Preparation and functional properties of extracts from bee bread

Nahrung - Food

Volumn 48, Issue 3, 2004, Pages 226-229

  Nagai, Takeshi ^a,b   Nagashima, Toshio ^a   Myoda, Takao ^a   Inoue, Reiji ^c  

^a TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^b PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^c Inoue Yohojo Bee Farm Inc   (Japan)

Author keywords

Antioxidant properties; Bee bread; Reactive oxygen species; Scavenger

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; HYDROXYL RADICAL; PHENOL; REACTIVE OXYGEN METABOLITE; SCAVENGER;

ANTIOXIDANT ACTIVITY; ARTICLE; BEE EXTRACT; CHEMICAL PARAMETERS; CHEMICAL PROCEDURES; CHEMICAL REACTION; CONCENTRATION (PARAMETERS); EXTRACTION; FRACTIONATION; HEALTH FOOD; LITHUANIA; SOLUBILITY;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; FOOD HANDLING; HEALTH FOOD; HYDRAZINES; HYDROXYL RADICAL; OXIDATION-REDUCTION; PHENOLS; PROPOLIS; REACTIVE OXYGEN SPECIES;

APOIDEA;

EID: 3242714883     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300421     Document Type: Article

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