Changes in the viability of free and microencapsulated Lactobacillus rhamnosus during storage of ice milk fortified with sweet cherry

Keyphrases

• Alginate 33%
• Antioxidant Activity 50%
• Change in pH 16%
• Encapsulated Cells 33%
• Free Cells 33%
• Frozen Storage 16%
• High Survival 16%
• Ice Milk 100%
• L. Rhamnosus 16%
• Lactobacillus Rhamnosus 100%
• Low pH Value 16%
• Meltdown 16%
• Melting Rate 16%
• Phenolic Antioxidants 33%
• Physicochemical Properties 16%
• Probiotic Bacteria 16%
• Pulp 66%
• Pulp Cells 16%
• Sensory Evaluation 16%
• Sensory Properties 16%
• Skim Milk 50%
• Sodium Alginate 33%
• Sweet Cherry 100%
• Total Phenolic Content 50%
• Total Sugar 16%
• Whey Protein 50%

Food Science

• Antioxidant Capacity 60%
• Frozen Storage 20%
• Ice Milk 100%
• Lactobacillus rhamnosus 100%
• Probiotic Bacteria 20%
• Sensory Evaluation 20%
• Sensory Properties 20%
• Skim Milk 60%
• Sodium 40%
• Whey Protein 60%