Effect of Croissant Supplemented With Honey and Propolis on Aspirin-Induced Stomach Ulceration in Rats

Zeiny, A.; Shalaby, Ahmed; Zemzemi, Fatima; Awad, Omnia

doi:10.21608/jfds.2015.48801

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Bakery and Related Products1

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2021

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“…Finally, the propolis addition (1%) in a croissant with honey (25%) caused an improvement in the color scores, without generating significant changes in the odor; however, an addition greater than 1% impairs the acceptance, decreases the moisture, but increased the ash and protein content (up to 1.17% and 19.79%, respectively) [93].…”

Section: Bakery and Related Productsmentioning

confidence: 99%

Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

et al. 2021

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The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

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Section: Bakery and Related Productsmentioning

confidence: 99%