Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream

LWT

Volumn 41, Issue 10, 2008, Pages 1816-1827

  Soukoulis, Christos ^a   Chandrinos, Iason ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Cryoprotection; Hydrocolloids; Ice cream; Quality; Rheology; Carrageenan

Indexed keywords

CLUSTER ANALYSIS; DIGITAL STORAGE; FOOD STORAGE; GELATION; QUALITY CONTROL; RHEOLOGY; SENSORY ANALYSIS; SHEAR THINNING; SODIUM; SODIUM ALGINATE; XANTHAN GUM;

CARRAGEENANS; CRYO PROTECTIONS; HYDROCOLLOID; ICE CREAMS; PHYSICAL CHARACTERISTICS; QUALITY; RHEOLOGICAL CHARACTERISTICS; STABILIZING AGENTS; STORAGE QUALITY; Κ-CARRAGEENAN;

PRINCIPAL COMPONENT ANALYSIS;

CYAMOPSIS TETRAGONOLOBA;

EID: 50449109303     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2007.12.009     Document Type: Article

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