Rheology of Ice Cream Mix Flavored with Black Tea or Herbal Teas and Effect of Flavoring on the Sensory Properties of Ice Cream

Food and Bioprocess Technology

Volumn 5, Issue 8, 2012, Pages 3159-3169

  Karaman, Safa ^a   Kayacier, Ahmed ^a  

^a ERCIYES UNIVERSITY   (Turkey)

Author keywords

Aromatization; Ice cream; Rheology; Tea; Total phenolic content

Indexed keywords

APPARENT VISCOSITY; BLACK TEA; CONSISTENCY COEFFICIENT; CONTROL SAMPLES; FLOW BEHAVIOR INDEX; ICE CREAMS; NEW-ICE; NON-NEWTONIAN; PHYSICOCHEMICAL PROPERTY; POWER LAW MODEL; PSEUDOPLASTIC; RHEOLOGICAL CHARACTERISTICS; SENSORY CHARACTERISTICS; SENSORY PROFILES; SENSORY PROPERTIES; SENSORY SCORES; TEA; TEA SAMPLES; TOTAL PHENOLIC CONTENT;

ACTIVATION ENERGY; AROMATIZATION; ELASTICITY; RHEOLOGY; SHEAR DEFORMATION; VISCOSITY;

PHENOLS;

CAMELLIA SINENSIS;

EID: 84867662094     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0713-5     Document Type: Article

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