Mulberry Low-Fat Ice Cream Supplemented with Synbiotic: Formulation, Phytochemical Composition, Nutritional Characteristics, and Sensory Properties-Reference-Cited by-同舟云学术

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Mulberry Low-Fat Ice Cream Supplemented with Synbiotic: Formulation, Phytochemical Composition, Nutritional Characteristics, and Sensory Properties

Published:2022-08-31 Issue:3 Volume:50 Page:361-374
ISSN:1598-642X
Container-title:Microbiology and Biotechnology Letters
language:en
Short-container-title:Microbiol. Biotechnol. Lett.

Author:

Thampitak Kittisak¹,Pimisa Rattanaporn¹,Pongcharoen Pongsanat¹,Maneerat Suppasil²,Hwanhlem Noraphat¹

Affiliation:

1. Department of Agricultural Science, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok 65000, Thailand

2. Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand

Funder

Thailand Science Research and Innovation

National Science and Technology Development Agency

Agricultural Research Development Agency

Research Fellowship Program for a graduate student in Agriculture and Agro-Industry

Publisher

Korean Society for Microbiology and Biotechnology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Reference69 articles.

1. Ultrasonic Effects on the Quality of Mulberry Juice

2. Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability—A structural review

3. Antioxidant role of mulberry (Morus indica L. cv. Anantha) leaves in streptozotocin-diabetic rats

4. Effects of mulberry leaf on experimental hyperlipidemia rats induced by high‑fat diet

5. Anti-inflammatory and anti-cancer activity of mulberry (Morus alba L.) root bark

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