1 Ocak 2016 Dergi makalesi Açık Erişim

Kaplan, Muammer; Karaoglu, Oznur; Eroglu, Nazife; Silici, Sibel

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        "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey", 
        "name": "Kaplan, Muammer"
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      {
        "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey", 
        "name": "Karaoglu, Oznur"
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      {
        "affiliation": "TUBITAK Marmara Res Ctr, Food Inst, TR-41470 Gebze, Kocaeli, Turkey", 
        "name": "Eroglu, Nazife"
      }, 
      {
        "affiliation": "Erciyes Univ, Fac Agr, Dept Agr Biotechnol, TR-38039 Kayseri, Turkey", 
        "name": "Silici, Sibel"
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    "description": "Palynological spectrum, proximate and fatty acid (FA) composition of eight bee bread samples of different botanical origins were examined and significant variations were observed. The samples were all identified as monofloral, namely Castanea sativa (94.4 %), Trifolium spp. (85.6 %), Gossypium hirsutum (66.2 %), Citrus spp. (61.4 %) and Helianthus annuus (45.4 %). Each had moisture content between 11.4 and 15.9 %, ash between 1.9 and 2.54 %, fat between 5.9 and 11.5 %, and protein between 14.8 and 24.3 %. A total of 37 FAs were determined with most abundant being (9Z,12Z,15Z)-octadeca-9,12,15-trienoic, (9Z,12Z)-octadeca-9,12-dienoic, hexadecanoic, (Z)-octadec-9-enoic, (Z)-icos-11-enoic and octadecanoic acids. Among all, cotton bee bread contained the highest level of omega-3 FAs, i.e. 41.3 %. Unsaturated to saturated FA ratio ranged between 1.38 and 2.39, indicating that the bee bread can be a good source of unsaturated FAs.", 
    "doi": "10.17113/ftb.54.04.16.4635", 
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    "journal": {
      "issue": "4", 
      "pages": "497-504", 
      "title": "FOOD TECHNOLOGY AND BIOTECHNOLOGY", 
      "volume": "54"
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    "publication_date": "2016-01-01", 
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    "title": "Fatty Acid and Proximate Composition of Bee Bread"
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