| Revue: | Quimica nova |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000313453 |
| ISSN: | 0100-4042 |
| Autores: | Garcia-Amoedo, Luis Henrique1 Almeida-Muradian, Ligia Bicudo de |
| Instituciones: | 1Universidade de Sao Paulo, Faculdade de Ciencias Farmaceuticas, Sao Paulo. Brasil |
| Año: | 2007 |
| Periodo: | Abr |
| Volumen: | 30 |
| Número: | 2 |
| Paginación: | 257-259 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Aplicado, descriptivo |
| Resumen en inglés | The physicochemical composition of pure royal jelly as well as of some adulterated samples was analyzed by determining moisture, ash, lipids, nitrogen/proteins, carbohydrates, starch and 10- HDA (10-hydroxy-2-decenoic acid). The solubility in alkaline medium was used to detect the main frauds for adulterating royal jelly which comprise addition of yogurt, water, egg white, sweet condensed milk mixed with propolis, unripe banana and corn starch slurry |
| Disciplinas: | Química |
| Palabras clave: | Química de alimentos, Jalea real, Adulteración, Composición fisicoquímica |
| Keyword: | Chemistry, Food chemistry, Royal jelly, Adulteration, Physicochemical composition |
| Texte intégral: | Texto completo (Ver HTML) |
