Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features

Autochthonous strains belonging to <i>Lacticaseibacillus paracasei</i> and <i>Lacticaseibacillus casei</i> were screened based on pro-technological (kinetics of growth and acidification, exopolysaccharides biosynthesis), functional (cell viability during processing and storage, in vitro protein dige...

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Bibliografiske detaljer

Principais autores:	Andrea Polo, Ali Zein Alabiden Tlais, Pasquale Filannino, Alessio Da Ros, Kashika Arora, Vincenzo Cantatore, Olimpia Vincentini, Anja Nicolodi, Renzo Nicolodi, Marco Gobbetti, Raffaella Di Cagno
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2023-01-01
Serier:	Fermentation
Fag:	cow milk fermentation lactic acid bacteria functional food
Online adgang:	https://www.mdpi.com/2311-5637/9/2/117
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