Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide (Q33941120)

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12 March 2020

title

Synbiotic yogurt-ice cream produced via incorporation of microencapsulated lactobacillus acidophilus (la-5) and fructooligosaccharide (English)

1 reference

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12 March 2020

1 reference

1 reference

Lactobacillus acidophilus

object named as

lactobacillus acidophilus

1 reference

1 reference

3

1 reference

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12 March 2020

Seyed Ali Mortazavi

4

1 reference

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12 March 2020

author name string

Abbas Ahmadi

1

1 reference

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12 March 2020

Elnaz Milani

2

1 reference

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12 March 2020

Reza Rezaei Mokarram

5

1 reference

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12 March 2020

Davoud Salarbashi

6

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12 March 2020

publication date

21 March 2012

1 reference

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Journal of Food Science and Technology

12 March 2020

number of pages

7

1 reference

based on heuristic

inferred from page(s)

published in

1 reference

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12 March 2020

volume

51

1 reference

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12 March 2020

issue

8

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12 March 2020

page(s)

1568-1574

1 reference

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Development of freeze dried synbiotic formulation using a probiotic strain of Lactobacillus plantarum

12 March 2020

cites work

1 reference

PubMed Central

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4108653

Characterization and in vitro probiotic evaluation of lactic acid bacteria isolated from idli batter.

5 July 2018

1 reference

PubMed Central

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4108653

Probiotic culture survival and implications in fermented frozen yogurt characteristics

5 July 2018

1 reference

PubMed Central

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4108653

Whey protein concentrate and gum tragacanth as fat replacers in nonfat yogurt: chemical, physical, and microstructural properties.

5 July 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-012-0679-Y

Formation of volatiles and fattyacids of therapeutic importance in the probiotic Lactobacillus plantarum LPcfr adapted to resist GIT conditions.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-012-0679-Y

Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in ice cream for use as a probiotic food

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-012-0679-Y

Effect of low inulin doses with different polymerisation degree on lipid metabolism, mineral absorption, and intestinal microbiota in rats with fat-supplemented diet

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-012-0679-Y

Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-012-0679-Y

Evaluation of encapsulation techniques of probiotics for yoghurt

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS13197-012-0679-Y

Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream

21 January 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/25114349

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.1007/S13197-012-0679-Y

1 reference

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Dimensions Publication ID

12 March 2020

0 references

1 reference

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12 March 2020

PubMed publication ID

25114349

1 reference