Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

Dairy Science and Technology

Volumn 93, Issue 3, 2013, Pages 273-285

  Bahramparvar, Maryam ^a,b   Goff, H Douglas ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cryoprotection; Frozen dessert; Heat shock; Stabilizer; Structure

Indexed keywords

CARBOXY-METHYL CELLULOSE; CRYO PROTECTIONS; DIFFERENT STRUCTURE; FROZEN DESSERT; HEAT-SHOCK; ICE CRYSTAL GROWTH; STRUCTURE FORMATIONS; SUB-ZERO TEMPERATURES;

EMULSIFICATION; GRAIN SIZE AND SHAPE; ICE CONTROL; RECRYSTALLIZATION (METALLURGY); STABILIZERS (AGENTS); STRUCTURE (COMPOSITION);

ICE;

EID: 84883044891     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0122-9     Document Type: Article

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