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Insights into the fermentation potential of pollen: Manufacturing, composition, health benefits, and applications in food production

  • Published:2024-01 Issue: Volume:143 Page:104245
  • ISSN:0924-2244
  • Container-title:Trends in Food Science & Technology
  • language:en
  • Short-container-title:Trends in Food Science & Technology

Author:

Cheng Yong,Ang Beijun,Xue Chaoyi,Wang Zhenyu,Yin Liduan,Wang Tong,Chen Qiuming,Wang Zhaojun,Zeng Maomao,Zhang Wei,Chen Jie,He Zhiyong

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference79 articles.

1. The production of bio-yoghurt with probiotic bacteria, royal jelly and bee pollen grains;Aa;Journal of Nutrition & Food Sciences,2016

2. Effect of incorporating royal jelly and bee pollen grains on texture and microstructure profile of probiotic yoghurt;Aa;Journal of Food Processing & Technology,2017

3. The impact of Bee pollen addition on the quality characteristics of probiotic UF-soft cheese;Abbas;Egyptian Journal of Food Science,2023

4. Influence of bee pollen on the bioactive behavior, sensory and physicochemical properties of white cheese made from camel and cow milk mixture;Abd Elhamid;Journal of Food and Dairy Sciences,2017

5. The impact of fermentation on bee pollen polyphenolic compounds composition;Adaškevičiūtė;Antioxidants,2022

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