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

Probiotic ice cream: viability of probiotic bacteria and sensory properties

(2011) Reza Mohammadi et al.   ANNALS OF MICROBIOLOGY

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

(2011) T. Dhewa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

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

(2011) Bharti K. Iyer et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks

(2010) R. Mohammadi et al.   FOOD REVIEWS INTERNATIONAL

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

(2010) G. Vanaja et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The functional, rheological and sensory characteristics of ice creams with various fat replacers

(2009) OYA BERKAY KARACA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

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

(2008) A. Homayouni et al.   FOOD CHEMISTRY

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

(2008) María Azorín-Ortuño et al.   FOOD CHEMISTRY

Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt

(2008) CHRISTOS SOUKOULIS et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of whey protein concentrate addition on the physical properties of homogenized sweetened dairy creams

(2008) ZAHRA EMAM-DJOME et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Whey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties

(2008) S. Aziznia et al.   JOURNAL OF DAIRY SCIENCE

Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

(2008) A.S. Akalın et al.   JOURNAL OF FOOD SCIENCE

Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

(2008) Christos Soukoulis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microstructural studies of probiotic bacteria-loaded alginate microcapsules using standard electron microscopy techniques and anhydrous fixation

(2007) P. Allan-Wojtas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY