Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties-Reference-Cited by-同舟云学术

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Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties

Published:2020-11 Issue: Volume:108 Page:106032
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jardines A. Pintor,Arjona-Román J.L.,Severiano-Pérez P.,Totosaus-Sánchez A.,Fiszman S.,Escalona-Buendía H.B.

Funder

DGAPA-PAPIIT

CONACYT

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Texture analysis of fat reduced vanilla ice cream products;Aime;Food Research International,2001

2. Effect of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream;Akalin;Journal of Food Science,2008

3. Effect of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice cream;Akin;Food Chemistry,2007

4. Ice cream and related products in: The sensory evaluation of dairy products;Alvarez,2009

5. Probiotic properties of ice creams produced with dietary fibres from by-products of the food industry;Ayar;International Journal of Dairy Technology,2018

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1. PHYSICO-CHEMICAL, CULTURE VIABILITY, AND SENSORY FEATURES OF KEFIR ICE CREAM AS AFFECTED BY VARIOUS Saccharomyces cerevisiae ATCC 36858 CONCENTRATIONS;INMATEH Agricultural Engineering;2024-08-20

2. Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulations;Journal of Texture Studies;2024-08

3. Effect of yeast protein on reduced‐fat ice cream: Sensory quality, rheological behaviour, thermal properties and fat destabilisation;International Journal of Dairy Technology;2024-06-24

4. Effects of repeated tasting sessions on acceptability, emotional responses, and purchasing behaviors of waste‐to‐value‐added SCOBY (symbiotic culture of bacteria and yeast) ice cream;Journal of Sensory Studies;2024-03-04

5. Fat reduction and profile improvement in food products;Strategies to Improve the Quality of Foods;2024

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