Tag: Bee Pollen

The study revealed the mechanism of water migration and phenolic acid conversion during bee pollen electrodrying
By: Date: 2022-04-07 Categories: foodtechnology Tags: ,

Recently, the processing and functional evaluation team of resource insect products of the Institute of honeybees, Chinese Academy of Agricultural Sciences revealed the mechanism of water migration and phenolic acid conversion during the current body drying of lotus bee pollen. Relevant achievements were published in drying technology.

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The seventh ISO/TC34/SC19/WG3 bee pollen working group meeting and bee pollen international standard WD draft discussion meeting was held
By: Date: 2021-04-22 Categories: chinesefood Tags: ,

On April 16, 2021, the ISO/TC34/SC19 WG3 Bee Pollen Working Group held its seventh working meeting and a discussion meeting on the WD draft of the bee pollen international standard. The meeting was chaired by the Portuguese expert Professor Ofélia Anjos, the convener of SC19/WG3. A total of 18 representatives from 8 countries including Belgium, Brazil, China, France, Portugal, Romania, Slovenia and Turkey attended the meeting. Chinese counterparts Zhang Zhendong, Geng Yue, Xu Jinzhong, Hu Xiaolan and SC19/WG3 Secretary Li Hongliang participated in the meeting.

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Bee-machine collaborative operation, fragrant pears can increase the yield by 500 kg per mu
By: Date: 2021-04-14 Categories: foodtechnology Tags: ,

On April 11, the “On-site Observation Meeting of Liquid Pollination Technology for Safe and Efficient Pear Orchard Liquid Pollination in Pear Orchard for Safe and High-efficiency Pear Orchard Operation” hosted by the Institute of Bee Research, Chinese Academy of Agricultural Sciences was held in Korla, Xinjiang. At the meeting, experts introduced the bee-robot cooperative pollination technology system to the participants, and conducted a demonstration of drone pollination operations on site.

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Studies have found that broken wall bee pollen is better for digestion and absorption
By: Date: 2020-11-25 Categories: foodtechnology Tags: ,

Recently, the bee product processing and function evaluation innovation team of the Chinese Academy of Agricultural Sciences’s Bee Research Institute found that breaking the wall is more helpful for the digestion and absorption of bee pollen in vivo and in vitro, providing a scientific basis for the development of a new generation of bee pollen products. Relevant research results were published in”Journal of the Science of Food and Agriculture”.

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