In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt

Food Research International

Volumn 49, Issue 2, 2012, Pages 619-625

  Ranadheera, C Senaka ^a,b   Evans, C A ^a   Adams, M C ^a   Baines, S K ^c  

^a UNIVERSITY OF NEWCASTLE   (Australia)

^b UNIVERSITY OF COLOMBO   (Sri Lanka)

^c UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

Adhesion; Gastrointestinal tolerance; Ice cream; Probiotics; Yogurt

Indexed keywords

ACIDIC CONDITIONS; ADHESION ABILITY; BIFIDOBACTERIUM; CACO-2 CELLS; FOOD MATRIXES; GASTROINTESTINAL TOLERANCE; GOAT'S MILK; ICE CREAMS; IN-VITRO; IN-VITRO ANALYSIS; INTESTINAL CELLS; PH LEVELS; PROBIOTIC LACTOBACILLI; PROBIOTICS; PROPIONIBACTERIUM; YOGURT;

ADHESION; BACILLI; BODY FLUIDS; CELL ADHESION; FOOD MICROBIOLOGY; FRUITS;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM ANIMALIS; BIFIDOBACTERIUM ANIMALIS SUBSP. LACTIS; CAPRA HIRCUS; LACTOBACILLUS ACIDOPHILUS; PROPIONIBACTERIUM; PROPIONIBACTERIUM JENSENII;

EID: 84867754017     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.007     Document Type: Article

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