Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions-Reference-Cited by-同舟云学术

Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions

Published:2015-06 Issue:1 Volume:62 Page:452-457
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Silva Priscilla Diniz Lima da,Bezerra Maria de Fátima,Santos Karina Maria Olbrich dos,Correia Roberta Targino Pinto^ORCID

Funder

CNPq

FINEP/SEBRAE

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions;Abadía-García;International Dairy Journal,2013

2. Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus;Abghari;International Journal of Food Science and Technology,2011

3. Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream;Akalin;Journal of Food Science,2008

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 Chemistry,2007

5. Effects of Lactobacillus rhamnosus GG addition in ice cream;Alamprese;International Journal of Dairy Technology,2005

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