| Production of functional probiotic, prebiotic, and synbiotic ice creams. | |
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MedLine Citation:
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PMID: 20854989 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria after frozen storage that met the minimum required to achieve probiotic effects. Moreover, most of the ice creams showed good nutritional and sensory properties, with the best results obtained with Lb. casei and 2.5% inulin. |
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Authors:
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T Di Criscio; A Fratianni; R Mignogna; L Cinquanta; R Coppola; E Sorrentino; G Panfili |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of dairy science Volume: 93 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2010 Oct |
Date Detail:
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Created Date: 2010-09-21 Completed Date: 2010-12-30 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 4555-64 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
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DiSTAAM, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Animals Colony Count, Microbial Food Additives / pharmacology Food Microbiology Food Technology* Ice Cream / analysis*, microbiology* Inulin / pharmacology Lactobacillus casei / growth & development Lactobacillus rhamnosus / growth & development Microbial Viability Nutritive Value Prebiotics* Probiotics* Synbiotics* |
| Chemical | |
Reg. No./Substance:
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0/Food Additives; 0/Prebiotics; 9005-80-5/Inulin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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