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Proteomički pristup istraživanju pčelinjih proizvoda, tj. matične mliječi, propolisa i meda

Polona Jamnik ; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Peter Raspor ; University of Ljubljana, Biotechnical Faculty, Department of Food Science and Technology, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia
Branka Javornik ; University of Ljubljana, Biotechnical Faculty, Department of Agronomy, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia

Puni tekst: engleski, pdf (105 KB) str. 270-274 preuzimanja: 1.437* citiraj
APA 6th Edition
Jamnik, P., Raspor, P. i Javornik, B. (2012). A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey. Food Technology and Biotechnology, 50 (3), 270-274. Preuzeto s https://hrcak.srce.hr/86921
MLA 8th Edition
Jamnik, Polona, et al. "A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey." Food Technology and Biotechnology, vol. 50, br. 3, 2012, str. 270-274. https://hrcak.srce.hr/86921. Citirano 22.10.2021.
Chicago 17th Edition
Jamnik, Polona, Peter Raspor i Branka Javornik. "A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey." Food Technology and Biotechnology 50, br. 3 (2012): 270-274. https://hrcak.srce.hr/86921
Harvard
Jamnik, P., Raspor, P., i Javornik, B. (2012). 'A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey', Food Technology and Biotechnology, 50(3), str. 270-274. Preuzeto s: https://hrcak.srce.hr/86921 (Datum pristupa: 22.10.2021.)
Vancouver
Jamnik P, Raspor P, Javornik B. A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 22.10.2021.];50(3):270-274. Dostupno na: https://hrcak.srce.hr/86921
IEEE
P. Jamnik, P. Raspor i B. Javornik, "A Proteomic Approach for Investigation of Bee Products: Royal Jelly, Propolis and Honey", Food Technology and Biotechnology, vol.50, br. 3, str. 270-274, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/86921. [Citirano: 22.10.2021.]

Sažetak
Pčelinji proizvodi, kao što su matična mliječ, med i propolis, imaju višestruku ulogu u biološkim procesima. U ovom su radu prikazane proteomičke metode koje se koriste za proučavanje mehanizma njihova djelovanja i sigurnosti hrane. Proteomički je pristup, osim za proučavanje biološke aktivnosti pčelinjih proizvoda na molekularnoj razini, primijenjen i pri analizi proteina, tj. bioaktivnih sastojaka tih proizvoda.

Ključne riječi
proteomika; bioaktivni spojevi; propolis; matična mliječ; med; kvasac

Hrčak ID: 86921

URI
https://hrcak.srce.hr/86921

[engleski]

Posjeta: 2.041 *