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

• Seydi Yıkmış,
• Nazan Tokatlı Demirok,
• Aksem Aksoy,
• Sema Sandıkçı Altunatmaz,
• Filiz Aksu,
• Rana Muhammad Aadil,
• Berna Erdal

Affiliations

Seydi Yıkmış

Department of Food Technology, Tekirdag Namık Kemal University, Tekirdag, Türkiye

Nazan Tokatlı Demirok

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

Aksem Aksoy

Department of Food Engineering, Faculty of Engineering Architecture, Kafkas University, Kars, Türkiye

Sema Sandıkçı Altunatmaz

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

Filiz Aksu

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

Rana Muhammad Aadil

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

Berna Erdal

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