ArticleFood technology and biotechnology2023
Effects of Partial Replacement of Sugar with Fig Syrup on the Survival of
Article in Food technology and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 3 citations in OpenAlex.
- Physicochemical, Antioxidant Characteristics and Sensory Evaluation of Functional Pro-Biogenic Ice Cream.Food science & nutrition · 2025Article
- Harnessing the dual nature of Bacillus (Weizmannia) coagulans for sustainable production of biomaterials and development of functional food.Microbial biotechnology · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Research background: Various sectors of the food industry demand the enrichment of food with functional compounds. Probiotic products with valuable nutritional and therapeutic properties have attracted great attention in the fields of industry, nutrition and medicine. The aim of the present study is to investigate the sensory and physicochemical properties of probiotic ice cream containing fig syrup and to evaluate the survival of Experimental approach: In this study, four experimental groups of ice cream were produced as follows: plain dairy ice cream (without additives), ice cream containing 10 Results and conclusions: The results showed that during the initial freezing process and the transformation of the mixture into ice cream, the number of Novelty and scientific contribution: The results of this study can be used to prepare functional and healthy foods. Our results suggest that fig syrup has the potential to be used as a natural sweetener or sugar substitute in various products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.