Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.13091/3100
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dc.contributor.authorGünhan, Rabia Serpil-
dc.contributor.authorKeskin, Şaban-
dc.contributor.authorTelli, Nihat-
dc.contributor.authorTakma, Çiğdem-
dc.contributor.authorKolaylı, Sevgi-
dc.date.accessioned2022-10-08T20:51:33Z-
dc.date.available2022-10-08T20:51:33Z-
dc.date.issued2022-
dc.identifier.issn1129-8723-
dc.identifier.urihttps://doi.org/10.23751/pn.v24i2.11998-
dc.identifier.urihttps://hdl.handle.net/20.500.13091/3100-
dc.description.abstractYoghurt, 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.isoenen_US
dc.publisherMattioli 1885en_US
dc.relation.ispartofProgress In Nutritionen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectEncapsulationen_US
dc.subjectYoghurten_US
dc.subjectPropolisen_US
dc.subjectFunctional Fooden_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectSensory Propertiesen_US
dc.subjectLactobacillusen_US
dc.subjectConstituentsen_US
dc.subjectChitosanen_US
dc.subjectReleaseen_US
dc.subjectExtracten_US
dc.titleEffect of Encapsulated Propolis on Microbial Quality and Antioxidant Activity of Yoghurten_US
dc.typeArticleen_US
dc.identifier.doi10.23751/pn.v24i2.11998-
dc.identifier.scopus2-s2.0-85138584935en_US
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümüen_US
dc.identifier.volume24en_US
dc.identifier.issue2en_US
dc.identifier.wosWOS:000822696600006en_US
dc.institutionauthorGünhan, Rabia Serpil-
dc.institutionauthorTelli, Nihat-
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.identifier.scopusqualityQ4-
item.fulltextWith Fulltext-
item.openairetypeArticle-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.grantfulltextembargo_20300101-
item.cerifentitytypePublications-
crisitem.author.dept07. 24. Depatment of Food Processing /FoodTechnology Programme-
crisitem.author.dept07. 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
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