A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches-Reference-Cited by-同舟云学术

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A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches

Published:2020-10 Issue: Volume:65 Page:102455
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Feyzi Samira,Varidi Mehdi,Housaindokht Mohammad Reza,Es'haghi Zarrin,Romano Raffaele,Piombino Paola,Genovese Alessandro

Funder

Ferdowsi University of Mashhad

Ministero dell’Istruzione, dell’Università e della Ricerca

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference57 articles.

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

2. Application and functions of fat replacers in low-fat ice cream: A review;Akbari;Trends in Food Science & Technology,2019

3. GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.);Amanpour;Food Chemistry,2015

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

5. Dynamic release of diacetyl from liquid gelatin in the headspace;Bakker;Journal of Agricultural and Food Chemistry,1998

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2. Peanut Pairing Baijiu: To Enhance Retronasal Aroma Intensity while Reducing Baijiu Aftertaste;Journal of Agricultural and Food Chemistry;2024-06-06

3. Evaluation of the organoleptic perception of a new saffron (Crocus sativus L.) powder as a flavoring substitute for saffron stigmas in culinary applications;International Journal of Gastronomy and Food Science;2024-03

4. Sensory properties of foods functionalised with milk proteins;Food Hydrocolloids;2024-02

5. Saffron: The colourful spice;International Journal of Gastronomy and Food Science;2023-12

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