4.4 Article

Probiotic coffee ice cream as an innovative functional dairy food

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Review Chemistry, Multidisciplinary

Coffee Phenolics and Their Interaction with Other Food Phenolics: Antagonistic and Synergistic Effects

Ezgi Erskine et al.

Summary: This paper reviews the synergistic and antagonistic interactions between coffee phenolics and other bioactive compounds in a food matrix, such as cacao, ginger, cinnamon, willow bark, cardamom, and chili pepper, and their effects on antioxidant, enzyme inhibition, and chelating power. The changes in these properties after in vitro digestion and the potential reasons for the outcomes are also briefly discussed, aiming to provide a better understanding of these interactions for the food industry.

ACS OMEGA (2022)

Article Chemistry, Applied

Ultrasound-assisted preparation of anise extract nanoemulsion and its bioactivity against different pathogenic bacteria

O. A. Ghazy et al.

Summary: This study aimed to characterize the nanoemulsion of anise seed extract and compared its efficacy against pathogenic bacteria with bulk extract. Results showed that the nanoemulsion had higher antimicrobial activity and major components included anethole, naringenin, and taxifolin. The average droplet size of the nanoemulsion was around 400 nm, and it performed better than bulk extract against some foodborne pathogenic bacteria.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

Richa Soni et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)

Review Biochemistry & Molecular Biology

Exopolysaccharides from probiotic bacteria and their health potential

J. Angelin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Article Food Science & Technology

The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior

Biqing Wu et al.

JOURNAL OF FOOD SCIENCE (2019)

Article Biochemistry & Molecular Biology

Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria

Yousra Abid et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Article Food Science & Technology

Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties

Maya M. Warren et al.

JOURNAL OF FOOD SCIENCE (2018)

Article Food Science & Technology

Effect of dispersed particles on instant coffee foam stability and rheological properties

Rebecca Gmoser et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Food Science & Technology

COMPARISON OF THREE TREATMENTS (TWO FERMENTED TREATMENTS AND ONE NONFERMENTED TREATMENT) IN PRODUCTION OF SYNBIOTIC ICE CREAM

Mozhdeh Golestani et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Article Food Science & Technology

Increasing retention of vitamin D3 in vitamin D3 fortified ice cream with milk protein emulsifier

Nardauma Tipchuwong et al.

INTERNATIONAL DAIRY JOURNAL (2017)

Article Biochemistry & Molecular Biology

Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil

Rahman Ullah et al.

LIPIDS IN HEALTH AND DISEASE (2017)

Article Food Science & Technology

Introduction of a new family of ice creams

Camila Fiol et al.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2017)

Article Agriculture, Multidisciplinary

Extraction and determination of total polyphenols and antioxidant capacity of red coffee (Coffea arabica L.) pulp of wet processing plants

Melkayo Geremu et al.

CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE (2016)

Article Food Science & Technology

Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream

Songul Cakmakci et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

D. Sun-Waterhouse et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

Osman Sagdic et al.

FOOD AND BIOPROCESS TECHNOLOGY (2012)

Article Chemistry, Applied

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

Anna Floegel et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)

Article Food Science & Technology

Antibacterial Activity and Mechanism of Action of Chlorogenic Acid

Zaixiang Lou et al.

JOURNAL OF FOOD SCIENCE (2011)

Review Chemistry, Applied

Review of methods to determine chain-breaking antioxidant activity in food

V Roginsky et al.

FOOD CHEMISTRY (2005)

Article Agriculture, Dairy & Animal Science

Ice cream structural elements that affect melting rate and hardness

MR Muse et al.

JOURNAL OF DAIRY SCIENCE (2004)

Article Agriculture, Dairy & Animal Science

Rheological properties of ice cream mixes and frozen ice creams containing fat and fat replacers

S Adapa et al.

JOURNAL OF DAIRY SCIENCE (2000)