THE EVALUATION OF BEE BREAD QUALITY

Authors

  • J. Brindza ,
  • Z. Schubertova
  • V. Brovarskyi
  • S. Velychko
  • I. Kreft
  • E. Ivanishovа

Abstract

The aim of this study was to evaluate bee bread quality. Bee bread is product with long history; it was used by many civilizations for centuries. But information and experimental results about bee bread is still missing nowadays. From this reason, in this work is presented model about evaluation of basic quality indicators of bee bread.

For important indicators of bee bread quality is considered – locality of bee bread harvesting, harvesting period, technology of harvesting, storing of bee bread, plant origin, morphology characteristic, chemical composition, content of heavy metal, residues of pesticide content, presence of microorganisms and others. These indicators are very important for determining of complex bee bread quality and also give information about economic value and practical using of bee bread. But nowadays many scientific works are oriented in one direction for evaluating only one indicator. In this work we presented our results and also results from scientific literature about bee bread. 

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Issue

No. 223 (2015): (англ)

Section

Статті

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