https://nova.newcastle.edu.au/vital/access/manager/Index ${session.getAttribute("locale")} 5 https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:2902 Wed 24 Jul 2013 22:54:50 AEST ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:7881 Sat 24 Mar 2018 08:41:35 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:8417 Sat 24 Mar 2018 08:40:52 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:8253 Sat 24 Mar 2018 08:40:35 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:1825 Sat 24 Mar 2018 08:31:23 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:10762 Sat 24 Mar 2018 08:13:54 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:11285 Sat 24 Mar 2018 08:12:43 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:17320 7 to 10⁸ cfu g⁻¹ up to 52 weeks at −20 °C regardless of the type of packaging. Packaging materials had a significant influence on the complete melting time of ice cream, and with the melting quality of the product as identified by the tasting panel, one week after production. The influence of packaging was not apparent in relation to other physico-chemical properties and sensory attributes of the product, while variation in certain sensory properties such as body and texture and taste of the product was apparent after 12 weeks storage.]]> Sat 24 Mar 2018 08:01:45 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:21797 in vitro gastrointestinal survival and adhesion ability of probiotic Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 were evaluated using goat's milk ice cream, plain and fruit yogurts. Carrier food matrix had a significant influence on the in vitro gastrointestinal tolerance of all three probiotics when exposed to both highly acidic conditions (pH 2.0) and 0.3% bile. Exposure to conditions of lower pH (pH 2.0) resulted in a significant reduction in probiotic viability during simulated gastric transit tolerance compared to pH levels of 3.0 and 4.0. However, ice cream was generally found to improve the acid and bile tolerance of the probiotics compared to plain and stirred fruit yogurts. In a similar manner, the in vitro adhesion ability of probiotics was found to be influenced by the carrier food matrix, with fruit yogurt providing the most favorable outcomes, although in all cases a substantial number of viable bacteria (10⁵–10⁶ cfu/g) were able to attach to the Caco-2 cells.]]> Sat 24 Mar 2018 07:59:21 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:4960 Sat 24 Mar 2018 07:46:57 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:5348 Sat 24 Mar 2018 07:43:53 AEDT ]]> https://nova.newcastle.edu.au/vital/access/manager/Repository/uon:22562 Sat 24 Mar 2018 07:14:48 AEDT ]]>