Effect of ice cream storage on the physicochemical properties and survival of probiotic bacteria supplemented with zinc ions

LWT

Volumn 116, Issue , 2019, Pages

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

^a Laboratory of Physics   (Poland)

Author keywords

Ice cream; Lactobacillus rhamnosus; Pulsed electric field; Storage; Zinc ions

Indexed keywords

BACILLI; ELECTRIC FIELDS; ENERGY STORAGE; HARDNESS; IONS; PHYSICOCHEMICAL PROPERTIES; PROBIOTICS; ZINC;

FERMENTATION PROCESS; ICE CREAMS; LACTOBACILLUS RHAMNOSUS; LOWER HARDNESS; MICROBIOLOGICAL ANALYSIS; PROBIOTIC BACTERIA; PULSED ELECTRIC FIELD; ZINC IONS;

DAIRIES;

EID: 85071514048     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2019.108562     Document Type: Article

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