Assessment of Quality and Microbiological Parameters of Yogurts Enriched With Propolis

Krupitsyn, V. V.; Ponomareva, I. N.; Shilov, Y. A.; Рыжков, Е В

doi:10.17238/issn2071-2243.2016.1.148

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“…As the propolis concentration was increased, the evaluated scores of the samples decreased in terms of appearance, taste, odor, consistency, and texture.The biggest cause of these effects is thought to be the phenolic acid and other volatile compounds of propolis which have a strong and distinct taste and odor (da Silva, Prasniewski, Calegari, de Lima, & Oldoni, 2018;Spinelli et al, 2015). Similar results have been reported in various food products formulated with propolis (Bilici, 2017;Krupitsyn, Ponomareva, & Ryzhkov, 2016;Spinelli et al, 2015). treatment groups during storage.The pH, titratable acidity, and color values of the final product are presented in Table 5.…”

Section: Re Sults and Discussionsupporting

confidence: 69%

The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

Özer

2020

J Food Process Preserv

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Foodborne illness and deaths caused by pathogenic microorganisms have become important public health concerns in recent years.Dangerous pathogens can easily contaminate foods and cause foodborne diseases. Ready-to-eat products like salad and ice cream are especially vulnerable and can cause foodborne diseases because these foods are not exposed to any further treatments before consumption to eliminate dangerous microorganisms. The nutritional value of ice cream is high due to its milk content. Therefore, it is a good nutritious source for the development of pathogenic bacteria such as Escherichia coli, Staphylococcus aureus, Salmonella, Listeria monocytogenes, Shigella, Campylobacter jejuni, and Bacillus cereus (Gundogan & Avci, 2014).Many foodborne diseases due to the contamination of L. monocytogenes in dairy products such as ice cream were reported all over the world (Callejón et al., 2015;Dean & Zottola, 1996;Silk et al., 2013). Furthermore, Crawford (2007) and Scallan et al. (2011) reported that every year, approximately 2,500 cases of listeriosis caused by L. monocytogenes occurs and it is one of the most important causes of death due to foodborne diseases in the United States.

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Section: Re Sults and Discussionsupporting

confidence: 69%

The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

Özer

2020

J Food Process Preserv

View full text Add to dashboard Cite

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Assessment of Quality and Microbiological Parameters of Yogurts Enriched With Propolis

Cited by 1 publication

References 0 publications

The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

The effects of propolis and nisin on Listeria monocytogenes in contaminated ice cream

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