Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration

Journal of Dairy Science

Volumn 97, Issue 1, 2014, Pages 97-110

  Karaman, Safa ^a   Toker, Ömer Said ^b   Yüksel, Ferhat ^a,c   Çam, Mustafa ^a   Kayacier, Ahmed ^a   Dogan, Mahmut ^a  

^a ERCIYES UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^c GUMUSHANE UNIVERSITY   (Turkey)

Author keywords

Bioactivity; Ice cream; Persimmon; Technique for order preference by similarity to ideal solution

Indexed keywords

DIOSPYROS;

PHENOL DERIVATIVE; TRACE ELEMENT;

ANALYSIS; CHEMISTRY; CONSUMER ATTITUDE; DIOSPYROS; FOOD HANDLING; FREEZING; FRUIT; HUMAN; ICE CREAM; PHYSICAL CHEMISTRY; TASTE; THEORETICAL MODEL; VISCOSITY;

CONSUMER BEHAVIOR; DIOSPYROS; FOOD HANDLING; FREEZING; FRUIT; HUMANS; ICE CREAM; MODELS, THEORETICAL; PHENOLS; PHYSICOCHEMICAL PHENOMENA; TASTE; TRACE ELEMENTS; VISCOSITY;

EID: 84890793748     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7111     Document Type: Article

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