Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

Author:

Homayouni A.,Azizi A.,Ehsani M.R.,Yarmand M.S.,Razavi S.H.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. 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

2. Official methods of analysis;AOAC,1997

3. Some properties of ice cream containing Bifidobacterium bifidum and Lactobacillus acidophilus;Christiansen;Milschwissenschaft,1996

4. Ingredient supplementation effects on viability of probiotic bacteria in yogurt;Dave;Journal of Dairy Science,1998

5. FAO/WHO (2001). Evaluation of health and nutritional properties of powder milk and live lactic acid bacteria. Food and Agriculture Organization of the United Nations and World Health Organization Expert Consultation Report. .

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