Production of low-calorie ice cream utilizing apple peel and pulp-Reference-Cited by-同舟云学术

Production of low-calorie ice cream utilizing apple peel and pulp

Published:2018-07-02 Issue:6 Volume:17 Page:481-490
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Lazari Marcelo¹,Aguiar-Oliveira Elizama²,de Oliveira Daniela Soares¹,Kamimura Eliana Setsuko³,Maldonado Rafael Resende⁴

Affiliation:

1. Department of Nutrition, Municipal College Professor Franco Montoro (FMPFM), Mogi Guaçu, São Paulo, Brazil

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

3. Department of Food Engineering (ZEA), Faculty of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga, São Paulo, Brazil

4. Food Department, Technical College of Campinas (COTUCA), University of Campinas, Campinas, São Paulo, Brazil

Funder

(CAPES, Brazil)

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2018.1489323

Reference15 articles.

1. [TACO] Brazilian Food Composition Table. (2011). 4th ed. Campinas, Brazil: NEPA-UNICAMP. Retrieved November 4, 2017, from https://www.unicamp.br/nepa/taco/contar/taco_4_edicao_ampliada_e_revisada

2. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream

3. Desenvolvimento de sorvete de chocolate utilizando fibra de casca de laranja como substituto de gordura

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