Add to ORKGThe aim of this paper was to compare methods of moisture determination to choose the best one for the determination of this parameter in royal jelly samples. Royal jelly is sensitive to high temperatures becoming dark and loosing volatiles in high temperatures. The methods were: vacuum oven at 60 ºC, 70 ºC, conventional oven at 105 ºC, Karl Fisher, dissecator with sulfuric acid and dryness with infrared light at 105 ºC. Based on the results, the best method was the dissecator with sulfuric acid for moisture determination in royal jelly
Honey is the natural sweet and viscous food produced by bees- the genus Apis- exclusively from the n...
A HPLC method with refractive index detection (RID) was developed for sugar determination in royal j...
With the growing interest in the energy use of biomass in the form of solid biofuels, the requiremen...
A correlation was found between the measured refraction index of royal jelly and its water content ...
Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it ...
Bee pollen moisture value is one of the quality parameters for this product. Some countries such as ...
In this article we present a study of the variability of the concentration of 5-hydroxymethyl-2-fura...
The official method in Brazilian legislation for determining moisture content in honey is the one es...
Abstract: The aim of this work was to compare refractometric index (RI) and Karl Fischer (KF) titrat...
Most of the studies on royal jelly (RJ) composition or properties as well as quality stand...
Royal jelly (RJ) consumption is expanding because of its high nutritional and bioactive content. How...
Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it ...
Original scientific paper Dehydration of hygroscopic materials, especially fruit (blueberries, black...
The objective of the present paper was to compare the seed water content of maize and soya, obtained...
During storage, confectionery products of a gelatinous consistency are subject mainly to physical ch...
Honey is the natural sweet and viscous food produced by bees- the genus Apis- exclusively from the n...
A HPLC method with refractive index detection (RID) was developed for sugar determination in royal j...
With the growing interest in the energy use of biomass in the form of solid biofuels, the requiremen...
A correlation was found between the measured refraction index of royal jelly and its water content ...
Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it ...
Bee pollen moisture value is one of the quality parameters for this product. Some countries such as ...
In this article we present a study of the variability of the concentration of 5-hydroxymethyl-2-fura...
The official method in Brazilian legislation for determining moisture content in honey is the one es...
Abstract: The aim of this work was to compare refractometric index (RI) and Karl Fischer (KF) titrat...
Most of the studies on royal jelly (RJ) composition or properties as well as quality stand...
Royal jelly (RJ) consumption is expanding because of its high nutritional and bioactive content. How...
Royal jelly (RJ) is used as a revitalizing tonic. In order to avoid rejection to its acid taste, it ...
Original scientific paper Dehydration of hygroscopic materials, especially fruit (blueberries, black...
The objective of the present paper was to compare the seed water content of maize and soya, obtained...
During storage, confectionery products of a gelatinous consistency are subject mainly to physical ch...
Honey is the natural sweet and viscous food produced by bees- the genus Apis- exclusively from the n...
A HPLC method with refractive index detection (RID) was developed for sugar determination in royal j...
With the growing interest in the energy use of biomass in the form of solid biofuels, the requiremen...