Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics

International Journal of Food Properties

Volumn 23, Issue 1, 2020, Pages 2271-2294

  Espinoza, Luis A ^a,b   Purriños, Laura ^c,d   Centeno, Juan A ^b   Carballo, Javier ^b  

^a Universidad Nacional de Frontera   (Peru)

^b UNIVERSITY OF VIGO   (Spain)

^c CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^d Departamento de Cromatografía   (Spain)

Author keywords

chestnuts; fatty acid profile; healthier formulations; Ice cream; microbial quality; sensory characteristics; volatile profile

Indexed keywords

FRUITS; OLIVE OIL; SUGAR (SUCROSE); VOLATILE FATTY ACIDS;

CARBOXY METHYLCELLULOSE; FATTY ACID PROFILES; MICROBIOLOGICAL CHARACTERISTICS; PHYSICOCHEMICAL PARAMETERS; SENSORY ATTRIBUTES; SENSORY PROPERTIES; STEVIOL GLYCOSIDES; VOLATILE PROFILE;

DAIRIES;

EID: 85098653964     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2020.1856135     Document Type: Article

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