Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers-Reference-Cited by-同舟云学术

Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers

Published:2020-05-26 Issue:4 Volume:19 Page:331-351
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Campidelli Marina Leopoldina Lamounier¹,Salgado Jocelem Mastrodi²,Carneiro João De Deus Souza¹,De Abreu Luiz Ronaldo¹,Giarola Tales Márcio De Oliveira¹,Nunes Carvalho Elisângela Elena¹,Vilas Boas Eduardo Valério De Barros¹,De Brito Aila Riany³,Franco Marcelo⁴^ORCID

Affiliation:

1. Department of Food Science, Federal University of Lavras, Lavras, Brazil

2. Department of Agribusiness, Food and Nutrition, University of Sao Paulo, Piracicaba, Brazil

3. Department of Exact Sciences and Natural, State University of Southwest Bahia, Itapetinga, Brazil

4. Department of Exact Sciences and Technology, State University of Santa Cruz, Ilhéus, Brazil

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1768995

Reference62 articles.

1. Abis (Associação Brasileira das Indústrias e do Setor de Sorvetes). (2017). Por que sorvete não é só sobremesa e dá para comer o ano inteiro. http://www.abis.com.br/noticias_2017_3.html

2. Feasibility of near infrared and Raman hyperspectral imaging combined with multivariate analysis to assess binary mixtures of food powders

3. Rheological Properties of Ice Cream Mixes and Frozen Ice Creams Containing Fat and Fat Replacers

4. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

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