Innovation in the Italian ice cream production: Effect of different phospholipid emulsifiers

Dairy Science and Technology

Volumn 94, Issue 1, 2014, Pages 33-49

  Rinaldi, Massimiliano ^a   Dall'Asta, Chiara ^a   Paciulli, Maria ^a   Guizzetti, Stefano ^a   Barbanti, Davide ^a   Chiavaro, Emma ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Emulsifiers; Italian gelato; Physical properties; Storage; Volatile compounds

Indexed keywords

CONTROL SAMPLES; EMULSIFIERS; FAT DESTABILIZATION; ICE-CREAM PRODUCTIONS; ITALIAN GELATO; MONO- AND DIGLYCERIDES OF FATTY ACIDS; VOLATILE COMPOUNDS; VOLATILE PROFILE;

EMULSIFICATION; ENERGY STORAGE; FATTY ACIDS; PHYSICAL PROPERTIES; VOLATILE ORGANIC COMPOUNDS;

PHOSPHOLIPIDS;

EID: 84891480937     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-013-0146-1     Document Type: Article

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