Corrigendum to “The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream” [Food Chem. 246 (2018) 464–472](S0308814617319416)(10.1016/j.foodchem.2017.12.002);The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

Food Chemistry

Volumn 246, Issue , 2018, Pages 464-472

  Balthazar, Celso F ^a   Silva, Hugo L A ^a   Esmerino, Erick A ^a   Rocha, Ramon S ^b   Moraes, Jeremias ^b   Carmo, Mariana A V ^c   Azevedo, Luciana ^c   Camps, Ihosvany ^c   K D Abud, Yuri ^d   Sant'Anna, Celso ^d   Franco, Robson M ^a   Freitas, Mônica Q ^a   Silva, Marcia C ^b   Raices, Renata S L ^b   Escher, Graziela B ^e   Granato, Daniel ^e   Senaka Ranadheera, C ^f   Nazarro, Filomena ^g   Cruz, Adriano G ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c FEDERAL UNIVERSITY OF ALFENAS   (Brazil)

^d INSTITUTO NACIONAL DE METROLOGIA   (Brazil)

^e STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^f UNIVERSITY OF MELBOURNE   (Australia)

^g CNR   (Italy)

Author keywords

Bioactivity; Caco 2 adhesion; Functional foods; Ice cream; L. casei 01; Sheep milk

Indexed keywords

BIOACTIVITY; CELL ADHESION; CELLS; FUNCTIONAL FOOD; ICE CONTROL; KETONES; POLYSACCHARIDES; SCANNING ELECTRON MICROSCOPY; THERMOANALYSIS; VOLATILE ORGANIC COMPOUNDS;

ANTI-OXIDANT ACTIVITIES; GASTROINTESTINAL TRACT; ICE CREAMS; L. CASEI 01; LACTOBACILLUS CASEI 01; PROBIOTIC BACTERIA; SHEEP MILKS; TEXTURAL CHARACTERISTIC;

DAIRY PRODUCTS;

ALCOHOL DERIVATIVE; ALDEHYDE; CARBOXYLIC ACID; INULIN; KETONE; PROBIOTIC AGENT; SYNBIOTIC AGENT; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND; ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR;

ANTIOXIDANT ACTIVITY; ARTICLE; ATOMIC FORCE MICROSCOPY; BACTERIAL COUNT; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; CACO-2 CELL LINE; CELL ADHESION; COLONY FORMING UNIT; CONTROLLED STUDY; CRYOPRESERVATION; FOOD COLOR; FOOD TEXTURE; GASTROINTESTINAL TRACT; ICE CREAM; IN VITRO STUDY; LACTOBACILLUS CASEI; MELTING POINT; MILK; NONHUMAN; PH; PHYSICAL PARAMETERS; SCANNING ELECTRON MICROSCOPY; SHEEP; STORAGE TEMPERATURE; THERMAL ANALYSIS; VISCOSITY; ANALYSIS; ANIMAL; FORTIFIED FOOD; HUMAN; MICROBIOLOGY;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIOXIDANTS; CACO-2 CELLS; CELL ADHESION; FOOD, FORTIFIED; GASTROINTESTINAL TRACT; HUMANS; ICE CREAM; INULIN; LACTOBACILLUS CASEI; MILK; PROBIOTICS; SHEEP; VOLATILE ORGANIC COMPOUNDS;

EID: 85037554350     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.01.186     Document Type: Erratum

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