Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability-Reference-Cited by-同舟云学术

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Ice Cream as a Vehicle for Incorporating Health-Promoting Ingredients: Conceptualization and Overview of Quality and Storage Stability

Published:2014-06-21 Issue:4 Volume:13 Page:627-655
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Soukoulis Christos¹,Fisk Ian D.²,Bohn Torsten¹

Affiliation:

1. Environment and Agro-biotechnologies Dept; Public Research Centre - Gabriel Lippmann; 41, rue du Brill L-4422 Belvaux Luxembourg

2. Div. of Food Sciences, School of Biosciences, Univ. of Nottingham; Sutton Bonington Campus; Leicestershire Loughborough LE12 5RD UK

Publisher

Wiley

Subject

Food Science

Reference243 articles.

1. Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus;Abghari;Intl J Food Sci Technol,2011

2. Relationship between ice recrystallisation rates and the glass transition in frozen sugar solutions;Ablett;J Sci Food Agric,2002

3. Characteristics of frozen desserts sweetened with xylitol and fructose;Abril;J Food Sci,1982

4. Glycemic index in chronic disease: a review;Agustin;Eur J Clin Nutr,2002

5. Synbiotic yogurt-ice cream produced via incorporation of microencapsulated Lactobacillus acidophilus (la-5) and fructooligosaccharide;Ahmadi;J Food Sci Technol.,2012

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1. Physicochemical property characterization, amino acid profiling and sensory evaluation of plant-based ice cream incorporated with soy, pea and milk proteins;Journal of Dairy Science;2024-08

2. Survival of encapsulated Lactiplantibacillus plantarum probiotics on soft bread throughout gastrointestinal tract transit: Physicochemical characteristics, sensory profile, and functional activity;Journal of Cereal Science;2024-07

3. The current advances, challenges, and future trends of plant-based yogurt;Trends in Food Science & Technology;2024-07

4. Yogurt ice cream with Bifidobacterium longum subsp. longum TISTR 2195: effects of fat content and prebiotics on physicochemical and rheological properties, ice cream microstructure, and probiotic survival;International Journal of Food Properties;2024-04-24

5. Tailored chitosan integration in diatomaceous earth particles as a scaffold for fructosyltransferase immobilization in fructo‐oligosaccharide production;Journal of the Science of Food and Agriculture;2024-04-05

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