Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.13091/3100
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Günhan, Rabia Serpil | - |
dc.contributor.author | Keskin, Şaban | - |
dc.contributor.author | Telli, Nihat | - |
dc.contributor.author | Takma, Çiğdem | - |
dc.contributor.author | Kolaylı, Sevgi | - |
dc.date.accessioned | 2022-10-08T20:51:33Z | - |
dc.date.available | 2022-10-08T20:51:33Z | - |
dc.date.issued | 2022 | - |
dc.identifier.issn | 1129-8723 | - |
dc.identifier.uri | https://doi.org/10.23751/pn.v24i2.11998 | - |
dc.identifier.uri | https://hdl.handle.net/20.500.13091/3100 | - |
dc.description.abstract | Yoghurt, a functional food, has been gained much attention on its production and consumption in the world. It is a fermented dairy product that contains lots of nutritional components. Some manufacturers have used some additives to extend the shelf life of yoghurt. Propolis could be alternative food additive instead of synthetic ones. Propolis is a resinous mixture collected by honeybees for hive protection. In this study functional yoghurt fortified with microencapsulated propolis was prepared. Ethanol extract of propolis was encapsulated by using sodium alginate, pectin and gelatin separately. The effect of microencapsulated propolis on physicochemical characteristics and microbial quality of yoghurts was tested. Especially the effect of propolis on unwanted microorganisms during storage was studied. Our results clearly showed that fortified yoghurt samples were better in terms of microbial quality during storage. It could be concluded that propolis could be a natural preservative for extending the shelf life of yoghurt. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Mattioli 1885 | en_US |
dc.relation.ispartof | Progress In Nutrition | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Encapsulation | en_US |
dc.subject | Yoghurt | en_US |
dc.subject | Propolis | en_US |
dc.subject | Functional Food | en_US |
dc.subject | Physicochemical Properties | en_US |
dc.subject | Sensory Properties | en_US |
dc.subject | Lactobacillus | en_US |
dc.subject | Constituents | en_US |
dc.subject | Chitosan | en_US |
dc.subject | Release | en_US |
dc.subject | Extract | en_US |
dc.title | Effect of Encapsulated Propolis on Microbial Quality and Antioxidant Activity of Yoghurt | en_US |
dc.type | Article | en_US |
dc.identifier.doi | 10.23751/pn.v24i2.11998 | - |
dc.identifier.scopus | 2-s2.0-85138584935 | en_US |
dc.department | Meslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü | en_US |
dc.identifier.volume | 24 | en_US |
dc.identifier.issue | 2 | en_US |
dc.identifier.wos | WOS:000822696600006 | en_US |
dc.institutionauthor | Günhan, Rabia Serpil | - |
dc.institutionauthor | Telli, Nihat | - |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.identifier.scopusquality | Q4 | - |
item.fulltext | With Fulltext | - |
item.openairetype | Article | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.languageiso639-1 | en | - |
item.grantfulltext | embargo_20300101 | - |
item.cerifentitytype | Publications | - |
crisitem.author.dept | 07. 24. Depatment of Food Processing /FoodTechnology Programme | - |
crisitem.author.dept | 07. 24. Depatment of Food Processing /FoodTechnology Programme | - |
Appears in Collections: | Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collections Teknik Bilimler Meslek Yüksekokulu Koleskiyonu WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collections |
Files in This Item:
File | Size | Format | |
---|---|---|---|
pn-11998.pdf Until 2030-01-01 | 145.62 kB | Adobe PDF | View/Open Request a copy |
CORE Recommender
Page view(s)
250
checked on Mar 18, 2024
Download(s)
2
checked on Mar 18, 2024
Google ScholarTM
Check
Altmetric
Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.