Preparation and evaluation of novel functional fermented dairy products containing propolis and cinnamon

Novel functional food products might be an easy accessible and eligible approach to help reduce the risk of severe viral infections including SARS-CoV-2. Hence a product containing probiotics, propolis and cinnamon was developed and interferences of the ingredients were characterized. Yogurts were p...

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Veröffentlicht in:	Journal of food science and technology 2022-06, Vol.59 (6), p.2392-2401
Hauptverfasser:	Gunes-Bayir, Ayşe, Bilgin, Mehmet Gültekin, Guclu, Duygu, Pogda, Sultan, Dadak, Agnes
Format:	Artikel
Sprache:	eng
Schlagworte:	Bifidobacterium animalis Chemical analysis Chemistry Chemistry and Materials Science Chemistry/Food Science Cinnamon Colonies Dairy products Fermented milk products Food Science Functional foods & nutraceuticals Lactobacilli Lactobacillus acidophilus Lactobacillus delbrueckii Microorganisms Novel foods Nutrition Original Original Article Probiotics Propolis Samples Sensory evaluation Severe acute respiratory syndrome coronavirus 2 Starter cultures Statistical analysis Statistical methods Streptococcus thermophilus Thermophilic microorganisms Yogurt
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