메뉴 건너뛰기




Volumn 27, Issue 3, 2015, Pages 397-406

Mineral contents and physical, chemical, sensory properties of ice cream enriched with date fibre

Author keywords

Date fibre; Elemental composition; Ice cream; Nutraceutical ingredient

Indexed keywords


EID: 84943752591     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (10)

References (75)
  • 1
    • 34147171554 scopus 로고    scopus 로고
    • Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream
    • Akin M.B., Akin M.S. and Kirmaci Z. 2007. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem. 104(1): 93-99.
    • (2007) Food Chem. , vol.104 , Issue.1 , pp. 93-99
    • Akin, M.B.1    Akin, M.S.2    Kirmaci, Z.3
  • 2
    • 26244463169 scopus 로고    scopus 로고
    • Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (phoenix dactylifera l.) varieties grown in Oman
    • Al-Farsi M., Alasalvar C., Morris A., Barron M. and Shahidi F. 2005. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. J. Agric. Food Chem. 53(19): 7592-7599.
    • (2005) J. Agric. Food Chem. , vol.53 , Issue.19 , pp. 7592-7599
    • Al-Farsi, M.1    Alasalvar, C.2    Morris, A.3    Barron, M.4    Shahidi, F.5
  • 3
    • 34248550364 scopus 로고    scopus 로고
    • Compositional and functional characteristics of dates, syrups, and their by-products
    • Al-Farsi M., Alasalvar C., Al-Abid M., Al-Shoaily K., Al-Amry M. and Al-Rawahy F. 2007. Compositional and functional characteristics of dates, syrups, and their by-products. Food Chem. 104 (3): 943-947.
    • (2007) Food Chem. , vol.104 , Issue.3 , pp. 943-947
    • Al-Farsi, M.1    Alasalvar, C.2    Al-Abid, M.3    Al-Shoaily, K.4    Al-Amry, M.5    Al-Rawahy, F.6
  • 4
    • 54849429182 scopus 로고    scopus 로고
    • Nutritional and functional properties of dates: A review
    • Al-Farsi M.A. and Lee C.Y. 2008. Nutritional and functional properties of dates: A review. Crit. Rev. Food Sci. Nutr. 48(10): 877-887.
    • (2008) Crit. Rev. Food Sci. Nutr. , vol.48 , Issue.10 , pp. 877-887
    • Al-Farsi, M.A.1    Lee, C.Y.2
  • 5
    • 0038794745 scopus 로고    scopus 로고
    • The fruit of the date palm: Its possible use as the best food for the future?
    • Al-Shahib W. and Marshall R.J. 2003. The fruit of the date palm: its possible use as the best food for the future? Int. J. Food Sci. Nutr. 54(4): 247-259.
    • (2003) Int. J. Food Sci. Nutr. , vol.54 , Issue.4 , pp. 247-259
    • Al-Shahib, W.1    Marshall, R.J.2
  • 6
    • 0029084892 scopus 로고
    • Chemical composition of date varieties as influenced by the stage of ripening
    • Ahmed I.A., Ahmed A.W.K. and Robinson R.K. 1995. Chemical composition of date varieties as influenced by the stage of ripening. Food Chem. 54(3): 305-309.
    • (1995) Food Chem , vol.54 , Issue.3 , pp. 305-309
    • Ahmed, I.A.1    Ahmed, A.W.K.2    Robinson, R.K.3
  • 7
    • 84867857572 scopus 로고    scopus 로고
    • Isolation and characterization of insoluble date (phoenix dactylifera l.) fibers
    • Ahmed J., Almusallam A. and Al-Hooti S.N. 2013. Isolation and characterization of insoluble date (Phoenix dactylifera L.) fibers. LWT-Food. Technol. 50(2): 414-419.
    • (2013) LWT-Food. Technol , vol.50 , Issue.2 , pp. 414-419
    • Ahmed, J.1    Almusallam, A.2    Al-Hooti, S.N.3
  • 9
    • 84943746931 scopus 로고    scopus 로고
    • Functional properties of herbacel aq plus fruit fibres
    • Anonymous. In, May 13-18, Dublin
    • Anonymous. 2000. Functional properties of Herbacel AQ plus fruit fibres. In: Proceedings of International Conference on Dietary Fibre 2000. May 13-18, Dublin.
