Formulation of a peach ice cream as potential symbiotic food

Article English OPEN
Villalva, Fernando Josué; Cravero Bruneri, Andrea Paula; Vinderola, Celso Gabriel; Goncalvez de Oliveira, Enzo; Paz, Noelia Fernanda; Ramón, Adriana Noemí;
(2017)
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 1678-457X)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/1678-457x.19716
  • Subject: inulin | Nutrition. Foods and food supply | Technology (General) | probiotic | TX341-641 | ice cream | Otras Ingenierías y Tecnologías | Alimentos y Bebidas | symbiotic | prebiotic | INGENIERÍAS Y TECNOLOGÍAS | T1-995

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 pr... View more