Development of Ultrasound-Processed Poppy (<i>Papaver rhoeas</i> L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life-Reference-Cited by-同舟云学术

Development of Ultrasound-Processed Poppy (Papaver rhoeas L.) Sherbet Enriched with Bee Bread Using Response Surface Methodology: Changes in Shelf Life

Published:2024-06-18 Issue:26 Volume:9 Page:28852-28865
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Yıkmış Seydi¹^ORCID,Tokatlı Demirok Nazan²^ORCID,Aksoy Aksem³,Sandıkçı Altunatmaz Sema⁴,Aksu Filiz⁴,Aadil Rana Muhammad⁵,Erdal Berna⁶

Affiliation:

1. Department of Food Technology, Tekirdag Namık Kemal University, 59830 Tekirdag, Türkiye

2. Department of Nutrition and Dietetics, Faculty of Health Sciences, Tekirdag Namık Kemal University, 59030 Tekirdag, Türkiye

3. Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, 36000 Kars, Türkiye

4. Food Technology Programme, Vocational School of Veterinary Medicine, Istanbul University-Cerrahpasa, 34320 Istanbul, Türkiye

5. National Institute of Food Science and Technology, University of Agriculture, 38000 Faisalabad, Pakistan

6. Department of Medical Microbiology, Faculty of Medicine, Tekirdag Namik Kemal University, 59030 Tekirdag, Türkiye

Funder

Tekirdag Namik Kemal ?niversitesi

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.4c03351

Reference58 articles.

1. EFFECTS OF HIBISCUS (Hibiscus sabdariffa L.) AND POPPY (Papaver rhoeas L.) EXTRACTS ON DOUGH AND BREAD PROPERTIES THE USAGE OF HIBISCUS AND POPPY IN BREAD

2. Functional and Traditional Nonalcoholic Beverages in Turkey

3. Production of Iced Tea from Poppy Flowers Extract

4. Determination of polyphenol contents in Papaver rhoeas L. flowers extracts (soxhlet, maceration), antioxidant and antibacterial evaluation

5. Organic acids and their derivatives: minor components of bee pollen, bee bread, royal jelly and bee venom