Functional properties of honey, propolis, and royal jelly

Journal of Food Science

Volumn 73, Issue 9, 2008, Pages

  Viuda Martos, M ^a   Ruiz Navajas, Y ^a   Fernandez Lopez J ^a   Perez Alvarez J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antimicrobial; Functional properties; Honey; Phenolic compounds antioxidant; Propolis

Indexed keywords

ANTIINFECTIVE AGENT; ANTIINFLAMMATORY AGENT; ANTIOXIDANT; ANTIVIRUS AGENT; FATTY ACID; FLAVONOID; INSECT HORMONE; PROPOLIS; ROYAL JELLY;

ANIMAL; BACTERIAL INFECTION; BACTERIUM; BEE; CHEMISTRY; CLASSIFICATION; DRUG EFFECT; FOOD; FOOD CONTROL; FOOD POISONING; GLYCATION; HONEY; HUMAN; ISOLATION AND PURIFICATION; MARKETING; METHODOLOGY; REVIEW; STANDARD;

ANIMALS; ANTI-INFECTIVE AGENTS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; ANTIVIRAL AGENTS; BACTERIA; BACTERIAL INFECTIONS; BEES; FATTY ACIDS; FLAVONOIDS; FOOD; FOOD MICROBIOLOGY; FOOD POISONING; HONEY; HUMANS; INSECT HORMONES; MAILLARD REACTION; MARKETING; PROPOLIS;

APIS MELLIFERA;

EID: 55649087536     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00966.x     Document Type: Review

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