Application of pulsed electric field in production of ice cream enriched with probiotic bacteria (L. rhamnosus B 442) containing intracellular calcium ions

Journal of Food Engineering

Volumn 275, Issue , 2020, Pages

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

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Calcium bioaccumulation; Ice cream; Pulsed electric field

Indexed keywords

BIOACCUMULATION; BIOCHEMISTRY; CALCIUM; ELECTRIC FIELDS; IONS; METAL MELTING; PROBIOTICS; TEXTURES;

CALCIUM CONCENTRATION; CHEMICAL COMPOSITIONS; ICE CREAMS; ICE-CREAM PRODUCTIONS; INTRACELLULAR CALCIUM; PHYSICOCHEMICAL PARAMETERS; PROBIOTIC BACTERIA; PULSED ELECTRIC FIELD;

BACTERIA;

EID: 85076515817     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2019.109876     Document Type: Article

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