Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

Journal of the Science of Food and Agriculture

Volumn 96, Issue 5, 2016, Pages 1451-1458

  Çakmakçi, Songül ^a   Topdaş, Elif Feyza ^a   Çakir, Yusuf ^a,b   Kalin, Pinar ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

^b BINGOL UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Color; Fortunella margarita; Ice cream; Kumquat; Mineral

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; MAGNESIUM; POTASSIUM;

ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; COLOR; FOOD HANDLING; FRUIT; ICE CREAM; NUTRITIONAL VALUE; PH; PROCEDURES; RUTACEAE; SENSATION; VISCOSITY;

ANTIOXIDANTS; ASCORBIC ACID; CHEMICAL PHENOMENA; COLOR; FOOD HANDLING; FOOD TECHNOLOGY; FRUIT; HYDROGEN-ION CONCENTRATION; ICE CREAM; MAGNESIUM; NUTRITIVE VALUE; POTASSIUM; RUTACEAE; SENSATION; VISCOSITY;

EID: 84959558517     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7241     Document Type: Article

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