New approach for yoghurt and ice cream production: High-intensity ultrasound

Trends in Food Science and Technology

Volumn 86, Issue , 2019, Pages 392-398

  Akdeniz, Vildan ^a   Akalın, A Sibel ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Freezing; High intensity ultrasound; Homogenization; Ice cream; Viscosity; Yoghurt

Indexed keywords

ACCIDENT PREVENTION; EMULSIFICATION; ENERGY CONSERVATION; FOOD PROCESSING; FOOD SAFETY; FREEZING; HOMOGENIZATION METHOD; PROBIOTICS; PROCESSING; ULTRASONICS; VISCOSITY;

ALTERNATIVE TECHNOLOGIES; COAGULATION PROPERTIES; EFFECTIVENESS AND EFFICIENCIES; HIGH INTENSITY ULTRASOUNDS; HIGH TEMPERATURE AND PRESSURE; ICE CREAMS; WATER HOLDING CAPACITY; YOGHURT;

ICE;

EID: 85062245191     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.02.046     Document Type: Review

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