Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream-Reference-Cited by-同舟云学术

Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream

Published:2022-12-30 Issue:2 Volume:76 Page:418-428
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Lomolino Giovanna¹,De Iseppi Alberto¹^ORCID,Bravo Stefano²,Vegro Mara¹,Marangon Matteo¹,Crapisi Antonella¹,Curioni Andrea¹

Affiliation:

1. Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy

2. Bravo S.p.A., Via della Tecnica 5, 36075 Montecchio Maggiore Vicenza Italy

Funder

Università degli Studi di Padova

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12928

Reference57 articles.

1. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

2. Application and functions of fat replacers in low-fat ice cream: A review

3. New approach for yoghurt and ice cream production: High-intensity ultrasound

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

5. The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream

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