Sensory, melting and textural properties of fat-reduced ice cream inoculated with thermotolerant lactic acid bacteria

Carpathian Journal of Food Science and Technology

Volumn 8, Issue 2, 2016, Pages 11-21

  Fragoso, Marina ^a   Pérez Chabela, M Lourdes ^b   Hernández Alcantara, Annel M ^b   Escalona Buendía, Héctor B ^b   Pintor, Aurora ^a   Totosaus, Alfonso ^a  

^a Tecnologico de Estudios Superiores de Ecatepec   (Mexico)

^b DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Ice cream; Lactic acid bacteria; Melting; Sensory properties; Texture

Indexed keywords

BACTERIA; ICE CONTROL; MELTING; POLYSACCHARIDES; SENSORY PERCEPTION; TEXTURES;

EXOPOLYSACCHARIDES; ICE CREAMS; LACTIC ACID BACTERIA; MELTING PROPERTIES; SENSORY PROPERTIES; TEXTURAL PROPERTIES; THERMOTOLERANT; TITRATABLE ACID;

LACTIC ACID;

EID: 84996868208     PISSN: 20666845     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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