508/CJFST.2019.11.2.18 (međunarodna recenzija, članak, znanstveni)
Flanjak, I., Primorac, L., Vukadin, I., Kovačić, M., Puškadija, Z. & Bilić Rajs, B. (2019) Physicochemical characteristics of Croatian royal jelly. Croatian Journal of Food Science and Technology, 11 (2), 266-271 doi:10.17508/CJFST.2019.11.2.18.
@article{article, year = {2019}, pages = {266-271}, DOI = {10.17508/CJFST.2019.11.2.18}, keywords = {royal jelly, physicochemical characteristics, quality, authenticity, Croatia}, journal = {Croatian Journal of Food Science and Technology}, doi = {10.17508/CJFST.2019.11.2.18}, volume = {11}, number = {2}, issn = {1847-3466}, title = {Physicochemical characteristics of Croatian royal jelly}, keyword = {royal jelly, physicochemical characteristics, quality, authenticity, Croatia} }
@article{article, year = {2019}, pages = {266-271}, DOI = {10.17508/CJFST.2019.11.2.18}, keywords = {royal jelly, physicochemical characteristics, quality, authenticity, Croatia}, journal = {Croatian Journal of Food Science and Technology}, doi = {10.17508/CJFST.2019.11.2.18}, volume = {11}, number = {2}, issn = {1847-3466}, title = {Physicochemical characteristics of Croatian royal jelly}, keyword = {royal jelly, physicochemical characteristics, quality, authenticity, Croatia} }

Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts
  • FSTA: Food Science and Technology Abstracts


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