SummaryAdult honey bees are maintained in vitro in laboratory cages for a variety of purposes. For example, researchers may wish to perform experiments on honey bees caged individually or in groups to study aspects of parasitology, toxicology, or physiology under highly controlled conditions, or they may cage whole frames to obtain newly emerged workers of known age cohorts. Regardless of purpose, researchers must manage a number of variables, ranging from selection of study subjects (e.g. honey bee subspecies) to experimental environment (e.g. temperature and relative humidity). Although decisions made by researchers may not necessarily jeopardize the scientific rigour of an experiment, they may profoundly affect results, and may make comparisons with similar, but independent, studies difficult. Focusing primarily on workers, we provide recommendations for maintaining adults under in vitro laboratory conditions, whilst acknowledging gaps in our understanding that require further attention. We specificall...

Standard methods for maintaining adult Apis mellifera in cages under in vitro laboratory conditions

Background An interest in substances of natural origin has been a subject that is increasing constantly-both those known for many years and recently discovered are of great interest to the researchers. This interest also applies to bee products because of their extensive nutritional and therapeutic properties; these products are known and used for several thousand years, but only recently, they became the subject of sparse documented scientific research. With the passing of time, it is difficult to determine what will be the wishes and requirements of the future consumers, what should be introduced to new technologies to ensure the demand for new products. Scope and approach Recently, there has been an increasing demand for natural products, particularly the bee products. Bee bread and pollen, due to their nutritional and medicinal properties, are used for apitherapeutic purposes. These include about 200 different substances, such as free amino acids and vitamins. Special attention should be attributed to unsaturated fatty acids such as linoleic, linolenic, and arachidonic, which are found in pollen and bee bread. Key finding and conclusion The fashion for a healthy lifestyle leads to a situation where a number of people start taking care of their health. They search for the highest quality products, preferably with health benefits, rich in vitamins, valuable bioelements, and nutrients. Therefore, bee bread that is rich in beneficial ingredients has proved to fulfill these expectations. It constitutes a wholesome, biologically active nutrient, which can be used in the food industry.

Pollen and bee bread as new health-oriented products: A review

Consumers, food manufacturers and health professionals are uniquely influenced by the growing popularity of the gluten-free diet. Consumer expectations have urged the food industry to continuously adjust and improve the formulations and processing techniques used in gluten-free product manufacturing. Health experts have been interested in the nutritional adequacy of the diet, as well as its effectiveness in managing gluten-related disorders and other conditions. In this review, we aim to provide a clear picture of the current motivations behind the use of gluten-free diets, as well as the technological and nutritional challenges of the diet as a whole. Alternative starches and flours, hydrocolloids, and fiber sources were found to play a complex role in mimicking the functional and sensory effects of gluten in gluten-free products. However, the quality of gluten-free alternatives is often still inferior to the gluten-containing products. Furthermore, the gluten-free diet has demonstrated benefits in managing some gluten-related disorders, though nutritional imbalances have been reported. As there is limited evidence supporting the use of the gluten-free diet beyond its role in managing gluten-related disorders, consumers are urged to be mindful of the sensorial limitations and nutritional inadequacies of the diet despite ongoing strategies to improve them.

https://www.mdpi.com/2072-6643/10/10/1410/pdf

A Review on the Gluten-Free Diet: Technological and Nutritional Challenges

Published June 1976.Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog

https://ir.library.oregonstate.edu/downloads/p8418n402

Drying fruits and vegetables

For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut®, are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12315

Current Trends in Ancient Grains-Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

The influence of the drying temperature (35 and 45C) on bee pollen is evaluated based on the physical, chemical and nutritional characteristics of dried bee pollen from two zones in Colombia (La Calera and Zipaquira). The methods used to establish the effect of the treatment are: determination of chemical composition, measurement of water activity, solubility index, mean particle size, vitamin C content and carotene content. The results confirm that the drying process of bee pollen at 45C has the shorter drying time (156–198 min), moisture content (7–8%) and water activity (0.3), but higher levels of carotene and vitamin C losses. The protein, fiber and ash contents are not affected by the drying temperature. The observed higher carotene content of the pollen from La Calera is probably because of the flora composition in this zone. The vitamin C content decreases as the drying temperature increases, but there are no significant differences between zones.

