Effect of Encapsulation on Viability of Bifidobacterium longum CFR815j and Physiochemical Properties of Ice Cream

Indian Journal of Microbiology

Volumn 58, Issue 2, 2018, Pages 248-251

  Kataria, Ankita ^a   Achi, Sajan C ^a,b   Halami, Prakash M ^a,b  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b ACADEMY OF SCIENTIFIC AND INNOVATIVE RESEARCH ACSIR   (India)

Author keywords

Bifidobacterium; Encapsulation; Ice cream; Probiotic

Indexed keywords

ALGINIC ACID; GLUCOSE; PROBIOTIC AGENT;

ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIAL VIABILITY; BACTERIUM ISOLATE; BIFIDOBACTERIUM LONGUM; CONTROLLED STUDY; EMULSION; FOOD ANALYSIS; FOOD COMPOSITION; ICE CREAM; MICROENCAPSULATION; NONHUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SUPPLEMENTATION; SURVIVAL RATE;

EID: 85043488524     PISSN: 00468991     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12088-018-0720-6     Document Type: Article

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