Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated

LWT

Volumn 75, Issue , 2017, Pages 473-480

  Gajo, Adriano Alvarenga ^a   de Resende, Jaime Vilela ^a   Costa, Fabiano Freire ^b   Pereira, Cristina Guimarães ^a   de Lima, Renato Ribeiro ^a   Antonialli, Fabio ^a   de Abreu, Luiz Ronaldo ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF JUIZ DE FORA   (Brazil)

Author keywords

Concentrated whey; Edible ices; Hydrocolloids; Nanofiltration

Indexed keywords

CONCENTRATION (PROCESS); DAIRIES; FOOD PRODUCTS; MELTING; MIXTURES; NANOFILTRATION; SENSORY ANALYSIS; TEXTURES; WATER FILTRATION;

CHEMICAL COMPOSITIONS; CONCENTRATED WHEY; FREEZING TEMPERATURES; HYDROCOLLOIDS; MULTIPLE FACTOR ANALYSIS; PURCHASE INTENTION; RHEOLOGICAL BEHAVIORS; SENSORIAL ANALYSIS;

CHEMICAL ANALYSIS;

EID: 84988489460     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.09.027     Document Type: Article

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