ReviewInternational journal of food science2025
A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food.
Review in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
3 citing papers in PubMed.
- Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges.Food science & nutrition · 2026Review
- Postbiotics and paraprobiotics in food biochemistry mechanisms stability and nutritional applications.NPJ science of food · 2026Review
- Exploring the microbial basis of postbiotic and paraprobiotic therapy in ulcerative colitis.Archives of microbiology · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Paraprobiotics are nonvital bacteria that have health benefits. Recently, they have been incorporated into dairy products as supplements to probiotics. The advantages of using paraprobiotics mainly include superior resistance to processing conditions, extended shelf-life, and safer consumption by people with weaker immune systems. In high-protein ice cream, paraprobiotics enhance freezing stability and eliminate the risks of microbial overgrowth and rare adverse effects. They also promote gut health, regulate immune responses, and have anti-inflammatory properties, which are important for children. Moreover, paraprobiotics enhance the functional value of high-protein ice cream by promoting gut health and immune support, making it an ideal functional supplement for athletes and bodybuilders. This review discusses recent developments in high-protein ice cream fortified with paraprobiotics, focusing on product stability, texture, and consumer acceptance while addressing challenges in the sensory quality of the final product.
Indexed as
Identifiers
What Socratic holds
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 Socratic graph.