The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

Author:

Afzaal MuhammadORCID,Saeed Farhan,Arshad Muhammad Umair,Nadeem Muhammad Tahir,Saeed Muhammad,Tufail Tabussam

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,Molecular Medicine,Microbiology

Reference39 articles.

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3. Hill C, Guarner F, Reid G, Gibson GR, Merenstein DJ, Pot B, Calder PC (2014) Expert consensus document: the international scientific association for probiotics and prebiotics consensus statement on the scope and appropriate use of the term probiotic. Nat Rev Gastroenterol 11(8):506–514

4. Hashemi M, Gheisari HR, Shekarforoush S (2015) Preparation and evaluation of low-calorie functional ice cream containing insulin, lactulose and Bifidobacterium lactis. Int J Dairy Technol 68:183–189

5. PDL DS, de Fátima Bezerra M, Olbrich dos Santos KM, Pinto Correia RT (2015) Potentially probiotic ice cream from goat’s milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. Food Sci Technol 62:452–457

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