Passion fruit-flavored ice cream processed with water-soluble extract of rice by-product: What is the impact of the addition of different prebiotic components?

LWT

Volumn 128, Issue , 2020, Pages

  da Silva, Jiuliane Martins ^a   Klososki, Suellen Jensen ^b   Silva, Ramon ^c,d   Raices, Renata Santana Lorenzo ^c   Silva, Marcia Cristina ^c   Freitas, Mônica Queiroz ^d   Barão, Carlos Eduardo ^b   Pimentel, Tatiana Colombo ^a,b  

^a STATE UNIVERSITY OF MARINGÁ   (Brazil)

^b INSTITUTO FEDERAL DO PARANÁ   (Brazil)

^c Instituto Federal de Educacao   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

Author keywords

Ice creams; Inulin type fructans; Oryza sativa; Passiflora edulis; Polydextrose

Indexed keywords

ANTIOXIDANTS; DAIRIES; EXTRACTION; METAL MELTING; POLYSACCHARIDES; SATURATED FATTY ACIDS; TEXTURES; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

ACE-INHIBITORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; FATTY ACID PROFILES; FUNCTIONAL CHARACTERISTICS; INHIBITORY ACTIVITY; TECHNOLOGICAL PARAMETERS; TEXTURE PARAMETERS;

ICE;

EID: 85084181150     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2020.109472     Document Type: Article

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