Ice-cream as a probiotic food carrier

被引：219
作者：
Cruz, Adriano G. [1 ]
Antunes, Adriane E. C. [2 ]
Sousa, Ana Lucia O. P. [3 ]
Faria, Jose A. F. [1 ]
Saad, Susana M. I. [3 ]
机构：
[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Tecnol Alimentos, BR-13083862 Sao Paulo, Brazil
[2] Univ Estadual Campinas, Fac Ciencias Aplicades, BR-13484350 Limeira, SP, Brazil
[3] Univ Sao Paulo, Fac Ciencias Farmaceut, Dept Tecnol Bioquim Farmaceut, BR-05508000 Sao Paulo, Brazil
来源：
FOOD RESEARCH INTERNATIONAL | 2009年 / 42卷 / 09期
基金：
巴西圣保罗研究基金会;
关键词：
Ice-creams; Processing; Probiotics; Lactobacillus; Bifidobacterium; LACTOBACILLUS-ACIDOPHILUS; SENSORY CHARACTERISTICS; BIFIDOBACTERIUM-LACTIS; DIFFERENT SUGAR; ACID-TOLERANCE; SURVIVAL; BACTERIA; VIABILITY; CULTURES; STRESS;
D O I：
10.1016/j.foodres.2009.03.020
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Ice-creams are food products showing potential for use as probiotic vehicles, with the added advantage of being appreciated by people belonging to all age groups and social levels. However, the development of ice-creams containing probiotic bacteria requires the overcoming of certain technological intrinsic requirements related to their processing stages. The aim of the present paper was to review the technological parameters involved in the production of probiotic ice-creams. Although the application of probiotics in cheeses, and especially in fermented milks, has been widely explored in the literature, ice-cream is a relatively innovative matrix for the application of probiotics, and thus a review about its potential as probiotic food carrier could be very helpful. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1233 / 1239
页数：7
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