Propolis and Potential Use in Food Products

Basit Öğe Kaydı
dc.authorid0000-0002-3525-5172
dc.contributor.authorDemir Özer, Ezgi
dc.date.accessioned2020-06-27T19:06:51Z
dc.date.available2020-06-27T19:06:51Z
dc.date.issued2020en_US
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.descriptionTARAMATRDİZİN
dc.description.abstractPropolis is attracting great interest due to functional effects such as antibacterial, antioxidant and anticancer. Therefore, studies about the use of propolis in food products and increasing propolis consumption in human nutrition have increased in recent years. Propolis contains phenolic compounds, essential oils, aromatic acids and waxes which are responsible for biological effects. Many factors such as plant resources, geographical regions and environmental conditions affect the chemical composition of propolis. Propolis enrichment in food products to improve the nutritional value, quality and functionality of food have been investigated in many studies. Furthermore, it was reported that propolis can meet the demand of consumers about the use of natural food additive in food manufacturing. The aim of the present study was to introduce the physicochemical composition and biological activity of propolis and review the studies about its applications in food products.
dc.description.sponsorshipKÜN.2018-BAGP-002
dc.identifier.endpage1144en_US
dc.identifier.issue5en_US
dc.identifier.startpage1139en_US
dc.identifier.urihttp://www.agrifoodscience.com/index.php/TURJAF/article/view/3324/1633
dc.identifier.urihttps://hdl.handle.net/20.500.12695/598
dc.identifier.urihttps://doi.org/10.24925/turjaf.v8i5.1139-1144.3324
dc.identifier.volume8en_US
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorDemir Özer, Ezgi
dc.language.isoen
dc.publisherTurkish Journal of Agriculture - Food Science and Technology (TURJAF)
dc.relation.ispartofTurkish Journal of Agriculture - Food Science and Technology (TURJAF)
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subject[Keywords Not Available]
dc.titlePropolis and Potential Use in Food Products
dc.typeArticle

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