Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products-Reference-Cited by-同舟云学术

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Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products

Published:2022-10-21 Issue:12 Volume:45 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Mohammed Nameer Khairullah¹^ORCID,Badrul Khair Muhammad Firdaus²,Ahmad Nurul Hawa²³,Meor Hussin Anis Shobirin²³^ORCID

Affiliation:

1. Department of Food Science, College of Agriculture Tikrit University Tikrit Iraq

2. Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia

3. Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia

Funder

Universiti Putra Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14171

Reference132 articles.

1. Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream

2. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream

3. Comparison of the effects of adding microbial transglutaminase to milk and ice cream mixture on the properties of ice cream

4. Impact of Using Stevia on Physicochemical, Sensory, Rheology and Glycemic Index of Soft Ice Cream

5. Anfinsen J.R.andTungland B.(2015) ‘Reduced‐carbohydrate and nutritionally‐enhanced frozen desserts and other food products—US 20060286248A1’.

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1. Bergamot Pomace Flour: From Byproduct to Bioactive Ingredient for Pasta Production;Sustainability;2024-09-06

2. Development and Characterization of Ice Cream Functionalized with guabijú ( Myrcianthes pungens ) and Lactobacillus Paracasei;Journal of Culinary Science & Technology;2024-08-06

3. What We Know About the Actual Role of Traditional Probiotics in Health and Disease;Probiotics and Antimicrobial Proteins;2024-05-03

4. Advanced control of microstructure in ice cream by agitation and mixing during freezing process;Chemical Engineering Research and Design;2024-05

5. Natural Antioxidants and Food Losses: Analysis and Prospects;Dairy industry;2024-02-19

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