    • (2000) Proceedings of International Conference on Dietary Fibre, 2000
  • 10
    • 0003995078 scopus 로고
    • (15th Ed.). Washington, DC, USA: Association Official Analytical Chemists
    • AOAC. 1990. Official methods of analysis (15th Ed.). Washington, DC, USA: Association Official Analytical Chemists.
    • (1990) Official Methods of Analysis
    • AOAC1
  • 11
    • 0006544980 scopus 로고
    • 16th Ed. Association of Official Analytical Chemists, Washington, DC, USA
    • AOAC. 1995. Official Methods of Analysis, 16th Ed. Association of Official Analytical Chemists, Washington, DC, USA.
    • (1995) Official Methods of Analysis
    • AOAC1
  • 12
    • 0342980802 scopus 로고    scopus 로고
    • Association of Official Analytical Chemist, Washington, DC
    • AOAC. 1997. Official Methods of Analyses. Association of Official Analytical Chemist, Washington, DC.
    • (1997) Official Methods of Analyses
    • AOAC1
  • 13
    • 36448983907 scopus 로고    scopus 로고
    • Antioxidant activity and phenolic content of various date palm (phoenix dactylifera) fruits from Iran
    • Biglari F., Al-Karkhi A. and Easa A.M. 2008 Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chem. 107(4): 1636- 1641.
    • (2008) Food Chem , vol.107 , Issue.4 , pp. 1636-1641
    • Biglari, F.1    Al-Karkhi, A.2    Easa, A.M.3
  • 14
    • 0031811412 scopus 로고    scopus 로고
    • Characterization of dietary fibre and the in vitro indigestible fraction of grape pomace
    • Bravo L. and Saura-Calixto F. 1998. Characterization of dietary fibre and the in vitro indigestible fraction of grape pomace. Am. J. Enol. Viticult. 49(1): 135-141.
    • (1998) Am. J. Enol. Viticult. , vol.49 , Issue.1 , pp. 135-141
    • Bravo, L.1    Saura-Calixto, F.2
  • 15
    • 0037471605 scopus 로고    scopus 로고
    • Raisin dietary fibre composition and in vitro bile acid binding
    • Camire M.E. and Dougherty M.P. 2003. Raisin dietary fibre composition and in vitro bile acid binding. J. Agric. Food Chem. 51(3): 834-837.
    • (2003) J.Agric. Food Chem. , vol.51 , Issue.3 , pp. 834-837
    • Camire, M.E.1    Dougherty, M.P.2
  • 16
    • 84977568536 scopus 로고
    • Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran
    • Caprez A., Arrigoni E., Amado R. and Zeukom H. 1986. Influence of different types of thermal treatment on the chemical composition and physical properties of wheat bran. J. Cereal Sci. 4(3): 233-239.
    • (1986) J. Cereal Sci. , vol.4 , Issue.3 , pp. 233-239
    • Caprez, A.1    Arrigoni, E.2    Amado, R.3    Zeukom, H.4
  • 17
    • 0037462062 scopus 로고    scopus 로고
    • Comparison of the chemical composition and physicochemical properties of different fibres prepared from the peel of citrus sinensis l. Cv. Liucheng
    • Chau C. and Huang Y. 2003. Comparison of the chemical composition and physicochemical properties of different fibres prepared from the peel of Citrus sinensis L. Cv. Liucheng. J. Agric. Food Chem. 51(9): 2615-2618.
    • (2003) J. Agric. Food Chem , vol.51 , Issue.9 , pp. 2615-2618
    • Chau, C.1    Huang, Y.2
  • 19
    • 80053423226 scopus 로고    scopus 로고
    • Effect of vegetable marrow (cucurbita pepo l.) on ice cream quality and nutritive value
    • Dagdemir E. 2011. Effect of Vegetable Marrow (Cucurbita pepo L.) on Ice Cream Quality and Nutritive Value. Asian J. Chem. 23(10): 4684-4688.
