کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891622 | 1628509 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics Production of functional probiotic ice creams with white and dark blue fruits of Myrtus communis: The comparison of the prebiotic potentials on Lactobacillus casei 431 and functional characteristics](/preview/png/8891622.png)
چکیده انگلیسی
In the present study, dark blue (BM) and white (WM) Myrtus communis (M. communis) pulps were added to probiotic goat milk ice cream formulations containing Lactobacillus casei (L. casei) 431 to evaluate prebiotic potentials of BM and WM fruits on L. casei 431. Additionally, the effects of storage and freezing process on viable L. casei 431 counts, total phenolic content (TPC) and antioxidant activity were examined. According to the results, it was determined that the BM and WM fruits had prebiotic potentials on L. casei 431. The freezing process of mixes reduced the counts of L. casei 431 by about 0.80-1.32 log CFU gâ1 and this strain maintained high viability throughout the storage. After freezing process, TPC values of ice cream samples containing WM and BM fruits increased by 5.00 and 8.50â¯mg GAE 100â¯gâ1, respectively. No alteration was detected in antioxidant activity during the storage.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 90, April 2018, Pages 339-345
Journal: LWT - Volume 90, April 2018, Pages 339-345
نویسندگان
Hale Ä°nci Ãztürk, Talha Demirci, Nihat Akın,