Effects of storage conditions, microencapsulation and inclusion in chocolate particles on the stability of probiotic bacteria in ice cream

International Dairy Journal

Volumn 47, Issue , 2015, Pages 109-117

  Champagne, Claude P ^a   Raymond, Yves ^a   Guertin, Nancy ^a   Bélanger, Gaétan ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; DAIRIES; FREEZING; MICROENCAPSULATION;

BIFIDOBACTERIUM LONGUM; DEFROST CYCLE; FREE CELLS; LACTOBACILLUS RHAMNOSUS; PROBIOTIC BACTERIA; SPRAY COATING; STORAGE CONDITION; VIABLE COUNT;

PROBIOTICS;

BIFIDOBACTERIUM LONGUM; LACTOBACILLUS RHAMNOSUS;

EID: 84926468841     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.03.003     Document Type: Article

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