Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production

Food Chemistry

Volumn 239, Issue , 2018, Pages 1151-1159

  Góral, Małgorzata ^a   Kozłowicz, Katarzyna ^a   Pankiewicz, Urszula ^a   Góral, Dariusz ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Bioaccumulation; Ice cream; Lactic acid bacteria; Magnesium; PEF

Indexed keywords

BACILLI; BIOACCUMULATION; BIOCHEMISTRY; ELECTRIC FIELDS; ICE CONTROL; LACTIC ACID; MAGNESIUM; METAL IONS;

CHEMICAL PARAMETERS; FREEZING PROCESS; ICE CREAMS; ICE-CREAM PRODUCTIONS; LACTIC ACID BACTERIA; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS; PULSED ELECTRIC FIELD;

BACTERIA;

MAGNESIUM; LACTIC ACID; PROBIOTIC AGENT;

ARTICLE; BACTERIAL STRAIN; CHEMICAL PARAMETERS; CONTROLLED STUDY; FREEZING; HARDNESS; ICE CREAM; LACTIC ACID BACTERIUM; LACTOBACILLUS RHAMNOSUS; LACTOCOCCUS LACTIS; NONHUMAN; PHYSICAL CHEMISTRY; PULSED ELECTRIC FIELD; STARTER CULTURE; BACTERIAL COUNT; LACTOBACILLUS;

COLONY COUNT, MICROBIAL; ICE CREAM; LACTIC ACID; LACTOBACILLUS; MAGNESIUM; PROBIOTICS;

EID: 85024916642     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.07.053     Document Type: Article

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