    • (2011) Asian J. Chem. , vol.23 , Issue.10 , pp. 4684-4688
    • Dagdemir, E.1
  • 20
    • 1142294045 scopus 로고    scopus 로고
    • Influence of dietary fibre addition on sensory and rheological properties of yogurt
    • Dello Staffolo M., Bertola N., Martino M. and Bevilaqcua A. 2004. Influence of dietary fibre addition on sensory and rheological properties of yogurt. Int. Dairy J. 14(3): 263-268.
    • (2004) Int. Dairy J. , vol.14 , Issue.3 , pp. 263-268
    • Dello, S.M.1    Bertola, N.2    Martino, M.3    Bevilaqcua, A.4
  • 22
    • 23944443310 scopus 로고    scopus 로고
    • The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream
    • Dervisoglu M., Yazici F. and Aydemir O. 2005. The effect of soy protein concentrate addition on the physical, chemical, and sensory properties of strawberry flavored ice cream. Eur. Food Res. Technol. 221(3-4): 466-470.
    • (2005) Eur. Food Res. Technol. , vol.221 , Issue.3-4 , pp. 466-470
    • Dervisoglu, M.1    Yazici, F.2    Aydemir, O.3
  • 23
    • 33645561337 scopus 로고    scopus 로고
    • Note. The effect of citrus fibre on the physical, chemical and sensory properties of ice cream
    • Dervisoglu M. and Yazici F. 2006. Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream. Food Sci. Technol. Int. 12(2): 159-164.
    • (2006) Food Sci. Technol. Int. , vol.12 , Issue.2 , pp. 159-164
    • Dervisoglu, M.1    Yazici, F.2
  • 24
    • 33749946901 scopus 로고
    • Colorimetric method for the determination of sugars and related substances
    • Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A. and Smith F. 1956. Colorimetric method for the determination of sugars and related substances. Anal. Chem. 28(3): 350-356.
    • (1956) Anal. Chem. , vol.28 , Issue.3 , pp. 350-356
    • Dubois, M.1    Gilles, K.A.2    Hamilton, J.K.3    Rebers, P.A.4    Smith, F.5
  • 30
    • 77955771287 scopus 로고    scopus 로고
    • Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
    • Elleuch M., Bedigian D., Roiseux O., Besbes S., Blecker C. and Attia H. 2011. Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chem. 124(2): 411-412.
    • (2011) Food Chem. , vol.124 , Issue.2 , pp. 411-412
    • Elleuch, M.1    Bedigian, D.2    Roiseux, O.3    Besbes, S.4    Blecker, C.5    Attia, H.6
  • 31
    • 84875141320 scopus 로고    scopus 로고
    • Compositional characteristics of date syrup extracted by different methods in some fermented dairy products
    • El-Nagga E.A. and Abd El-Tawab Y.A. 2012. Compositional characteristics of date syrup extracted by different methods in some fermented dairy products. Ann. Agr. Sci. 57(1): 29-36.
    • (2012) Ann. Agr. Sci. , vol.57 , Issue.1 , pp. 29-36
    • El-Nagga, E.A.1    Abd, E.-T.Y.A.2
  • 32
    • 68949169230 scopus 로고    scopus 로고
    • Producing ice cream with concentrated cactus pear pulp: A preliminary study
    • El-Samahy S.K., Youssef K.M. and Moussa-Ayoub T.E. 2009. Producing ice cream with concentrated cactus pear pulp: A preliminary study. J. PACD 11: 1-12.
    • (2009) J. PACD , vol.11 , pp. 1-12
    • El-Samahy, S.K.1    Youssef, K.M.2    Moussa-Ayoub, T.E.3
  • 33
    • 84855525866 scopus 로고    scopus 로고
    • Influence of cape gooseberry (physalis peruviana l.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream
    • Erkaya T., Dagdemir E. and Sengül M. 2012. Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Res. Int. 45(1): 331-335.
    • (2012) Food Res. Int. , vol.45 , Issue.1 , pp. 331-335
    • Erkaya, T.1    Dagdemir, E.2    Sengül, M.3
  • 35
    • 0031448065 scopus 로고    scopus 로고
    • Physical and sensory properties of model foods supplemented with cauliflower fibre
    • Femenia A., Lefebvre C., Thebaudin Y., Robertson J. and Bourgeois C. 1997. Physical and sensory properties of model foods supplemented with cauliflower fibre. J. Food Sci. 62(4): 635-639.
