Ice-cream As A Probiotic Food Carrier

dc.creatorCruz A.G.
dc.creatorAntunes A.E.C.
dc.creatorSousa A.L.O.P.
dc.creatorFaria J.A.F.
dc.creatorSaad S.M.I.
dc.date2009
dc.date2015-06-26T13:37:18Z
dc.date2015-11-26T15:38:03Z
dc.date2015-06-26T13:37:18Z
dc.date2015-11-26T15:38:03Z
dc.date.accessioned2018-03-28T22:46:30Z
dc.date.available2018-03-28T22:46:30Z
dc.identifier
dc.identifierFood Research International. , v. 42, n. 9, p. 1233 - 1239, 2009.
dc.identifier9639969
dc.identifier10.1016/j.foodres.2009.03.020
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-68549130690&partnerID=40&md5=d838a2846bfe31a35b36bee2c1f50546
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/92731
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/92731
dc.identifier2-s2.0-68549130690
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1263797
dc.descriptionIce-creams are food products showing potential for use as probiotic vehicles, with the added advantage of being appreciated by people belonging to all age groups and social levels. However, the development of ice-creams containing probiotic bacteria requires the overcoming of certain technological intrinsic requirements related to their processing stages. The aim of the present paper was to review the technological parameters involved in the production of probiotic ice-creams. Although the application of probiotics in cheeses, and especially in fermented milks, has been widely explored in the literature, ice-cream is a relatively innovative matrix for the application of probiotics, and thus a review about its potential as probiotic food carrier could be very helpful. © 2009 Elsevier Ltd. All rights reserved.
dc.description42
dc.description9
dc.description1233
dc.description1239
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dc.languageen
dc.publisher
dc.relationFood Research International
dc.rightsfechado
dc.sourceScopus
dc.titleIce-cream As A Probiotic Food Carrier
dc.typeArtículos de revistas


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