Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide

Journal of Food Science and Technology

Volumn 51, Issue 8, 2014, Pages 1568-1574

  Ahmadi, Abbas ^a   Milani, Elnaz ^b   Madadlou, Ashkan ^c   Mortazavi, Seyed Ali ^d   Mokarram, Reza Rezaei ^e   Salarbashi, Davoud ^a  

^a Sabzevar Branch   (Iran)

^b AVICENNA RESEARCH INSTITUTE   (Iran)

^c IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

^d FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^e UNIVERSITY OF TABRIZ   (Iran)

Author keywords

Encapsulation; Lactobacillus acidophilus; Prebiotic; Probiotic; Yog ice cream

Indexed keywords

BACILLI; ENCAPSULATION; FOOD ADDITIVES;

ENCAPSULATED CELL; FRUCTOOLIGOSACCHARIDES; LACTOBACILLUS ACIDOPHILUS; PREBIOTICS; PROBIOTIC LACTOBACILLI; PROBIOTICS; TOTAL SOLID CONTENT; YOG-ICE CREAM;

DAIRY PRODUCTS;

LACTOBACILLUS ACIDOPHILUS;

EID: 84905056835     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0679-y     Document Type: Article

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