    • (1997) J. Food Sci. , vol.62 , Issue.4 , pp. 635-639
    • Femenia, A.1    Lefebvre, C.2    Thebaudin, Y.3    Robertson, J.4    Bourgeois, C.5
  • 36
    • 11144337124 scopus 로고    scopus 로고
    • Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment
    • Figuerola F., Hurtado M.L., Estévez A.M., Chiffelle I. and Asenjo F. 2005. Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem. 91(3): 395-401.
    • (2005) Food Chem , vol.91 , Issue.3 , pp. 395-401
    • Figuerola, F.1    Hurtado, M.L.2    Estévez, A.M.3    Chiffelle, I.4    Asenjo, F.5
  • 37
    • 79952533507 scopus 로고    scopus 로고
    • Antioxidant parkia speciosa pod powder as potential functional flour in food application: Physicochemical properties characterization
    • Gan C.Y. and Latiff A.A. 2011. Antioxidant Parkia speciosa pod powder as potential functional flour in food application: physicochemical properties characterization. Food Hydrocolloid. 25(5): 1174-1180.
    • (2011) Food Hydrocolloid , vol.25 , Issue.5 , pp. 1174-1180
    • Gan, C.Y.1    Latiff, A.A.2
  • 38
    • 33745053183 scopus 로고    scopus 로고
    • Food uses of fibre
    • S. Sungsoo Cho & M.S. Dreher (Eds.), New York: Taylor and Francis
    • Gelroth J. and Ranhotra G.S. 2001. Food uses of fibre. In: S. Sungsoo Cho & M.S. Dreher (Eds.), Handbook of dietary fibre. New York: Taylor and Francis.
    • (2001) Handbook of Dietary Fibre
    • Gelroth, J.1    Ranhotra, G.S.2
  • 39
    • 67349192954 scopus 로고    scopus 로고
    • Towards an update methodology for measurement of dietary fibre, including associated polyphenols, in food and beverages
    • Goni I., Díaz-Rubio M.E., Pérez-Jiménez J. and Saura-Calixto F. 2009. Towards an update methodology for measurement of dietary fibre, including associated polyphenols, in food and beverages. Food Res. Int. 42(7): 840-846.
    • (2009) Food Res. Int. , vol.42 , Issue.7 , pp. 840-846
    • Goni, I.1    Díaz-Rubio, M.E.2    Pérez-Jiménez, J.3    Saura-Calixto, F.4
  • 40
    • 34250017352 scopus 로고    scopus 로고
    • Levels of 24 mineral elements in local goat milk, strained yoghurt and salted yoghurt
    • Tuzlu yoʇurt
    • Güler Z. 2007. Levels of 24 mineral elements in local goat milk, strained yoghurt and salted yoghurt (Tuzlu yoʇurt). Small Ruminant Res. 71(1-3): 130-137.
    • (2007) Small Ruminant Res , vol.71 , Issue.1-3 , pp. 130-137
    • Güler, Z.1
  • 41
    • 0036320480 scopus 로고    scopus 로고
    • The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts
    • Güven M. and Karaca O.B. 2002. The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. Int. J. Dairy Technol. 55(1): 27-31.
    • (2002) Int. J. Dairy Technol. , vol.55 , Issue.1 , pp. 27-31
    • Güven, M.1    Karaca, O.B.2
  • 42
    • 0001752005 scopus 로고
    • Application of the bligh and dyer method of lipid extraction to tissue homogenates
    • Hanson S.W.F. and Olley J. 1963. Application of the Bligh and Dyer method of lipid extraction to tissue homogenates. Biochem. J. 89(3): 101-102.
    • (1963) Biochem. J. , vol.89 , Issue.3 , pp. 101-102
    • Hanson, S.W.F.1    Olley, J.2
  • 44
    • 33645779774 scopus 로고    scopus 로고
    • The flavonoid glycosides and procyanidin composition of deglet noor dates
    • Phoenix dactylifera
    • Hong Y.J., Tomas-Barberan F.A., Kader A.A. and Mitchell A.E. 2006. The flavonoid glycosides and procyanidin composition of Deglet Noor dates (Phoenix dactylifera). J Agric. Food Chem. 54(6): 2405-2411.
