ShareChanges in protein composition and storage stability of royal jelly under various conditions.
Author(s) : CHEN C., CHEN S. Y.
Type of article: Article
Summary
Survey on royal jelly stored at -20 or 4 deg C, or ambient temperature, in light or darkness for more than 8 months. Measurements of change in colour, viscosity and composition under different storage conditions. Deterioration of royal jelly during storage is mainly due to browning (Maillard reaction).
Details
- Original title: Changes in protein composition and storage stability of royal jelly under various conditions.
- Record ID : 1996-2980
- Languages: English
- Source: J. agric. Food Chem. - vol. 54 - n. 2
- Publication date: 1995
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Indexing
- Themes: Other foodstuffs
- Keywords: Deterioration; Chilling; Protein; Honey; Colour; Freezing; Jam
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