Physicochemical and hydration properties of different cereal and legume gluten-free powders.

Background: The wetting and hydration stage is the key step in manufacture process of several cereal-based products. Knowledge of hydration properties of gluten-free ingredients can contribute to improve the quality of gluten-free products. The objective of the present work was to investigate hydration properties for a large variety of gluten-free ingredients.

Lethal and sub-lethal effects of thymol on honeybee (Apis mellifera) larvae reared in vitro.

Background: Thymol offers an attractive alternative to synthetic chemicals to keep Varroa under control. However, thymol accumulates in bee products and is suspected of having adverse effects on colonies and especially on larvae. In this study, we investigated the effects of acute and chronic exposure to thymol on larvae reared in vitro with contaminated food and compared results to the theoretical larval exposure based on the amount of pollen and honey consumed by larvae during their development.