Effect of Fermentation on Structural Characteristics and Bioactive Compounds of Bee-Pollen Based Food - Zuluaga-Dominguez, Carlos M.; Quicazan, Marta (Journal of Apicultural Science, 2019)
Keywords: absorption; antioxidant activity; Antioxidants; Bacteria; bee pollen; beekeeping; Bioactive compounds; Biological activity; bioprocess; Calorimetry; Consortia; Differential scanning calorimetry; exine; Fermentation; Flavonoids; Food; functional food; Gastrointestinal system; Gastrointestinal tract; Heat flow; Heat transmission; humans; Lactic acid; Lactic acid bacteria; Lactobacillus plantarum; microbial activity; Micrography; Microorganisms; novel foods; Nutrients; Phenolic compounds; Phenols; Photomicrographs; Pollen; Probiotics; Saccharomyces cerevisiae; Scanning electron microscopy; Yeast; yeasts