Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

(2016) Mehdi Akbari et al.   INTERNATIONAL DAIRY JOURNAL

Effects of the replacement of cow milk with vegetable milk on probiotics and nutritional profile of fermented ice cream

(2016) Fatemeh Aboulfazli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fermentation byBifidobacterium bifidumon the rheology and physical properties of ice cream mixes made with cow and vegetable milks

(2015) Fatemeh Aboulfazli et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potentially probiotic ice cream from goat's milk: Characterization and cell viability during processing, storage and simulated gastrointestinal conditions

(2015) Priscilla Diniz Lima da Silva et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of bioactives for food applications

(2015) Maria Inês Dias et al.   Food & Function

Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose andBifidobacterium lactis

(2014) Majid Hashemi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Characterization and shelf life of β-carotene loaded solid lipid microparticles produced with stearic acid and sunflower oil

(2013) Graziela Veiga de Lara Gomes et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality

(2013) C. Senaka Ranadheera et al.   SMALL RUMINANT RESEARCH

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

(2012) Pankaj B. Pathare et al.   Food and Bioprocess Technology

Preparation and in vitro evaluation of calcium-induced soy protein isolate nanoparticles and their formation mechanism study

(2012) J. Zhang et al.   FOOD CHEMISTRY

Survival of Lactobacillus delbrueckii UFV H2b20 in ice cream produced with different fat levels and after submission to stress acid and bile salts

(2012) Eliana dos Santos Leandro et al.   Journal of Functional Foods

Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

(2011) Daniel Granato et al.   Food Science and Technology

Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream

(2011) Tuba Erkaya et al.   FOOD RESEARCH INTERNATIONAL

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

(2011) D. Sun-Waterhouse et al.   FOOD RESEARCH INTERNATIONAL

Stability of β-Carotene in Protein-Stabilized Oil-in-Water Delivery Systems

(2011) Leonardo Cornacchia et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Increase in stability and change in supramolecular structure of β-carotene through encapsulation into polylactic acid nanoparticles

(2010) Lan Cao-Hoang et al.   FOOD CHEMISTRY

New trends in encapsulation of liposoluble vitamins

(2010) M. Gonnet et al.   JOURNAL OF CONTROLLED RELEASE

Precipitation and encapsulation of β-carotene in PHBV using carbon dioxide as anti-solvent

(2010) Wagner Luiz Priamo et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Ice-cream as a probiotic food carrier

(2009) Adriano G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Impact of Surfactant Properties on Oxidative Stability of β-Carotene Encapsulated within Solid Lipid Nanoparticles

(2009) Thrandur Helgason et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

β-Carotene-Loaded Nanostructured Lipid Carriers

(2008) A. Hentschel et al.   JOURNAL OF FOOD SCIENCE