    • (2006) J Agric. Food Chem. , vol.54 , Issue.6 , pp. 2405-2411
    • Hong, Y.J.1    Tomas-Barberan, F.A.2    Kader, A.A.3    Mitchell, A.E.4
  • 45
    • 53149135458 scopus 로고    scopus 로고
    • Grape wine lees improves the rheological and adds antioxidant properties to ice cream
    • Hwang J.Y., Shyu Y.S. and Hsu C.K. 2009. Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT-Food Sci. Technol. 42(1): 312-318.
    • (2009) LWT-Food Sci. Technol. , vol.42 , Issue.1 , pp. 312-318
    • Hwang, J.Y.1    Shyu, Y.S.2    Hsu, C.K.3
  • 47
    • 84872549997 scopus 로고    scopus 로고
    • Effects of extraction solvents on phenolic contents and antioxidant activities of tunisian date varieties
    • Phoenix dactylifera L
    • Kchaou W., Abbes F., Blecker C., Attia H. and Besbes S. 2013. Effects of extraction solvents on phenolic contents and antioxidant activities of Tunisian date varieties (Phoenix dactylifera L.). Ind. Crop Prod. 45: 262-269.
    • (2013) Ind. Crop Prod. , vol.45 , pp. 262-269
    • Kchaou, W.1    Abbes, F.2    Blecker, C.3    Attia, H.4    Besbes, S.5
  • 48
    • 42049100754 scopus 로고    scopus 로고
    • Physico- chemical charac-terization of date varieties using multivariate analysis
    • Khan M.N., Sarwar A., Wahahb F. and Haleem R.2008. Physico- chemical charac-terization of date varieties using multivariate analysis. J. Sci. Food Agr. 88(6): 1051-1059.
    • (2008) J. Sci. Food Agr , vol.88 , Issue.6 , pp. 1051-1059
    • Khan, M.N.1    Sarwar, A.2    Wahahb, F.3    Haleem, R.4
  • 50
    • 0040198973 scopus 로고    scopus 로고
    • Relationship between physical and hydration properties of soluble and insoluble fibre of artich oke
    • Lopez G., Ros G., Rincon F., Periago M.J., Martinez M.C. and Ortuno J. 1996. Relationship between physical and hydration properties of soluble and insoluble fibre of artich oke. J. Agric. Food Chem. 44(9): 2773-2778.
    • (1996) J. Agric. Food Chem , vol.44 , Issue.9 , pp. 2773-2778
    • Lopez, G.1    Ros, G.2    Rincon, F.3    Periago, M.J.4    Martinez, M.C.5    Ortuno, J.6
  • 51
    • 0016363516 scopus 로고    scopus 로고
    • Physical characterisation of vegetable foodstuffs that could influence bowel function
    • Mac-Connell A.A., Eastwood A. and Mitchell W.D. 1997. Physical characterisation of vegetable foodstuffs that could influence bowel function. J. Sci. Food Agr. 25(12): 1457-1464.
    • (1997) J. Sci. Food Agr. , vol.25 , Issue.12 , pp. 1457-1464
    • Mac-Connell, A.A.1    Eastwood, A.2    Mitchell, W.D.3
  • 52
    • 4444288331 scopus 로고    scopus 로고
    • Phenolic profile and antioxidant activity of the algerian ripe date palm fruit
    • Phoenix dactylifera
    • Mansouri A., Embarek G., Kokalou E. and Kefalas P. 2005. Phenolic profile and antioxidant activity of the Algerian ripe date palm fruit (Phoenix dactylifera). Food Chem. 89(3): 411-420.
    • (2005) Food Chem , vol.89 , Issue.3 , pp. 411-420
    • Mansouri, A.1    Embarek, G.2    Kokalou, E.3    Kefalas, P.4
  • 55
    • 13244298281 scopus 로고    scopus 로고
    • The nutrition and health benefits of yoghurt
    • Mckinley M.C. 2005. The nutrition and health benefits of yoghurt. Int. J. Dairy Technol. 58(1): 1-12.
