Chemical properties and sensory quality of ice cream fortified with fish protein

Journal of the Science of Food and Agriculture

Volumn 91, Issue 7, 2011, Pages 1199-1204

  Shaviklo, Gholam Reza ^a,b   Thorkelsson, Gudjon ^a,c   Sveinsdottir, Kolbrun ^c   Rafipour, Fereidon ^b  

^a UNIVERSITY OF ICELAND   (Iceland)

^b IRANIAN FISHERIES RESEARCH ORGANIZATION   (Iran)

^c Matis ohf Iceland   (Iceland)

Author keywords

Chemical properties; Fish protein powder; Fortified ice cream; Sensory quality

Indexed keywords

ACID; FISH PROTEIN; LACTOSE;

ADULT; ARTICLE; DIET SUPPLEMENTATION; FAT INTAKE; FEMALE; FOOD HANDLING; HUMAN; ICE CREAM; MALE; METHODOLOGY; NUTRITIONAL VALUE; ODOR; PH; POWDER; PROTEIN INTAKE; TASTE;

ACIDS; ADULT; DIETARY FATS; DIETARY PROTEINS; FEMALE; FISH PROTEINS; FOOD HANDLING; FOOD TECHNOLOGY; FOOD, FORTIFIED; HUMANS; HYDROGEN-ION CONCENTRATION; ICE CREAM; LACTOSE; MALE; NUTRITIVE VALUE; ODORS; POWDERS; TASTE;

EID: 79953719974     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4299     Document Type: Article

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