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Volumn 38, Issue 2, 2001, Pages 171-174

Effect of extraction parameters on the properties of fenugreek mucilage and its use in ice cream as stabilizer

Author keywords

Fenugreek flour; Fenugreek mucilage; Functional properties; Ice cream stabilizer

Indexed keywords


EID: 0035267342     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (8)

References (16)
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  • 5
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    • The quality of fenugreek seed protein tested alone and in a mixture with corn flour
    • El-Madfa, I, Kunl, EB (1976) The quality of fenugreek seed protein tested alone and in a mixture with corn flour. Nutrition Reports International 14:165-171
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    • El-Madfa, I.1    Kunl, E.B.2
  • 6
    • 0343767774 scopus 로고
    • Fenugreek whole or ground (powdered) specifications
    • International Organization for Standardization (1982) Fenugreek whole or ground (powdered) specifications. International Standards ISD 6575 - 1982, p 3
    • (1982) International Standards ISD 6575 - 1982 , pp. 3
  • 7
    • 84987306883 scopus 로고
    • Certain functional properties of sunflower meal products
    • Lin, MJ, Humbert, ES, Sosulski, FW (1974) Certain functional properties of sunflower meal products. J Food Sci 39:368-370
    • (1974) J Food Sci , vol.39 , pp. 368-370
    • Lin, M.J.1    Humbert, E.S.2    Sosulski, F.W.3
  • 8
    • 0003167502 scopus 로고
    • Chemical characterization and functionality assessment of protein concentrates
    • Ma (1983) Chemical characterization and functionality assessment of protein concentrates. Cereal Chem 60:36-42
    • (1983) Cereal Chem , vol.60 , pp. 36-42
    • Ma1
  • 9
    • 84987277189 scopus 로고
    • Functional properties of flax seed mucilage
    • Mazza, G, Biliaderis, CG (1989) Functional properties of flax seed mucilage. J Food Sci 54:1302-1305
    • (1989) J Food Sci , vol.54 , pp. 1302-1305
    • Mazza, G.1    Biliaderis, C.G.2
  • 10
    • 0002360313 scopus 로고
    • A practical measurement of water hydration capacity of protein materials
    • Quinn, JR, Paton, D (1979) A practical measurement of water hydration capacity of protein materials. Cereal Chem 56:38-41
    • (1979) Cereal Chem , vol.56 , pp. 38-41
    • Quinn, J.R.1    Paton, D.2
  • 11
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    • An evaluation of protein quality of fenugreek seeds and their supplementary effects
    • Rao, PU, Sharma, RD (1987) An evaluation of protein quality of fenugreek seeds and their supplementary effects. Food Chem 24:1-9
    • (1987) Food Chem , vol.24 , pp. 1-9
    • Rao, P.U.1    Sharma, R.D.2
  • 15
    • 84987264456 scopus 로고
    • Functional characteristics of mustard mucilage
    • Weber, FS, Tailie, SA, Stauffer, KR (1974) Functional characteristics of mustard mucilage. J Food Sci 39:461-466
    • (1974) J Food Sci , vol.39 , pp. 461-466
    • Weber, F.S.1    Tailie, S.A.2    Stauffer, K.R.3
  • 16
    • 85010233729 scopus 로고
    • Whipping and emulsifying properties of soybean products
    • Yatsumatsu, K, Sawada, K, Wada, T, Ishu, K (1972) Whipping and emulsifying properties of soybean products. J Agric Biol Chem 36:719-727
    • (1972) J Agric Biol Chem , vol.36 , pp. 719-727
    • Yatsumatsu, K.1    Sawada, K.2    Wada, T.3    Ishu, K.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.