BIOCHEMICAL PROCESSES IN BEE BREAD OF VACUUM CONSERVATION.
Abstract
Investigated the biochemical composition beebread for vacuum storage. The data content in beebread water content, flavonoid compounds, carbohydrates, proteins and amino acids. Found that while maintaining within 6 months in a vacuum and at room temperature beebread biochemical composition does not undergo significant changes. Determined that for the vacuum contents in beebread conservation of mass fraction of water does not change, while at room temperature, this figure rises to 0.45 %. It shown that the evacuation slowly reduced content in beebread flavonoid compounds, carbohydrates, proteins and amino acids than in its storage at room temperature.
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