PRACTICAL APPLICATIONS
Bee pollen can be sold as both fresh and dried products. However, refrigeration with temperature between 5 and 10C is required for storage of the fresh bee pollen to preserve quality. The bee pollen drying allows preserving the product at room temperature, making the product marketing easier and increasing the profits of beekeepers. The drying process of bee pollen in Colombia is done by sun, solar and oven-drying methods. But hot-air drying is considered as a suitable drying method because it decreases drying time and improves the hygienic quality of the dried product. The chemical, physical and nutritional properties of dried bee pollen were studied in order to evaluate the effect of drying temperature on pollen from different origins. Thus, the results of this investigation can help the apiarists to use the best drying conditions to produce dried bee pollen.

Effect of temperature on the drying process of bee pollen from two zones of colombia

Orange peel represents approximately 30-40 g/100g of the fresh fruit weight and could be used to develop value-added products. Hence, this study aims to evaluate the effects of drying conditions on the physical properties of orange peel impregnated with sucrose solution. The response surface method (RSM) was used to optimize two parameters: drying temperature (35-55 oC) and air flow rate (2-3 m/s). The measured responses used to determine the effect of dying process conditions were: moisture content. drying time. total soluble solids. color and hardness. The dried orange peels from the optimal process were subjected to a sensory test by 60 consumers. The optimum conditions for the drying of orange peels were determined to obtain minimum hardness, moisture content and drying time for aw values below 0.6. The optimum conditions were found to be a dying temperature of 52.3 oC and air flow rate of 2.0 m/s. At this point, drying time, hardness and moisture content were found to be 20 h, 78.4 N and 7.6%, respectively. The sensory results showed that consumers aged over 30 years old accepted well the dried orange peel.

/pdf/effect-of-drying-conditions-on-the-physical-properties-of-51lvv3tjgo.pdf

Effect of drying conditions on the physical properties of impregnated orange peel

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax.

The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI), water solubility index (WSI) and swelling power (SP). The thermomechanical properties of wheat and composite flours were assessed using a Mixolab and the baking quality characteristics of breads were weight, height, width, and specific volume. The results showed that the higher values of WAI (4.48), WSI (7.45%), and SP (4.84) were for potato flour. The quinoa-wheat composite flour presented lower setback and cooking stability data, which are a good indicator of shelf life of bread. On the other hand, the potato-wheat composite flour showed lower stability, minimum torque and peak torque, and higher water absorption. Weight, height, width, and specific volume of wheat bread were most similar to samples of potato-wheat composite flour at 10% substitution level.

/pdf/effect-of-quinoa-and-potato-flours-on-the-thermomechanical-1ne1qjxmcu.pdf

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

El proposito de este trabajo es mostrar la percepcion que tienen los estudiantes del programa de Ingenieria Agricola de la Universidad Nacional de Colombia, sede Medellin sobre la evaluacion y el desarrollo de la estrategia pedagogica "aprendizaje basado en proyectos", utilizada en diferentes cursos teorico-practicos. Esta estrategia consiste en adquirir el aprendizaje del curso por medio de la elaboracion y desarrollo de un proyecto durante el semestre academico. El proyecto contribuye a la transferencia del conocimiento de los principios teoricos presentados en clase, al desarrollo del pensamiento critico y reflexivo, e incentiva el interes por la investigacion. El analisis de los resultados de la encuesta aplicada a los estudiantes que participaron en esta experiencia pedagogica, mostro que el aprendizaje basado en proyectos es importante para su desarrollo profesional y cumple con sus expectativas educativas. La mayoria de los encuestados afirman que se aplicaron los conceptos vistos en clase durante el desarrollo del proyecto, la metodologia propuesta fue la adecuada, y estuvieron de acuerdo con la valoracion final del proyecto y el tiempo dedicado a la parte experimental.

http://www.scielo.br/pdf/aval/v15n1/v15n1a08.pdf

Misael Cortés-Rodríguez

Papers

Effect of temperature on the drying process of bee pollen from two zones of colombia

Effect of drying conditions on the physical properties of impregnated orange peel

Development and evaluation of edible films based on cassava starch, whey protein, and bees wax.

Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour

Evaluación de la estrategia pedagógica "aprendizaje basado en proyectos": percepción de los estudiantes