Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization

Carbohydrate Polymers

Volumn 136, Issue , 2016, Pages 427-440

  Dertli, Enes ^a   Toker, Omer S ^b   Durak, M Zeki ^b   Yilmaz, Mustafa T ^b   Tatlisu, Nevruz Berna ^c   Sagdic, Osman ^b   Cankurt, Hasan ^d  

^a BAYBURT UNIVERSITY   (Turkey)

^b YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^c ISTANBUL GELISIM UNIVERSITY   (Turkey)

^d ERCIYES UNIVERSITY   (Turkey)

Author keywords

Exopolysaccharides (EPS); Fermentation conditions; Ice cream; Optimization; Rheology

Indexed keywords

DAIRY PRODUCTS; FERMENTATION; METABOLITES; MIXTURES; NON NEWTONIAN FLOW; NON NEWTONIAN LIQUIDS; OPTIMIZATION; RHEOLOGY;

EXOPOLYSACCHARIDES; FERMENTATION CONDITIONS; FERMENTATION TEMPERATURE; ICE CREAMS; MULTIPLE RESPONSE OPTIMIZATION; RESPONSE SURFACE METHODOLOGY; SENSORY CHARACTERIZATION; STREPTOCOCCUS THERMOPHILUS STRAINS;

STRAIN;

BACTERIAL POLYSACCHARIDE; EXOPOLYSACCHARIDE, STREPTOCOCCUS;

CHEMISTRY; FERMENTATION; FLOW KINETICS; FOOD HANDLING; ICE CREAM; METABOLISM; MICROBIOLOGY; PROCEDURES; STREPTOCOCCUS THERMOPHILUS;

FERMENTATION; FOOD TECHNOLOGY; ICE CREAM; INDUSTRIAL MICROBIOLOGY; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; STREPTOCOCCUS THERMOPHILUS;

EID: 84943328654     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.08.047     Document Type: Article

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