prikaz prve stranice dokumenta Physicochemical characteristics of Croatian royal jelly
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Scientific paper - Original scientific paper
Physicochemical characteristics of Croatian royal jelly
Croatian journal of food science and technology, 11 (2019), 2; 266-271. https://doi.org/10.17508/CJFST.2019.11.2.18
FLANJAK, IVANA; PRIMORAC, LJILJANA; VUKADIN, ILIJANA; KOVAČIĆ, MARIN; PUŠKADIJA, ZLATKO; BILIĆ RAJS, BLANKA

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FLANJAK, I., PRIMORAC, Lj., VUKADIN, I., KOVAČIĆ, M., PUŠKADIJA, Z. & BILIĆ RAJS, B. (2019). Physicochemical characteristics of Croatian royal jelly. Croatian journal of food science and technology, 11. (2), 266-271. doi: 10.17508/CJFST.2019.11.2.18

FLANJAK, IVANA, et al. "Physicochemical characteristics of Croatian royal jelly." Croatian journal of food science and technology, vol. 11, no. 2, 2019, pp. 266-271. https://doi.org/10.17508/CJFST.2019.11.2.18

FLANJAK, IVANA, LJILJANA PRIMORAC, ILIJANA VUKADIN, MARIN KOVAČIĆ, ZLATKO PUŠKADIJA and BLANKA BILIĆ RAJS. "Physicochemical characteristics of Croatian royal jelly." Croatian journal of food science and technology 11, no. 2 (2019): 266-271. https://doi.org/10.17508/CJFST.2019.11.2.18

FLANJAK, I., et al. (2019) 'Physicochemical characteristics of Croatian royal jelly', Croatian journal of food science and technology, 11(2), pp. 266-271. doi: 10.17508/CJFST.2019.11.2.18

FLANJAK I, PRIMORAC Lj, VUKADIN I, KOVAČIĆ M, PUŠKADIJA Z, BILIĆ RAJS B. Physicochemical characteristics of Croatian royal jelly. Croatian journal of food science and technology [Internet]. 2019 November 29 [cited 2024 August 26];11(2):266-271. doi: 10.17508/CJFST.2019.11.2.18

I. FLANJAK, Lj. PRIMORAC, I. VUKADIN, M. KOVAČIĆ, Z. PUŠKADIJA and B. BILIĆ RAJS, "Physicochemical characteristics of Croatian royal jelly", Croatian journal of food science and technology, vol. 11, no. 2, pp. 266-271, November 2019. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:505822. [Accessed: 26 August 2024]

Metadata
Title (english)Physicochemical characteristics of Croatian royal jelly
AuthorIVANA FLANJAK
AuthorLJILJANA PRIMORAC
AuthorILIJANA VUKADIN
AuthorMARIN KOVAČIĆ
AuthorZLATKO PUŠKADIJA
AuthorBLANKA BILIĆ RAJS
Author's institutionJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Due to its high nutritive value, royal jelly usage is increasing, both in human nutrition in native form and as bioactive component in other products (dietary supplements, medicines). The database and regulations on royal jelly characteristics are established in several countries, but not in Croatia. Physicochemical characteristics: moisture, protein content, pH value, total acidity, carbohydrate composition and 10-HDA content in 13 Croatian royal jelly samples were determined with the aim of getting insight to quality of royal jelly produced in Croatia. The obtained results showed that regarding 10-HDA content, one of the most important quality parameter, all samples fulfilled the international standard for royal jelly specifications. Moisture of three samples was higher than prescribed (69.5%, 76.3% and 72.0%, respectively) while one sample had slightly lower protein content than minimum 11% prescribed in international standard. Sucrose content in two royal jelly samples was higher than 3%. Statistically significant correlations were obtained between moisture and protein content, 10-HDA and total acidity as well as between fructose and glucose content. The results of this study will contribute to creation the database of Croatian royal jelly physicochemical characteristics and thus help in setting the royal jelly quality criteria at national level.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 11, no. 2, pp. 266-271
p-ISSN1847-3466
e-ISSN1848-9923
DOIhttps://doi.org/10.17508/CJFST.2019.11.2.18
URN:NBNurn:nbn:hr:109:505822
Publication2019-11-29
Document URLhttps://hrcak.srce.hr/230441
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2024-06-03 09:53:01