Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream-Reference-Cited by-同舟云学术

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

Published:2020-02-17 Issue:3 Volume:8 Page:1649-1656
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Afzaal Muhammad¹,Khan Azmat Ullah²,Saeed Farhan¹^ORCID,Arshad Muhammad Sajid¹^ORCID,Khan Muhammad Asif³,Saeed Muhammad⁴,Maan Abid Aslam⁴,Khan Muhammad Kashif⁴^ORCID,Ismail Zoria¹,Ahmed Aftab¹,Tufail Tabussam⁵^ORCID,Ateeq Huda¹,Anjum Faqir Muhammad⁶^ORCID

Affiliation:

1. Institute of Home & Food Sciences Government College University Faisalabad Faisalabad Pakistan

2. Department of Food Science and Human Nutrition University of Veterinary & Animal Sciences Lahore Pakistan

3. Department of Food Sciences Burewala Campus‐University of Agriculture Faisalabad‐Pakistan Faisalabad Pakistan

4. National Institute of Food Science & Technology University of Agriculture Faisalabad Pakistan

5. Faculty of Allied Health Sciences University Institute of Diet & Nutrition Sciences The University of Lahore Lahore Pakistan

6. The University of Gambia Gambia City Gambia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1451

Reference24 articles.

1. The Effect of Encapsulation on The Stability of Probiotic Bacteria in Ice Cream and Simulated Gastrointestinal Conditions

2. Akın N. &Öztürk H. İ.(2018).The effects of probiotic cultures on quality characteristics of ice cream. InŞ.Öztürkoğlu Budak&H. C.Akal(Eds.) Microbial cultures and enzymes in dairy technology(pp.297–315).Pennsylvania.:IGI Global headquartered in Hershey.

3. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions

4. Synbiotic Amazonian palm berry (açai, Euterpe oleracea Mart.) ice cream improved Lactobacillus rhamnosus GG survival to simulated gastrointestinal stress

5. Ice-cream as a probiotic food carrier

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