Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

Food Research International

Volumn 50, Issue 2, 2013, Pages 647-656

  Sun Waterhouse, D ^a   Edmonds, L ^a   Wadhwa, S S ^a   Wibisono, R ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Ice cream; Kiwifruit; Natural color; Polyphenols; Rheological property; Vitamin C

Indexed keywords

ICE CREAMS; KIWIFRUITS; NATURAL COLORS; POLYPHENOLS; RHEOLOGICAL PROPERTY; VITAMIN C;

CHEMICAL ANALYSIS; GOLD; NON NEWTONIAN FLOW; RHEOLOGY; SALICYLIC ACID;

ICE;

ACTINIDIA DELICIOSA;

EID: 84874357915     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.030     Document Type: Article

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