Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners

Journal of Food Engineering

Volumn 100, Issue 4, 2010, Pages 634-641

  Soukoulis, Christos ^a,b   Rontogianni, Evagellia ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

Author keywords

Acceptability; Bulk sweeteners; Ice cream; Instrumental properties; Sensory profile

Indexed keywords

AIR CELLS; FUNCTIONAL CHARACTERISTICS; GLASS TRANSITION TEMPERATURE; ICE CREAMS; ICE CRYSTALS; MEAN SIZE; MELTING BEHAVIOR; MELTING RATES; PERCEIVED QUALITY; PHYSICAL MEASUREMENT; RHEOLOGICAL MEASUREMENTS; SENSORY PROFILES; THERMAL ANALYSIS; THERMAL CHARACTERISTICS; THERMAL PROPERTIES; UNFROZEN WATER;

FOOD ADDITIVES; FROZEN SOILS; GLASS TRANSITION; HARDNESS; METAL MELTING; MULTIVARIANT ANALYSIS; PHYSICAL PROPERTIES; RHEOLOGY; SUGAR (SUCROSE); THERMOANALYSIS; THERMODYNAMIC PROPERTIES; WATER CONTENT;

ICE;

EID: 77955419108     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.05.012     Document Type: Article

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