Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Ferraz, Juliana L ^a   Cruz, Adriano G ^b   Cadena, Rafael S ^b   Freitas, Monica Q ^b,c   Pinto, Uelinton M ^d   Carvalho, Celio C ^a   Faria, Jose A F ^b   Bolini, Helena M A ^b  

^a Curso de Tecnologia de Alimentos   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^d FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

Author keywords

Ice cream; Overrun; Probiotic; Stability

Indexed keywords

FLAVORING AGENT; PROBIOTIC AGENT;

AIR; ARTICLE; BACTERIAL COUNT; BRAZIL; CHEMISTRY; CLUSTER ANALYSIS; COMPARATIVE STUDY; CONSUMER; FEMALE; FOOD HANDLING; FOOD PREFERENCE; GROWTH, DEVELOPMENT AND AGING; HUMAN; ICE CREAM; ISOLATION AND PURIFICATION; LACTOBACILLUS ACIDOPHILUS; MALE; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; ODOR; PLANT SEED; SENSATION; TASTE; VANILLA;

AIR; BRAZIL; CLUSTER ANALYSIS; COLONY COUNT, MICROBIAL; CONSUMER SATISFACTION; FEMALE; FLAVORING AGENTS; FOOD HANDLING; FOOD PREFERENCES; HUMANS; ICE CREAM; LACTOBACILLUS ACIDOPHILUS; MALE; MICROBIAL VIABILITY; ODORS; PROBIOTICS; SEEDS; SENSATION; TASTE; VANILLA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS;

EID: 84856032441     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02508.x     Document Type: Article

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