    • (2005) Int. J. Dairy Technol. , vol.58 , Issue.1 , pp. 1-12
    • Mckinley, M.C.1
  • 56
    • 0002627811 scopus 로고
    • Biochemical changes during ripening of some sudanese date varieties
    • Mustafa A.B. Harper D.B. and Johnston D.E. 1986. Biochemical changes during ripening of some Sudanese date varieties. J. Sci. Food Agr. 37(1): 43-53.
    • (1986) J. Sci. Food Agr. , vol.37 , Issue.1 , pp. 43-53
    • Mustafa, A.B.H.D.B.1    Johnston, D.E.2
  • 57
    • 0037471597 scopus 로고    scopus 로고
    • Changes in sugars, acids, and volatiles during ripening of koubo (cereus peruvianus (l.) miller) fruits
    • Ninio R., Lewinsohn E., Mizrahi Y. and Sitrit Y. 2003. Changes in sugars, acids, and volatiles during ripening of koubo (Cereus peruvianus (L.) Miller) fruits. J. Agric. Food Chem. 51(3): 797-801.
    • (2003) J. Agric. Food Chem. , vol.51 , Issue.3 , pp. 797-801
    • Ninio, R.1    Lewinsohn, E.2    Mizrahi, Y.3    Sitrit, Y.4
  • 58
    • 0033936347 scopus 로고    scopus 로고
    • Immunostimulant activity of dry fruits and plant materials used in indian traditional medical system for mothers after child birth and invalids
    • Puri A., Sahai R., Singh K.L., Saxena R.P., Tandon J.S. and Saxena K.C. 2000. Immunostimulant activity of dry fruits and plant materials used in Indian traditional medical system for mothers after child birth and invalids. J. Ethnopharmacol. 71(1-2): 89-92.
    • (2000) J. Ethnopharmacol , vol.71 , Issue.1-2 , pp. 89-92
    • Puri, A.1    Sahai, R.2    Singh, K.L.3    Saxena, R.P.4    Tandon, J.S.5    Saxena, K.C.6
  • 59
    • 4944231410 scopus 로고    scopus 로고
    • Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content
    • Rahman M.S. and Al-Farsi S.A. 2005. Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content. J. Food Eng. 66(4): 505-511.
    • (2005) J. Food Eng. , vol.66 , Issue.4 , pp. 505-511
    • Rahman, M.S.1    Al-Farsi, S.A.2
  • 60
    • 0042416785 scopus 로고    scopus 로고
    • Effects of fat content on the sensory properties, melting, color, and hardness of ice cream
    • Roland A.M., Phillips L.G. and Boor K.J. 1999. Effects of fat content on the sensory properties, melting, color, and hardness of ice cream. J. Dairy Sci. 82(1): 32-38.
    • (1999) J. Dairy Sci. , vol.82 , Issue.1 , pp. 32-38
    • Roland, A.M.1    Phillips, L.G.2    Boor, K.J.3
  • 62
    • 0000629835 scopus 로고    scopus 로고
    • Antioxidant dietary fibre product: A new concept and a potential food ingredient
    • Saura-Calixto F. 1998. Antioxidant dietary fibre product: A new concept and a potential food ingredient. J. Agric. Food Chem. 46(10): 4303-4306.
    • (1998) J. Agric. Food Chem. , vol.46 , Issue.10 , pp. 4303-4306
    • Saura-Calixto, F.1
  • 63
    • 84883787350 scopus 로고    scopus 로고
    • Instrumental texture profile analysis (tpa) of date fruits as a function of its physico-chemical properties
    • Singh V., Guizani N., Al-Alawi A., Claereboudt M. and Rahman M.S. 2013. Instrumental texture profile analysis (TPA) of date fruits as a function of its physico-chemical properties. Ind. Crop Prod. 50: 866-873.
    • (2013) Ind. Crop Prod. , vol.50 , pp. 866-873
    • Singh, V.1    Guizani, N.2    Al-Alawi, A.3    Claereboudt, M.4    Rahman, M.S.5
  • 64
    • 1142282000 scopus 로고    scopus 로고
    • Effects of overrun on structural and physical characteristics of ice cream
    • Sofjan R.P. and Hartel R.W. 2004. Effects of overrun on structural and physical characteristics of ice cream. Int. Dairy J. 14(3): 255-262.
