Technological and sensory evaluation of pineapple ice creams incorporating curcumin-loaded nanoemulsions obtained by the emulsion inversion point method-Reference-Cited by-同舟云学术

Technological and sensory evaluation of pineapple ice creams incorporating curcumin-loaded nanoemulsions obtained by the emulsion inversion point method

Published:2017-08-25 Issue:2 Volume:71 Page:491-500
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Borrin Thais R¹,Georges Eduarda L¹,Brito-Oliveira Thais C¹^ORCID,Moraes Izabel C F¹,Pinho Samantha C¹

Affiliation:

1. Department of Food Engineering; School of Animal Science and Food Engineering; University of São Paulo (USP); Pirassununga SP Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12451/fullpdf

Reference36 articles.

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2. The effect of inulin on the physicochemical properties and sensory attributes of low-fat ice cream;Akbari;International Dairy Journal,2016

3. Correlation between colloidal properties of ice cream mix and ice cream;Bolliger;International Dairy Journal,2000

4. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability;Borrin;Journal of Food Engineering,2016

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