Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 50-55

  Homayouni, A ^a   Azizi, A ^b   Ehsani, M R ^c   Yarmand, M S ^c   Razavi, S H ^c  

^a TABRIZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b AGRICULTURAL ENGINEERING RESEARCH INSTITUTE   (Iran)

^c UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Ice cream; Microencapsulation; Prebiotic; Probiotic; Survival; Synbiotic

Indexed keywords

PROBIOTIC AGENT; STARCH; SYNBIOTIC AGENT;

ARTICLE; BACTERIAL SURVIVAL; BIFIDOBACTERIUM ANIMALIS; CELL COUNT; FOOD BIOTECHNOLOGY; FOOD STORAGE; FUNCTIONAL FOOD; ICE CREAM; LACTOBACILLUS CASEI; MICROENCAPSULATION; NONHUMAN; SHELF LIFE; STATISTICAL SIGNIFICANCE; STORAGE TEMPERATURE; SURVIVAL RATE;

BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; LACTOBACILLUS CASEI;

EID: 43649103260     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.036     Document Type: Article

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