Production of functional probiotic, prebiotic, and synbiotic ice creams (Articolo in rivista)

Type

• Prodotto della ricerca (Classe)
• Articolo in rivista (Classe)

Label

• Production of functional probiotic, prebiotic, and synbiotic ice creams (Articolo in rivista) (literal)

Anno

• 2010-01-01T00:00:00+01:00 (literal)

Alternative label

• Di Criscio, T., A. Fratianni, R. Mignogna, L. Cinquanta, R. Coppola, E. Sorrentino, G. Panfili (2010)
  Production of functional probiotic, prebiotic, and synbiotic ice creams
  in Journal of dairy science
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Di Criscio, T., A. Fratianni, R. Mignogna, L. Cinquanta, R. Coppola, E. Sorrentino, G. Panfili (literal)

Pagina inizio

• 4555 (literal)

Pagina fine

• 4564 (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 93 (literal)

Rivista

• Journal of dairy science (Rivista)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo

• 10 (literal)

Note

• ISI Web of Science (WOS) (literal)
• Scopus (literal)
• Google Scholar (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• DiSTAAM Università degli Studi del Molise (literal)

Titolo

• Production of functional probiotic, prebiotic, and synbiotic ice creams (literal)

Abstract

• 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. (literal)

Prodotto di

• Institute of food sciences (ISA) (Istituto)
• Tecnologie, Tracciabilità e Sicurezza degli Alimenti (AG.P05.004.001) (Modulo)

Autore CNR

• RAFFAELE COPPOLA (Persona)
• Elena Sorrentino (Persona)

Incoming links:

Prodotto

• Institute of food sciences (ISA) (Istituto)
• Tecnologie, Tracciabilità e Sicurezza degli Alimenti (AG.P05.004.001) (Modulo)

Autore CNR di

• Elena Sorrentino (Persona)
• RAFFAELE COPPOLA (Persona)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of dairy science (Rivista)