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008			170908s2017 sz a ob 000 0 eng d
020			_a3319596896 _q(electronic bk.)
020			_a9783319596891 _q(electronic bk.)
020			_z3319596888
020			_z9783319596884
040			_aN$T _beng _erda _epn _cN$T _dEBLCP _dN$T _dGW5XE _dOCLCF _dYDX _dNJR _dAZU _dUPM _dMERER _dIOG _dCOO _dOCLCQ _dJG0 _dES-MaUEC _bspa
050		4	_aSF539 _b2017 EB
245	0	0	_aBee products : _bchemical and biological properties _cJosé M. Alvarez-Suarez, editor.
264		1	_aCham, Switzerland _bSpringer International Publishing _c2017
264		4	_c2017
300			_a1 recurso en línea _bilustraciones
336			_aTexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_atext file _bPDF
500			_a _bSpringer Biomedical and Life Sciences eBooks 2017 English+International
504			_aIncluye referencias bibliográficas
505	0		_aPart I: Honey; Chapter 1: Botanical Classification; 1.1 Melissopalynological Analysis; 1.1.1 Palynology: A Young Science-Applications; 1.1.2 The Pollen Grain; 1.1.3 Pollen Morphology; 1.1.3.1 Polarity and Symmetry; 1.1.3.2 Size and Colour; 1.1.3.3 Shape; 1.1.3.4 Sporoderm; 1.1.3.5 Sculpturing; 1.1.3.6 Apertures; 1.1.4 Methodology; 1.1.4.1 Quantitative Analysis; 1.1.4.2 Qualitative Analysis; 1.1.4.3 Development of Results Report: Quality Control; 1.2 Monofloral, Polyfloral and Honeydew Honey; 1.2.1 Honeydew Honey; References; Chapter 2: Sensory Studies; 2.1 Introduction
505	8		_a2.2 The Senses2.2.1 Sight; 2.2.2 Smell; 2.2.3 Taste; 2.2.4 Touch; 2.3 Testing Panel: Tasters; 2.4 The Tasting Room; 2.5 The Material; 2.6 The Honey Tasting Process; 2.6.1 Phases of the Tasting (Valuation of Each Stage); 2.7 Utility of a Honey Sensory Analysis; 2.8 Attributes of Some Honeys; References; Chapter 3: Chemical Composition of Honey; 3.1 Introduction; 3.2 Carbohydrates; 3.3 Proteins, Enzymes and Amino Acids; 3.4 Organic Acids; 3.5 Mineral and Trace Elements; 3.6 Vitamins; 3.7 Aroma Compounds; 3.8 Phenolic Compounds; References; Chapter 4: Honey Health Benefits and Uses in Medicine
505	8		_a4.1 Antioxidant Capacity4.2 Antibacterial Activity; 4.3 Anti-inflammatory Capacity; 4.4 Wound Healing Activity; References; Part II: Propolis; Chapter 5: Phenolic Composition of Propolis; 5.1 Introduction; 5.2 Phenolic Compounds; 5.2.1 Flavonoids; 5.2.2 Phenolic Acid Derivatives; 5.2.3 Other Phenolic Compounds; References; Chapter 6: Propolis and Geopropolis Volatiles; 6.1 Introduction; 6.2 Propolis Volatile Fraction; 6.2.1 Propolis Origin; 6.2.2 Bee Type; 6.2.3 Natural Flora; 6.2.4 Detection of Acaricides and Adulterants; 6.2.5 Isolation and Analysis of Volatiles
505	8		_a6.3 Main Volatile Compounds in Propolis6.3.1 Africa; 6.3.2 America; 6.3.3 Asia; 6.3.4 Europe; 6.4 Conclusion; References; Chapter 7: The Chemical and Biological Properties of Propolis; 7.1 General Overview of Propolis; 7.2 Propolis in History; 7.3 The Biological Properties of Propolis; 7.3.1 The Antioxidant Properties of Propolis; 7.3.2 The Antimicrobial Activity of Propolis; 7.3.2.1 Antibacterial Activity of Propolis; 7.3.2.2 Antiviral Activity of Propolis; 7.3.2.3 Antiprotozoal and Antihelminthic Activity of Propolis; 7.3.2.4 Antifungal Properties of Propolis
505	8		_a7.4 Studies of the Protective Effect of Propolis on Bees7.5 Wound Healing Properties of Propolis; 7.6 Propolis in the Treatment of Diabetes and Cardiovascular Disease; 7.7 Anti-cancer Effects of Propolis; 7.8 Immunomodulatory Effects of Propolis; References; Part III: Royal Jelly; Chapter 8: Chemical Composition of Royal Jelly; 8.1 Sugar Composition; 8.2 Protein Content; 8.3 Content of Free Amino Acids, Lipids, Vitamins, and Bioactive Substances; 8.4 Lipid Content; References; Chapter 9: Volatile Compounds of Royal Jelly; 9.1 Introduction; 9.2 Volatiles in Royal Jelly; References
520	3		_aThis book presents an updated discussion of the chemical composition and biological properties of the main bee products. Specific attention is focused on the beneficial biological activities of bee products in human health. Honey, royal jelly, propolis, bee pollen and bee venom are used as nutriment and in traditional medicine. Their composition is rather variable and depends on the floral source and external factors, such as seasonal, environmental conditions and processing. Bee products are rich in several essential nutrients and non essential nutrients, as sugars, minerals, proteins, free amino acids, vitamins, enzymes and polyphenols, that seem to be closely related to their biological functions. The effects of these products in nutrition, aging and age-related diseases, cancer, neurodegenerative diseases and pathogen infections are discussed.
650		7	_aIndustria apícola _2embne _0(OCoLC)fst00829566 _0 _9677691
700	1		_aAlvarez-Suarez, José M., _eeditor literario
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=http://link.springer.com/10.1007/978-3-319-59689-1 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
988			_aEBOOK, asignarmaterias, EBSPRINGER_2017
998			_b02/2018 _dz _e- _zSI
999			_c96489 _d96489 _x1