Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods-Reference-Cited by-同舟云学术

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Viability of Lactobacillus acidophilus ATCC 4356 incorporated into ice cream using three different methods

Published:2016-03-16 Issue:4 Volume:96 Page:477-487
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Arslan Ayse Asci,Gocer Emine Mine Comak,Demir Muammer,Atamer Zeynep,Hinrichs Joerg,Kücükcetin Ahmet

Funder

Scientific and Technological Research Council of Turkey (TUBITAK)

Akdeniz Üniversitesi (TR)

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-016-0282-5.pdf

Reference28 articles.

1. Abd El-Rahman AM, Madkor SA, Ibrahim FS, Kilara A (1997) Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions. J Dairy Sci 80:1926–1935

2. Abghari A, Sheikh-Zeinoddin M, Soleimanian-Zad S (2011) Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus. Int J Food Sci Technol 46:84–92

3. Aime DB, Arntfield SD, Malcolmson LJ, Ryland D (2001) Textural analysis of fat reduced vanilla ice cream products. Food Res Int 34:237–246

4. Akalin AS, Erişir D (2008) Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. J Food Sci 73:M184–M188

5. Ampatzoglou A, Schurr B, Deepika G, Baipong S, Charalampopoulos D (2010) Influence of fermentation on the acid tolerance and freeze drying survival of Lactobacillus rhamnosus GG. Biochem Eng J 52:65–70

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