Potential application of monoglyceride structured emulsions as delivery systems of probiotic bacteria in reduced saturated fat ice cream

LWT

Volumn 96, Issue , 2018, Pages 329-334

  Calligaris, Sonia ^a   Marino, Marilena ^a   Maifreni, Michela ^a   Innocente, Nadia ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Ice cream; Probiotic bacteria; Saturated fat reduction; Saturated monoglyceride structured emulsions

Indexed keywords

BACTERIA; DAIRIES; EMULSIFICATION; ICE CONTROL; OSTWALD RIPENING; SATURATED FATTY ACIDS; SUNFLOWER OIL;

CRYSTALLINE STRUCTURE; FAT REDUCTION; ICE CREAMS; MONOGLYCERIDES; NETWORK STRUCTURES; PROBIOTIC BACTERIA; PROBIOTIC LACTOBACILLI; QUALITY CHARACTERISTIC;

PROBIOTICS;

EID: 85047606957     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.05.046     Document Type: Article

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