Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream

Food Research International

Volumn 91, Issue , 2017, Pages 38-46

  Balthazar, C F ^a   Silva, H L A ^a   Vieira, A H ^a,b   Neto, R P C ^c   Cappato, L P ^d   Coimbra, P T ^e   Moraes, J ^e   Andrade, M M ^e   Calado, V M A ^c   Granato, D ^f   Freitas, M Q ^a   Tavares, M I B ^c   Raices, R S L ^e   Silva, M C ^e   Cruz, A G ^e  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b Instituto GPA NATA   (Brazil)

^c FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^d FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^e INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^f STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Prebiotic dietary oligosaccharides; Sheep milk ice cream; Thermal analysis: time domain nuclear magnetic resonance

Indexed keywords

GLASS TRANSITION; MELTING; NUTRITION; OILS AND FATS; OLIGOSACCHARIDES; THERMOANALYSIS; TIME DOMAIN ANALYSIS;

FAT REPLACEMENTS; FRUCTO-OLIGOSACCHARIDES; ICE CREAMS; PHYSICAL PARAMETERS; PREBIOTICS; RESISTANT STARCH; TIME DOMAIN NUCLEAR MAGNETIC RESONANCE; WATER MOBILITY;

DAIRY PRODUCTS;

OLIGOSACCHARIDE; PREBIOTIC AGENT;

ANALYSIS; ANIMAL; COMPARATIVE STUDY; FAT INTAKE; FOOD HANDLING; FOOD QUALITY; FREEZING; FUNCTIONAL FOOD; ICE CREAM; MILK; NUTRITIONAL VALUE; PROCEDURES; QUALITY CONTROL; SHEEP; STANDARDS; TRANSITION TEMPERATURE;

ANIMALS; DIETARY FATS; FOOD HANDLING; FOOD QUALITY; FREEZING; FUNCTIONAL FOOD; ICE CREAM; MILK; NUTRITIVE VALUE; OLIGOSACCHARIDES; PREBIOTICS; QUALITY CONTROL; SHEEP; TRANSITION TEMPERATURE;

EID: 85001052534     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.11.008     Document Type: Article

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