Production of functional probiotic, prebiotic, and synbiotic ice creams

Journal of Dairy Science

Volumn 93, Issue 10, 2010, Pages 4555-4564

  Di Criscio, T ^a   Fratianni, A ^a   Mignogna, R ^a   Cinquanta, L ^a   Coppola, R ^a,b   Sorrentino, E ^a,b   Panfili, G ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b CNR   (Italy)

Author keywords

Ice cream; Prebiotic; Probiotic; Synbiotic

Indexed keywords

FOOD ADDITIVE; INULIN; PREBIOTIC AGENT; PROBIOTIC AGENT; SYNBIOTIC AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; ICE CREAM; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; MICROBIOLOGY; NUTRITIONAL VALUE;

ANIMALS; COLONY COUNT, MICROBIAL; FOOD ADDITIVES; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; ICE CREAM; INULIN; LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS; MICROBIAL VIABILITY; NUTRITIVE VALUE; PREBIOTICS; PROBIOTICS; SYNBIOTICS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CASEI; LACTOBACILLUS RHAMNOSUS;

EID: 77956838377     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3355     Document Type: Article

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