Probiotic butiá (Butia odorata) ice cream: Development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage

LWT

Volumn 75, Issue , 2017, Pages 379-385

  dos Santos Cruxen, Claudio Eduardo ^a   Hoffmann, Jessica Fernanda ^a   Zandoná, Giovana Paula ^a   Fiorentini, Ângela Maria ^a   Rombaldi, Cesar Valmor ^a   Chaves, Fabio Clasen ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Bifidobacterium lactis; Functional food; Native fruit; Probiotic; Processing

Indexed keywords

ASCORBIC ACID; BACTERIA; DAIRIES; FRUITS; FUNCTIONAL FOOD; PROCESSING; SENSORY ANALYSIS;

BIFIDOBACTERIUM LACTIS; BIOACTIVE COMPOUNDS; BIOACTIVE PROPERTIES; FUNCTIONAL CHARACTERISTICS; PROBIOTIC; PROBIOTIC BACTERIA; PURCHASE INTENTS; TOTAL PHENOLIC CONTENT;

PROBIOTICS;

EID: 84987932301     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.09.011     Document Type: Article

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