The impact of ι‐ and κ‐carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods-Reference-Cited by-同舟云学术

The impact of ι‐ and κ‐carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods

Published:2019-12-27 Issue:1 Volume:85 Page:50-56
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kamińska‐Dwórznicka Anna¹^ORCID,Janczewska‐Dupczyk Agnieszka¹,Kot Anna¹,Łaba Sylwia²,Samborska Katarzyna¹

Affiliation:

1. Dept. of Food Engineering and Process Management, Faculty of Food TechnologyWarsaw Univ. of Life Sciences (WULS‐SGGW) Nowoursynowska 159C 02‐776 Warsaw Poland

2. Inst. of Environmental Protection‐Natl. Research Inst Krucza 5/11d St. 00–548 Warsaw Poland

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14987

Reference38 articles.

1. MECHANISMS OF ICE CRYSTALLIZATION AND RECRYSTALLIZATION IN ICE CREAM: A REVIEW

2. Study of crystal size evolution by focused-beam reflectance measurement during the freezing of sucrose/water solutions in a scraped-surface heat exchanger

3. Rheological characterisation of sorbet using pipe rheometry during the freezing process

4. Online ice crystal size measurements by the focused beam reflectance method (FBRM) during sorbet freezing

5. Velocity of linear crystallization of ice in macromolecular systems

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