    • (2004) Int. Dairy J. , vol.14 , Issue.3 , pp. 255-262
    • Sofjan, R.P.1    Hartel, R.W.2
  • 65
    • 61449238000 scopus 로고    scopus 로고
    • Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
    • Soukoulis C., Lebesi D. and Tzia C. 2009 Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chem. 115(2): 665-671.
    • (2009) Food Chem , vol.115 , Issue.2 , pp. 665-671
    • Soukoulis, C.1    Lebesi, D.2    Tzia, C.3
  • 66
    • 84874357915 scopus 로고    scopus 로고
    • Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh
    • Sun-Waterhouse D., Edmonds E., Edmonds L., Wadhwa S.S. and Wibisono R. 2013. Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Res. Int. 50(2): 647-656.
    • (2013) Food Res. Int. , vol.50 , Issue.2 , pp. 647-656
    • Sun-Waterhouse, D.1    Edmonds, E.2    Edmonds, L.3    Wadhwa, S.S.4    Wibisono, R.5
  • 67
    • 0027346352 scopus 로고
    • Physical and biochemical properties of green banana flour
    • Suntharalingam S. and Ravindran G. 1993. Physical and biochemical properties of green banana flour. Plant Food Hum. Nutr. 43(1): 19-27.
    • (1993) Plant Food Hum. Nutr. , vol.43 , Issue.1 , pp. 19-27
    • Suntharalingam, S.1    Ravindran, G.2
  • 68
    • 78650393459 scopus 로고    scopus 로고
    • Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
    • Temiz H. and Yesilsu A.F. 2010. Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream. Czech J. Food Sci. 28(6): 538-546.
    • (2010) Czech J. Food Sci. , vol.28 , Issue.6 , pp. 538-546
    • Temiz, H.1    Yesilsu, A.F.2
  • 70
    • 3543100354 scopus 로고    scopus 로고
    • Mexican lime peel: Comparativestudy on contents of dietary fibre and associated antioxidant activity
    • Ubando J., Navarro A. and Valdivia M.A. 2005. Mexican lime peel: Comparativestudy on contents of dietary fibre and associated antioxidant activity. Food Chem. 89(1): 57-61.
    • (2005) Food Chem. , vol.89 , Issue.1 , pp. 57-61
    • Ubando, J.1    Navarro, A.2    Valdivia, M.A.3
  • 71
    • 0037196145 scopus 로고    scopus 로고
    • Antioxidant and antimutagenic properties of aqueous extract of date fruits (phoenix dactylifera l. Arecaceae)
    • Vayalil P.K. 2002. Antioxidant and antimutagenic properties of aqueous extract of date fruits (Phoenix dactylifera L. Arecaceae). J. Agric. Food Chem. 50(3): 610-617.
    • (2002) J. Agric. Food Chem , vol.50 , Issue.3 , pp. 610-617
    • Vayalil, P.K.1
  • 72
    • 33846394452 scopus 로고    scopus 로고
    • Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient
    • Vergara-Valencia N., Granados-Pereza E., Agama-Acevedo E., Tovarb J., Rualesc J. and Bello-Perez L.A. 2007. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT-Food Sci. Technol. 40(4): 722-729.
    • (2007) LWT-Food Sci. Technol. , vol.40 , Issue.4 , pp. 722-729
    • Vergara-Valencia, N.1    Granados-Pereza, E.2    Agama-Acevedo, E.3    Tovarb, J.4    Rualesc, J.5    Bello-Perez, L.A.6
  • 73
    • 0033481883 scopus 로고    scopus 로고
    • The functional properties of figs
    • Vinson J.A. 1999. The functional properties of figs. Cereal Food World 44: 82-87.
    • (1999) Cereal Food World , vol.44 , pp. 82-87
    • Vinson, J.A.1
  • 74
    • 84876676812 scopus 로고    scopus 로고
    • Dietary fibre: Challenges in production and use of food composition data
    • Westenbrink S., Brunt K. and van der Kamp J.W. 2012. Dietary fibre: Challenges in production and use of food composition data. Food Chem. 140(3): 562-567.
    • (2012) Food Chem , vol.140 , Issue.3 , pp. 562-567
    • Westenbrink, S.1    Brunt, K.2    Van Der Kamp, J.W.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.