Response surface optimization of pudding formulation containing fish gelatin and clove ( <i>Syzygium aromaticum</i> ) and cinnamon ( <i>Cinnamomum verum</i> ) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product-Reference-Cited by-同舟云学术

Response surface optimization of pudding formulation containing fish gelatin and clove ( Syzygium aromaticum ) and cinnamon ( Cinnamomum verum ) powder: Effect on color, physicochemical, and sensory attributes of the final pudding product

Published:2022-02-26 Issue:4 Volume:10 Page:1257-1274
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Choobkar Nasrin¹^ORCID,Daraei Garmakhany Amir²^ORCID,Aghajani Abdolraza R.³^ORCID,Ataee Maryam⁴^ORCID

Affiliation:

1. Department of Fisheries Faculty of Agriculture Kermanshah Branch Islamic Azad University Kermanshah Iran

2. Department of Food Science and Technology Toyserkan Faculty of Engineering and Natural Resources Bu‐Ali Sina University Hamedan Iran

3. Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran

4. Department of Food Science and Technology, Science and Research Tehran branch Islamic Azad University Tehran Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2761

Reference82 articles.

1. High Soluble-Fiber Pudding: Formulation, Processing, Texture and Sensory Properties

2. Color, microbiological and sensory properties of low–fat probiotic yogurt supplemented with Spirulina platensis and Ferulago angulata hydroalcoholic extracts during cold storage

3. Non-thermal inactivation of courgette peroxidase enzyme: Response surface modeling of the effect of cumin, fennel and clove essential oils

4. Collagen extraction and recent biological activities of collagen peptides derived from sea-food waste: A review

5. Fermentation of a skim milk concentrate with Streptococcus thermophilus and chymosin: structure, viscoelasticity and syneresis of gels

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