Short communication: Effect of whey protein addition and transglutaminase treatment on the physical and sensory properties of reduced-fat ice cream

Journal of Dairy Science

Volumn 100, Issue 7, 2017, Pages 5206-5211

  Danesh, Erfan ^a   Goudarzi, Mostafa ^b   Jooyandeh, Hossein ^a  

^a Ramin Agricultural and Natural Resources University Ahwaz   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

physical property; reduced fat ice cream; transglutaminase; whey protein

Indexed keywords

PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; WHEY PROTEIN;

ANALYSIS; ANIMAL; FOOD HANDLING; ICE CREAM; TASTE;

ANIMALS; FOOD TECHNOLOGY; ICE CREAM; TASTE; TRANSGLUTAMINASES; WHEY PROTEINS;

EID: 85019392250     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-12537     Document Type: Article

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