| Autor: |
Ezgi Demir Özer |
| Jazyk: |
English<br />Turkish |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 5, Pp 1139-1144 (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2148-127X |
| DOI: |
10.24925/turjaf.v8i5.1139-1144.3324 |
| Popis: |
Propolis 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. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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