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Changes 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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