Formulation of a peach ice cream as potential symbiotic food

Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic ( Bifidobacterium la...

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Bibliographic Details
Published in:Ciência e Tecnologia de Alimentos
Main Authors: Fernando Josué VILLALVA, Andrea Paula CRAVERO BRUNERI, Gabriel VINDEROLA, Enzo GONÇALVEZ DE OLIVEIRA, Noelia Fernanda PAZ, Adriana Noemí RAMÓN
Format: Artigo
Language:Inglês
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Subjects:
Agrociencias
inulin
Ice cream
probiotic
prebiotic
symbiotic
Online Access:https://www.redalyc.org/articulo.oa?id=395953031018
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