Bee pollen as a source of phenolic compounds in potato snacks

Bee pollen as a source of phenolic compounds in potato snacks

Abstract The study examined the effects of adding bee pollen to potato snacks on their chemical composition, antioxidant properties, and sensory characteristics. Bee pollen from six different sources varied in phenolics and flavonoid content and composition, antioxidant activity and color. The four...

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Bibliographic Details
Main Authors: Agnieszka Nemś, Sabina Lachowicz-Wiśniewska, Ireneusz Tomasz Kapusta, Joanna Miedzianka, Agnieszka Kita, Ángel A. Carbonell-Barrachina
Format: Article
Language:English
Published: Nature Portfolio 2025-07-01
Series:Scientific Reports
Subjects:
Antioxidant activity
Bee products: extrusion
Pellet snacks
Phenolic profile
Total flavonoids
Online Access:https://doi.org/10.1038/s41598-025-09776-4
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https://doi.org/10.1038/s41598-025-09776-4

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