The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream

European Food Research and Technology

Volumn 221, Issue 3-4, 2005, Pages 466-470

  Dervisoglu, Muhammet ^a   Yazici, Fehmi ^a   Aydemir, Oguz ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Ice cream; Soy protein concentrate; Strawberry flavor

Indexed keywords

FRAGARIA X ANANASSA; GLYCINE MAX;

EID: 23944443310     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1207-3     Document Type: Article

References (22)

1. Anderson JW, Smith BM, Washnock CS (1999) Am J Clin Nutr 70(Suppl):464S-474S
2. Wu AH, Ziegler RG, Horn-Ross PL, Nomura AM, West DW, Kolonel LN, Rosenthal JF, Hoover RN, Pike MC (1996) Cancer Epidem Biomar Prev 5:901-906
3. Yamakoshi J, Piskula MK, Izumi T, Tobe K, Saito M, Kataoka S, Obata A, Kikuchi M (2000) J Nutr 130:1887-1893
4. Federal Register (1998) Federal Register Vol 63 Nr. 217
5. Friedman M, Brandon DL (2001) J Agric Food Chem 49(3): 1069-1086
6. Liu K (1997) The second generation of soyfoods. In: Liu K (ed) Soybeans; chemistry, technology and utilization. Chapman & Hall, New York, pp 379-411
7. Berry D (2002) Dairy foods 103:54-56
8. Drake MA, Chen XQ, Tamarau S, Leenanon B (2000) J Food Sci 65:1244-1247
9. Drake MA, Gerard PD, Chen XQ (2001) J Sensory Stud 16:393-406
10. Drake MA, Gerard PD (2003) J Food Sci 68:1118-1122
11. Friedeck KG, Karagul-Yuceer Y, Drake MA (2003) J Food Sci 68:2651-2657
12. Association of Official Analytical Chemists (1984) Official methods of analysis. 14th edn. AOAC, Arlington, Virginia
13. Oysun G (1996) Examination methods for milk and milk products. E.U. Ziraat Fakultesi Yayinlari. Izmir, pp 266
14. Bradley RL, Arnold E, Barbano DM, Semerad RG, Smith DE, Vines BK (1992) Chemical and physical methods. In: Marshall RT (ed) Dairy products: Standard methods for the examination of dairy products. American Public Health Association, Washington, pp 433-529
15. Arbuckle WS. (1986) Ice cream, 4th edn. Van Nostrand Reinhold, New York, p 361
16. Jimenez-Florez R, Klipfel NJ, Tobias J (1993) Ice cream and frozen desserts. In: Hui YH (ed) Dairy science and technology handbook. 2. Product manufacturing. VCH Publishers, New York, p 57
17. Abd El-Rahman AM, Madkor SA, Ibrahim FS, Kilara A (1997) J Dairy Sci 80:1926-1935
18. Bodyfelt FW, Tobias J, Trout GM (1988) The sensory evaluation of dairy products. Van Nostrand Reinhold, New York, pp 166
19. Minitab (2000) Minitab reference manual. State College, Pennsylvania
20. O'Mahony M (1986) Sensory evaluation of food, statistical methods and procedures. Marcel Deccer Inc., New York, pp 153-266
21. Marshall RT, Arbuckle WS (1996) Ice cream. ITP International Thompson Publishing, New York, p 361
22. Snyder HE, Kwon TW (1987) Soybean utilization. Van Nostrand Reinhold, New York