Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties-Reference-Cited by-同舟云学术

Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties

Published:2021-11-09 Issue:1 Volume:75 Page:59-76
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Pimentel Tatiana Colombo¹²^ORCID,de Oliveira Louise Iara Gomes³^ORCID,de Souza Rafaela Carvalho²,Magnani Marciane³

Affiliation:

1. Federal Institute of Paraná Campus Paranavaí Paranavaí PR 87736‐536Brazil

2. State University of Maringá Food Engineering Post‐Graduation Maringá PR 87020‐900Brazil

3. Department of Food Engineering University of Paraíba João Pessoa PB 58051‐900 Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12821

Reference74 articles.

1. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream

2. Postbiotics — when simplification fails to clarify

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

4. Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice‐cream;Akın M B;Mljekarstvo: Časopis Za Unaprjeđenje Proizvodnje I Prerade Mlijeka,2015

5. Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

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