The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient

New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its...

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Detalles Bibliográficos
Autores principales: Genevois, C.E., Castellanos Fuentes, A.P., Flores, S.K., De Escalada Pla, M.F.
Formato: JOUR
Materias:
Acceptance tests
Dairies
Food additives
Consumer acceptance
Fermentation process
Gastrointestinal digestion
Nutritional characteristics
Nutritional improvement
Overall acceptability
Response surface methodology
Scientific community
Food microbiology
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_20426496_v9_n11_p5697_Genevois
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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