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dc.contributor.authorHomayouni, A
dc.contributor.authorAzizi, A
dc.contributor.authorJavadi, M
dc.contributor.authorMahdipour, S
dc.contributor.authorEjtahed, H
dc.date.accessioned2018-08-26T08:55:19Z
dc.date.available2018-08-26T08:55:19Z
dc.date.issued2012
dc.identifier10.3923/ijds.2012.1.10
dc.identifier.urihttp://dspace.tbzmed.ac.ir:8080/xmlui/handle/123456789/54283
dc.description.abstractAmong the probiotic dairy products with live probiotics, non-fermented probiotic ice cream is a good vehicle for delivery of live probiotic cells to human intestinal tract because of its neutral pH and high total solids level which provides protection for the probiotic bacteria. On the other hand, harsh conditions of ice cream formulation and manufacturing (high osmotic pressure, high oxygen content in varies overruns and packaging materials, freezing and storage temperatures), acidic and alkaline conditions of human intestinal tract may reversely alter the probiotic survival. This study reviews the factors affecting probiotic survival in ice cream.
dc.language.isoEnglish
dc.relation.ispartofInternational Journal of Dairy Science
dc.subjectBacteria (microorganisms)
dc.titleFactors influencing probiotic survival in ice cream: A review
dc.typeArticle
dc.citation.volume7
dc.citation.issue1
dc.citation.spage1
dc.citation.epage10
dc.citation.indexScopus
dc.identifier.DOIhttps://doi.org/10.3923/ijds.2012.1.10


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