Effect of Stevia rebaudiana aqueous extract and microencapsulation on the survivability of Bifidobacterium bifidum Bb‐12 and Lactobacillus acidophilus La‐5 in functional ice cream-Reference-Cited by-同舟云学术

Effect of Stevia rebaudiana aqueous extract and microencapsulation on the survivability of Bifidobacterium bifidum Bb‐12 and Lactobacillus acidophilus La‐5 in functional ice cream

Published:2022-11 Issue:12 Volume:57 Page:7615-7621
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Banuree Sayed Attaul Haq¹²,Noori Negin¹,Gandomi Hassan¹^ORCID,Khanjari Ali¹^ORCID,Karabagias Ioannis K.³^ORCID,Faraki Azita¹,Ghadami Fereshteh¹,Azizian Asghar¹,Banuree Sayed Ziaulhaq⁴

Affiliation:

1. Department of Food hygiene and quality control, Faculty of Veterinary Medicine University of Tehran Tehran Iran

2. Department of Pre‐clinic, Faculty of Veterinary Science Nangarhar University Nangarhar Afghanistan

3. Department of Food Science & Technology, School of Agricultural Sciences University of Patras G. Seferi 2 30100 Agrinio Greece

4. Department of Animal Production, Faculty of Veterinary Science Nangarhar University Nangarhar Afghanistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16091

Reference40 articles.

1. The effect of alginate and chitosan concentrations on some properties of chitosan-coated alginate beads and survivability of encapsulated Lactobacillus rhamnosus in simulated gastrointestinal conditions and during heat processing

2. Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

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

4. Encapsulation of probiotic living cells: From laboratory scale to industrial applications

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