Effect of trehalose on the glass transition and ice crystal growth in ice cream

International Journal of Food Science and Technology

Volumn 43, Issue 3, 2008, Pages 510-516

  Whelan, Anthony P ^a,b   Regand, Alejandra ^c   Vega, Cesar ^a   Kerry, Joseph P ^a   Goff, H Douglas ^c  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Macs Ice Cream Ltd   (Ireland)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Glass transition; Ice cream; Ice recrystallisation inhibition; Trehalose

Indexed keywords

EID: 38749146907     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01484.x     Document Type: Article

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