QR-Code

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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: 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
Sprache:Inglês
Veröffentlicht: MDPI AG 2023-01-01
Schriftenreihe:Fermentation
Schlagworte:
cow milk
fermentation
lactic acid bacteria
functional food
Online-Zugang:https://www.mdpi.com/2311-5637/9/2/117
Tags: Tag hinzufügen
Keine Tags, Fügen Sie das erste Tag hinzu!

Ähnliche Einträge