Development and characterisation of a sugar-free milk-based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose-Reference-Cited by-同舟云学术

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Development and characterisation of a sugar-free milk-based dessert formulation with fig (Ficus carica L.) and carboxymethylcellulose

Published:2017-12-14 Issue:3 Volume:71 Page:801-809
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Jahromi Mastaneh¹,Niakousari Mehrdad¹^ORCID

Affiliation:

1. Department of Food Science and Technology; School of Agriculture; Shiraz University; 71441-65186 Shiraz Iran

Funder

Shiraz University

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12484/fullpdf

Reference39 articles.

1. Effect of water activity on glass transitions of date pastes;Ahmed;Journal of Food Engineering,2005

2. Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil;Amirdivani;LWT-Food Science and Technology,2011

3. Color, rheology, flavour release and sensory perception of dairy desserts. Influence of thickener and fat content;Arancibia;LWT-Food Science and Technology,2015

4. Thickness suitability of prebiotic dairy desserts: relationship with rheological properties;Arcia;Food Research International,2010

5. Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp;Augusto;Journal of Food Engineering,2012

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1. Evaluation of fig‐milk dessert bioactive properties as a potential functional food;Food Science & Nutrition;2024-01-09

2. Industrial Application and Health Prospective of Fig (Ficus carica) By-Products;Molecules;2023-01-18

3. Fig Production and Processing: A Pakistan Perspective;Fig (Ficus carica): Production, Processing, and Properties;2023

4. Chemistry and Functionality of Processed Figs;Fig (Ficus carica): Production, Processing, and Properties;2023

5. Nutritional and sensory properties of low‐fat milk dessert enriched with quinoa ( Chenopodium quinoa Willd) Titicaca protein isolate;Food Science & Nutrition;2022-09-28

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