Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers-Reference-Cited by-同舟云学术

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Characteristics of lactose-free frozen yogurt with κ-carrageenan and corn starch as stabilizers

Published:2019-09 Issue:9 Volume:102 Page:7838-7848
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Skryplonek Katarzyna,Henriques Marta,Gomes David,Viegas Jorge,Fonseca Catarina,Pereira Carlos,Dmytrów Izabela,Mituniewicz-Małek Anna

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference37 articles.

1. Production of a functional frozen yogurt fortified with Bifidobacterium spp;Abdelazez;BioMed Res. Int.,2017

2. Sensory characteristics of commercial lactose-free milks manufactured in the United States;Adhikari;Lebensm. Wiss. Technol.,2010

3. Synbiotic yogurt ice-cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructooligosaccharide;Ahmadi;J. Food Sci. Technol.,2014

4. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akin;Food Chem.,2007

5. Official Methods of Analysis;AOAC International,1997

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3. Engineering the β-galactosidase from Aspergillus oryzae for making lactose-free and no-sugar-added yogurt;Journal of Dairy Science;2024-09

4. The use of mare’s milk for yogurt ice cream and synbiotic ice cream production;PLOS ONE;2024-08-07

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