Development and Characterization of Ice Cream Functionalized with guabijú ( <i>Myrcianthes pungens</i> ) and <i>Lactobacillus Paracasei</i>-Reference-Cited by-同舟云学术

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Development and Characterization of Ice Cream Functionalized with guabijú ( Myrcianthes pungens ) and Lactobacillus Paracasei

Published:2024-08-06 Issue: Volume: Page:1-24
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Detoni Elisandra¹,Kalschne Daneysa Lahis¹^ORCID,Bertoldo Tatiane¹,Bedendo Anandra¹,Pereira Celeide²,Rodrigues Angela Claudia²

Affiliation:

1. Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Brazil

2. Departamento de Alimentos, Universidade Tecnológica Federal do Paraná, Medianeira, Brazil

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2387629

Reference64 articles.

1. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk

2. Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability

3. Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream

4. Freeze Drying (Lyophilization) and Freeze Concentration

5. Functionality of freeze‐dried berry powder on frozen dairy desserts

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