Rheological, Physico-chemical and Sensorial Properties of Ice Cream Made with Powdered Form with Low Energetic Value and High Content of Prebiotic Fibers

Journal of Culinary Science and Technology

Volumn 19, Issue 4, 2021, Pages 331-351

  Campidelli, Marina Leopoldina Lamounier ^a   Salgado, Jocelem Mastrodi ^b   Carneiro, João De Deus Souza ^a   De Abreu, Luiz Ronaldo ^a   Giarola, Tales Márcio De Oliveira ^a   Nunes Carvalho, Elisângela Elena ^a   Vilas Boas, Eduardo Valério De Barros ^a   De Brito, Aila Riany ^c   Franco, Marcelo ^d  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

^c State University of Southwest Bahia   (Brazil)

^d DEPARTAMENTO DE CIÊNCIAS BIOLÓGICAS   (Brazil)

Author keywords

Brazilian Cerrado; Fiber enriched foods; food analysis; food composition; Hancornia speciosa; high performance liquid chromatography

Indexed keywords

DAIRIES; NUTRITION; SUGAR INDUSTRY; SUGAR MANUFACTURE;

FRUCTO-OLIGOSACCHARIDES; MICROBIOLOGICAL CHARACTERISTICS; MICROSCOPIC CHARACTERISTICS; NUTRITIONAL COMPOSITIONS; PHYSICOCHEMICAL CHARACTERISTICS; POWDER PREPARATION; RHEOLOGICAL CHARACTERISTICS; SENSORIAL PROPERTIES;

ICE;

EID: 85086038737     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428052.2020.1768995     Document Type: Article

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