A novel process to improve the characteristics of low‐fat ice cream using date fiber powder-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A novel process to improve the characteristics of low‐fat ice cream using date fiber powder

Published:2021-05 Issue:6 Volume:9 Page:2836-2842
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Mansour Ali I. A.¹,Ahmed Mahmoud A.¹,Elfaruk Mohamed Salem²³,Alsaleem Khalid A.²⁴^ORCID,Hammam Ahmed R. A.²⁵^ORCID,El‐Derwy Yaser M. A.⁵^ORCID

Affiliation:

1. Dairy Science Department Faculty of Agriculture Al‐Azhar University Assiut Egypt

2. Dairy and Food Science Department South Dakota State University Brookings SD USA

3. Medical Technology College Nalut University Nalut Libya

4. Department of Food Science and Human Nutrition College of Agriculture and Veterinary Medicine Qassim University Buraidah Saudi Arabia

5. Dairy Science Department Faculty of Agriculture Assiut University Assiut Egypt

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2159

Reference25 articles.

1. Calculating Cost and Percentage of Overrun

2. Defects, Scoring and Grading

3. Microbiological quality of ayib, a traditional Ethiopian cottage cheese

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimizing vegan frozen dessert: The impact of xanthan gum and oat-based milk substitute on rheological and sensory properties of frozen dessert;Food Chemistry;2024-12

2. Functionality and application of emulsion gels in fat replacement strategies for dairy products;Trends in Food Science & Technology;2024-10

3. Epinecidin‐1 (an active marine antimicrobial peptide): Effects on the survival of inoculated Escherichia Coli O157:H7 And Staphylococcus aureus bacteria, antioxidant, and sensory attributes in raw milk;Food Science & Nutrition;2023-06-22

4. Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese;Food Hydrocolloids;2023-05

5. Dairy ingredients replaced with vegan alternatives: valorisation of ice cream;International Journal of Food Science & Technology;2022-07-02

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3