Microfluidization of full-fat ice cream mixes: Effects of gum stabilizer choice on physical and sensory changes

Journal of Food Process Engineering

Volumn 36, Issue 1, 2013, Pages 29-35

  Cavender, George A ^a   Kerr, William L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIAL USE; ICE CREAMS; LIQUID FOOD; LOCUST BEAN GUM; MICROFLUIDIZATION; PROCESSING TECHNOLOGIES; QUALITY CHARACTERISTIC; SENSORY TESTING; TEXTURE PROFILE ANALYSIS; TREATMENT GROUP;

CHEMICAL ENGINEERING; FOOD TECHNOLOGY;

HIGH PRESSURE EFFECTS;

EID: 84872950669     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2011.00650.x     Document Type: Article

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