4.7 Article

Probiotic non-dairy frozen dessert: Technological and sensory aspects and industrial challenges

Related references

Note: Only part of the references are listed.
Article Neurosciences

Efficacy of a multispecies probiotic as adjunctive therapy in generalized anxiety disorder: a double blind, randomized, placebo-controlled trial

Sevda Eskandarzadeh et al.

Summary: The study found that probiotics combined with sertraline significantly reduced anxiety symptoms in patients with GAD after 8 weeks, but had no impact on quality of life (QOL).

NUTRITIONAL NEUROSCIENCE (2021)

Article Food Science & Technology

Soy ice cream as a carrier for efficient delivering of Lactobacillus casei

Aziz Homayouni et al.

Summary: Among soy products, soy ice cream with prebiotic elements serves as an appropriate carrier for probiotics such as L. casei. The viability of L. casei in probiotic soy ice cream was significantly affected by freezing and storage conditions, with a noticeable drop in the first 60 days followed by stable survival over the next 120 days. Overall, the organoleptic properties of the soy ice cream remained consistent throughout the study period.

NUTRITION & FOOD SCIENCE (2021)

Review Nutrition & Dietetics

Weight loss probiotic supplementation effect in overweight and obesity subjects: A review

Camila Guazzelli Marques et al.

CLINICAL NUTRITION (2020)

Review Medicine, Research & Experimental

Probiotics for cancer alternative prevention and treatment

Tesfaye Legesse Bedada et al.

BIOMEDICINE & PHARMACOTHERAPY (2020)

Review Food Science & Technology

Probiotic dairy foods and postprandial glycemia: A mini-review

Lais C. Grom et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Review Food Science & Technology

A critical appraisal of the effects of probiotics on oral health

Parul Chugh et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

Article Food Science & Technology

Effects of Frozen Storage on Viability of Probiotics and Antioxidant Capacities of Synbiotic Riceberry and Sesame-Riceberry Milk Ice Creams

Varongsiri Kemsawasd et al.

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (2020)

Article Food Science & Technology

Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

Antonia Terpou et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Biotechnology & Applied Microbiology

Probiotics and Psychobiotics: the Role of Microbial Neurochemicals

Alexander Oleskin et al.

PROBIOTICS AND ANTIMICROBIAL PROTEINS (2019)

Article Food Science & Technology

Effect of ice cream storage on the physicochemical properties and survival of probiotic bacteria supplemented with zinc ions

Katarzyna Kozlowicz et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Development of potentially probiotic and synbiotic pumpkin frozen desserts

Aleksandra Szydlowska et al.

CYTA-JOURNAL OF FOOD (2019)

Article Endocrinology & Metabolism

The effect of probiotic supplementation on glycemic control and lipid profile in patients with type 2 diabetes: A randomized placebo controlled trial

Elham Razmpoosh et al.

DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS (2019)

Review Nutrition & Dietetics

Strategies of Freezing Tolerance in Yeast: Genes' Rapid Response for Accumulation of Stress Protectants

Maryam Z. Khajavi et al.

CURRENT NUTRITION & FOOD SCIENCE (2019)

Article Food Science & Technology

Evaluation of probiotic and synbiotic jussara sorbets

Julia Fernanda Urbano Marinho et al.

NUTRITION & FOOD SCIENCE (2019)

Review Endocrinology & Metabolism

Beneficial Effects of Probiotic Consumption on the Immune System

Carolina Maldonado Galdeano et al.

ANNALS OF NUTRITION AND METABOLISM (2019)

Article Engineering, Chemical

Designing healthy ice creams with linear programming: An application using traditional Portuguese products

Ines Lopes et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2018)

Article Chemistry, Applied

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

Celso F. Balthazar et al.

FOOD CHEMISTRY (2018)

Review Food Science & Technology

Non-bovine milk products as emerging probiotic carriers: recent developments and innovations

Chaminda Senaka Ranadheera et al.

CURRENT OPINION IN FOOD SCIENCE (2018)

Article Allergy

Probiotics as treatment for food allergies among pediatric patients: a meta-analysis

Carol Stephanie C. Tan-Lim et al.

WORLD ALLERGY ORGANIZATION JOURNAL (2018)

Review Food Science & Technology

Probiotics, prebiotics, and microencapsulation: A review

Loveleen Kaur Sarao et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Food Science & Technology

Dairy probiotics: Beyond the role of promoting gut and immune health

Georgia Zoumpopoulou et al.

INTERNATIONAL DAIRY JOURNAL (2017)

Review Nutrition & Dietetics

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

Paulina Markowiak et al.

NUTRIENTS (2017)

Review Biotechnology & Applied Microbiology

Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages

Chaminda Senaka Ranadheera et al.

FERMENTATION-BASEL (2017)

Article Food Science & Technology

Evaluation of Physicochemical Traits, Sensory Properties and Survival of Lactobacillus casei in Fermented Soy-Based Ice Cream

Aziz Homayouni et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)

Article Food Science & Technology

Effect of Vegetable Milk on Survival of Probiotics in Fermented Ice Cream under Gastrointestinal Conditions

Fatemeh Aboulfazli et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2015)

Article Food Science & Technology

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

Fatemeh Aboulfazli et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)

Article Food Science & Technology

Effects of fermentation by Bifidobacterium bifidum on the rheology and physical properties of ice cream mixes made with cow and vegetable milks

Fatemeh Aboulfazli et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives

Fatemeh Aboulfazli et al.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2015)

Article Agriculture, Dairy & Animal Science

Production of probiotic ice cream from goat's milk and effect of packaging materials on product quality

C. Senaka Ranadheera et al.

SMALL RUMINANT RESEARCH (2013)

Review Food Science & Technology

Ice-cream as a probiotic food carrier

Adriano G. Cruz et al.

FOOD RESEARCH INTERNATIONAL (2009)