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The production of probiotic ice cream using infant originated Lactobacillus spp. and determination of viabilty and some other characteristics during the storage period | Bebek orijinli Lactobacillus spp. kullanarak probiyotik dondurma üretimi ve depolama süresince probiyotik bakteri canlılığı ile diğer bazı özelliklerin belirlenmesi

2007

Tokuç, K., Trakya Univ., Faculty of Engineering, Tekirdağ (Turkey). Div. of Food Engineering

AGROVOC Keywords
acidez acidity almacenamiento analyse microbiologique analyse organoleptique bacteria coliforme carbohydrate content chemical composition chemicophysical properties coliform bacteria color colour composition chimique contenido de carbohidratos contenido de materia seca contenido proteico couleur dry matter content escherichia coli helado icecream lactobacillus levadura levure lipid content microbiological analysis moho moisissure moulds organoleptic analysis ph probiotics probiotique procesamiento processing production protein content salmonella statistical methods stockage storage teneur en glucides teneur en lipides traitement turkey turquie viabilidad viability viscosidad viscosity yeasts
Bibliographic information
Publisher
Trakya Univ., Graduate School of Natural and Applied Sciences
Pagination
76 p.
Other Subjects
Viabilita©; Bacta©rie coliforme; Teneur en matia¨re sa¨che; Anailisis microbiola³gico; Turqua­a; Cra¨me glaca©e; Propria©ta© physicochimique; Acidita©; Produccia³n; Composicia³n quimica; Propiedades fisicoqua­micas; Viscosita©; Anailisis organola©ptico; Ma©todos estada­sticos; Probia³ticos; Ma©thode statistique; Contenido de la­pidos; Teneur en prota©ines
Language
Turkish
Note
Summary (Tr)
40 tables
14 fig.
ref.
Thesis (PhD in Food Engineering)
Type
Summary; Thesis
Corporate Author
Trakya Univ., Graduate School of Natural and Applied Sciences, Tekirdağ (Turkey)
2012-11-15
AGRIS AP
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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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