Grape wine lees improves the rheological and adds antioxidant properties to ice cream

LWT

Volumn 42, Issue 1, 2009, Pages 312-318

  Hwang, Jean Yu ^a   Shyu, Yung Shin ^b   Hsu, Cheng Kuang ^c  

^a CHUNG HWA UNIVERSITY OF MEDICAL TECHNOLOGY   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

^c ASIA UNIVERSITY   (Taiwan)

Author keywords

Antioxidant; Grape wine lees; Ice cream; Rheological property

Indexed keywords

CELL MEMBRANES; PARTICLE SIZE; WINE;

ANTIOXIDANT PROPERTIES; FREEZABLE WATER; GRAPE WINE; GRAPE WINE LEE; ICE CREAMS; MELTING RATES; PARTICLES SIZES; RHEOLOGICAL PROPERTY; WET WEIGHT; WINE LEES;

ANTIOXIDANTS;

VITACEAE;

EID: 53149135458     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.03.008     Document Type: Article

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