Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/92731
Type: Artigo de periódico
Title: Ice-cream As A Probiotic Food Carrier
Author: Cruz A.G.
Antunes A.E.C.
Sousa A.L.O.P.
Faria J.A.F.
Saad S.M.I.
Abstract: Ice-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.
Editor: 
Rights: fechado
Identifier DOI: 10.1016/j.foodres.2009.03.020
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-68549130690&partnerID=40&md5=d838a2846bfe31a35b36bee2c1f50546
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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