Synbiotic Functional Ice Cream Preparation - Chinnusamy, Pandiyan
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Preparation of dairy foods with functional ingredients are highly popular among the consumers with health consciousness. This books deals with the preparation of functional ice cream with probiotic microbes such as L. acidophilus and S. boulardii and prebiotic substances like honey, inulin and oligofructose. However, limited studies have been conducted in the utilization of S. boulardii probiotic yeast in ice cream. This book discuss the method of preparation of function ice cream using probiotic bacteria and probiotic yeast and different prebiotic substances and assessing its storage stability etc,.…mehr

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Produktbeschreibung
Preparation of dairy foods with functional ingredients are highly popular among the consumers with health consciousness. This books deals with the preparation of functional ice cream with probiotic microbes such as L. acidophilus and S. boulardii and prebiotic substances like honey, inulin and oligofructose. However, limited studies have been conducted in the utilization of S. boulardii probiotic yeast in ice cream. This book discuss the method of preparation of function ice cream using probiotic bacteria and probiotic yeast and different prebiotic substances and assessing its storage stability etc,.
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Autorenporträt
Dr. C. Pandiyan is currently working as Associate Professor in the Department of Dairy Science, Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, Tamilnadu, India. His field of specialization is Dairy Science.