Heuristic-based computer-aided design of ice creams and validation by using jaggery as refined sugar substitute

Author:

Yeboah Jordan,Santoro Ashley M.,Arrieta-Escobar Javier A.,Caballero Ines M.,Orjuela Alvaro,Novoa Carlos F.,Fuenmayor Carlos A.,Hamdani Fatima E.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry

Reference63 articles.

1. Using spray-dried sugar beet molasses in ice cream as a novel bulking agent;Acam;Int. J. Food Sci. Technol.,2020

2. Thermal and rheological properties of juices and syrups during non-centrifugal sugar cane (Jaggery);Alarcón;Food Bioprod. Process.,2020

3. Arrieta-Escobar, J., Camargo, M., Maurel, L., Orjuela, A., 2020a. Current approaches on chemical product design: a study of opportunities identification for integrated methodologies. In: Towards the Digital World and Industry X.0 - Proceedings of the 29th International Conference of the International Association for Management of Technology, IAMOT 2020, pp. 785–794.

4. Design of formulated products integrating heuristic knowledge and consumer assessment;Arrieta-Escobar;AIChE J.,2020

5. Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams;Ayed;Food Chem.,2018

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