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- Title
Application of functional additives in ice cream production.
- Authors
Boyanova, Petya; Gradinarska, Dilyana; Milkova-Tomova, Iliana; Panayotov, Petar; Buhalova, Dragomira
- Abstract
A priority for the frozen dessert industry is the development of products with health benefits, containing natural biological substances, probiotic strains of lactic acid bacteria and others, ensuring the health and quality of life of consumers. The enrichment of ice cream compositions with biologically active substances leads to possible health benefits and improvement of the physicochemical profile of the ice cream. The current review article is focused on the new trends in ice cream production by applying functional additives: Spirulina platensis, cranberry extract (Vaccinium vitis-idaea L.) and probiotic strains of lactic acid bacteria.
- Subjects
DESSERTS; ICE cream, ices, etc.; PROBIOTICS; QUALITY of life; CONSUMERS
- Publication
Scientific Works of UFT - Plovdiv, 2020, Vol 67, p12
- ISSN
1314-7102
- Publication type
Article