Gulcin Yildiz, PhD – Associate Professor, Igdir University, Igdir, Turkey

Series: Food Science and Technology
BISAC: TEC012000; TEC003000
DOI: https://doi.org/10.52305/GXUF4557

Today, with the understanding of the importance of functional natural products, the interest of people in these products and the increase in the use of these products have caused scientists to diversify their research on these issues. Propolis, which is used for defense and hygiene in beehives, is also known as bee glue. Especially in recent years, the effects of propolis in the treatment and prevention of cancer, which is an important disease, draw attention. Raw propolis is not suitable for use without processing due to its low solubility in water. For this reason, propolis is made suitable for use by using food processing methods. In this book, plant-based propolis sources, propolis production and processing, structural properties (physical and chemical) of propolis, its biological activities (antioxidant, antibacterial, antifungal and antiviral effects), its usage types and areas and its use in food technology with the benefits and disadvantages of propolis are mentioned.