Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream
Author:
Funder
Council of Scientific and Industrial Research
Publisher
Springer Science and Business Media LLC
Subject
Microbiology
Link
http://link.springer.com/article/10.1007/s12088-018-0720-6/fulltext.html
Reference17 articles.
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2. Saxelin M (2008) Probiotic formulations and applications, the current probiotics market, and changes in the marketplace: a European perspective. Clin Infect Dis 46:S76–S79. https://doi.org/10.1086/523337
3. Sanders ME, Marco ML (2010) Food formats for effective delivery of probiotics. Annu Rev Food Sci Technol 1:65–85. https://doi.org/10.1146/annurev.food.080708.100743
4. Cruz AG, Antunes AE, Sousa ALO, Faria JA, Saad SM (2009) Ice-cream as a probiotic food carrier. Food Res Int 42:1233–1239. https://doi.org/10.1016/j.foodres.2009.03.020
5. Mohammadi R, Mortazavian AM, Khosrokhavar R, da Cruz AG (2011) Probiotic ice cream: viability of probiotic bacteria and sensory properties. Ann Microbiol 61:411–424. https://doi.org/10.1007/s13213-010-0188-z
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