Potentially functional lactose-free ice cream with Lacticaseibacillus casei CSL3, ginger, and honey.

Khadija Bezerra Massaut Elisa Dos Santos Pereira Angela Nunes Moreira Wladimir Padilha da Silva Ângela Maria Fiorentini

Published in: Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] (2024)

The product has satisfactory market potential (acceptance rate of 95.19% and purchase intention rate > 96%), and it could become another means of inserting probiotics in food.

Keyphrases

human health
health insurance