Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 18, Issue 1, 2019, Pages 97-107

  Naeem, Mohamed Ahmed ^a   Hassan, Laila Khaled ^b   El Aziz, Mahmoud Abd ^b  

^a AIN SHAMS UNIVERSITY HOSPITAL   (Egypt)

^b NATIONAL RESEARCH CENTRE   (Egypt)

Author keywords

Antioxidant activity; Concentrated golden berry juice; Ice cream; Physical properties

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; CONCENTRATION (PROCESS); FRUIT JUICES; PHENOLS; PHYSICAL PROPERTIES; VITAMINS;

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPONENTS; CONCENTRATED GOLDEN BERRY JUICE; FAT DESTABILIZATION; FUNCTIONAL PROPERTIES; ICE CREAMS; TOTAL PHENOLIC COMPOUNDS; TOTAL SOLUBLE SOLIDS;

FRUITS;

ANTIOXIDANT; MINERAL;

ANALYSIS; CHEMISTRY; FOOD HANDLING; FORTIFIED FOOD; FRUIT; FRUIT AND VEGETABLE JUICE; ICE CREAM; PHYSALIS;

ANTIOXIDANTS; FOOD HANDLING; FOOD, FORTIFIED; FRUIT; FRUIT AND VEGETABLE JUICES; ICE CREAM; MINERALS; PHYSALIS;

EID: 85063751031     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2019.0613     Document Type: Article

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