Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

Food Chemistry

Volumn 255, Issue , 2018, Pages 58-66

  Martins, Carolina P C ^a   Ferreira, Marcus Vinicius S ^a   Esmerino, Erick A ^b   Moraes, Jeremias ^c   Pimentel, Tatiana C ^d   Rocha, Ramon S ^c   Freitas, Mônica Q ^b   Santos, Jânio S ^e   Ranadheera, C Senaka ^f   Rosa, Lana S ^g   Teodoro, Anderson J ^g   Mathias, Simone P ^a   Silva, Márcia C ^c   Raices, Renata S L ^c   Couto, Silvia R M ^h   Granato, Daniel ^e   Cruz, Adriano G ^c  

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

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^e STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^f UNIVERSITY OF MELBOURNE   (Australia)

^g FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

^h FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Bioactive compounds; Citrullus lanatus; Organoleptic properties; Popsicle; Principal component analysis; Whey

Indexed keywords

ANTIOXIDANTS; KETONES; PROCESSING; VOLATILE ORGANIC COMPOUNDS;

BIOACTIVE COMPOUNDS; CITRULLUS LANATUS; ORGANOLEPTIC PROPERTIES; POPSICLE; WHEY;

PRINCIPAL COMPONENT ANALYSIS;

1 OCTEN 3 OL; 2 ETHYLHEXANOL; ACETIC ACID; ALCOHOL DERIVATIVE; ALDEHYDE; AROMATIC COMPOUND; BENZALDEHYDE; CITRULLINE; DECANOIC ACID; HEXANOIC ACID; HEXANOL; KETONE; LAURIC ACID; LYCOPENE; MENTHOL; MYRISTIC ACID; NONANOIC ACID; NONANOL; OCTANOIC ACID; OCTANOL; PALMITIC ACID; PENTANOL; TERPENE; VOLATILE ORGANIC COMPOUND; ANTIOXIDANT; CAROTENOID; PHENOL DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONSUMER; CONTROLLED STUDY; FRUIT JUICE; MELTING POINT; MOISTURE; NONHUMAN; ORGANOLEPTIC PROPERTY; PRINCIPAL COMPONENT ANALYSIS; SENSORY EVALUATION; TEMPERATURE; TEMPERATURE SENSITIVITY; WATERMELON; WHEY; ANALYSIS; BEVERAGE; CHEMICAL PHENOMENA; CHEMISTRY; CITRULLUS; COLOR; FOOD FREEZING; SENSATION;

ANTIOXIDANTS; BEVERAGES; CAROTENOIDS; CHEMICAL PHENOMENA; CITRULLINE; CITRULLUS; COLOR; FROZEN FOODS; PHENOLS; SENSATION; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; WHEY;

EID: 85042131761     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.044     Document Type: Article

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