Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels

Cruz, Adriano G; Ferraz, Juliana L.; Cadena, Rafael S.; Freitas, Monica Q; Bolini, Helena M.A.; Faria, José A.F.; Carvalho, Celio C; Pinto, Uelinton M.

doi:10.1111/j.1750-3841.2011.02508.x

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Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels

Author(s): Juliana L. Ferraz , Adriano G. Cruz , Rafael S. Cadena , Monica Q. Freitas , Uelinton M. Pinto , Celio C. Carvalho , Jose A.F. Faria , Helena M.A. Bolini

Publication date (Electronic): January 19 2012

Journal: Journal of Food Science

Publisher: Wiley

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Cluster Analysis in Marketing Research: Review and Suggestions for Application

Girish Punj, David W. Stewart (1983)

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Encapsulation of probiotic living cells: From laboratory scale to industrial applications

J Burgain, C Gaiani, M Linder … (2011)

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

M.S. Yarmand, S.H. Razavi, M.R. Ehsani … (2008)

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Journal

Title: Journal of Food Science

Publisher: Wiley

ISSN: 00221147

Publication date Created: January 2012

Publication date (Print): January 2012

Publication date (Electronic): January 19 2012

Volume: 77

Issue: 1

Pages: S24-S28

Article

DOI: 10.1111/j.1750-3841.2011.02508.x

PubMed ID: 22260128

SO-VID: 33a69609-dd84-446a-8b75-69273505f308

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http://doi.wiley.com/10.1002/tdm_license_1.1

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Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels

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Most cited references 49

Cluster Analysis in Marketing Research: Review and Suggestions for Application

Encapsulation of probiotic living cells: From laboratory scale to industrial applications

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

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