Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics

LWT

Volumn 90, Issue , 2018, Pages 339-345

  Öztürk, Hale İnci ^a   Demirci, Talha ^a   Akın, Nihat ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

Ice cream; Myrtus communis; Prebiotics; Probiotics; Total phenolic content

Indexed keywords

ANTIOXIDANTS; DAIRIES; FREEZING; FRUITS; PROBIOTICS;

ANTI-OXIDANT ACTIVITIES; FREEZING PROCESS; FUNCTIONAL CHARACTERISTICS; ICE CREAMS; LACTOBACILLUS CASEI; MYRTUS COMMUNIS; PREBIOTICS; TOTAL PHENOLIC CONTENT;

ICE;

EID: 85039424043     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.12.049     Document Type: Article

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