Rheological, Textural, Physicochemical and Sensory Profiling of a Novel Functional Ice Cream Enriched with Muscat de Hamburg (Vitis vinifera L.) Grape Pulp and Skins

Food and Bioprocess Technology

Volumn 12, Issue 4, 2019, Pages 665-680

  Tsevdou, Maria ^a   Aprea, Eugenio ^b   Betta, Emanuella ^b   Khomenko, Iuliia ^b   Molitor, Daniel ^c   Biasioli, Franco ^b   Gaiani, Claire ^d   Gasperi, Flavia ^b   Taoukis, Petros ^a   Soukoulis, Christos ^c  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

^c LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^d UNIVERSITÉ DE LORRAINE   (France)

Author keywords

Flavour profile; Functional dairy products; Grape; Polyphenols; Rheology; Sensory quality; Texture

Indexed keywords

RHEOLOGY; TEXTURES;

GRAPE; NUTRITIONAL VALUE; PHENOLIC COMPOUNDS; POLYPHENOLS; SENSORY CHARACTERISTICS; SENSORY PROFILING; SENSORY QUALITIES; THERMO-MECHANICAL ANALYSIS;

SUGAR (SUCROSE);

EID: 85061005480     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-019-2237-3     Document Type: Article

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