ShareCarbohydrates as fat replacers in ice cream.
Type of article: Article
Summary
Assessment of the physico-chemical properties of C-Pur 01906 maltodextrin and description of some methods of preparation. Effects of the use of this maltodextrine on viscosity, organoleptical properties and reduction of lipid content in ice cream.
Details
- Original title: Carbohydrates as fat replacers in ice cream.
- Record ID : 1995-0351
- Languages: English
- Source: Eur. Dairy Mag. - n. 1
- Publication date: 1994
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Viscosity; Glucide; Lipid; Organoleptic property; Ice cream
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Carbohydrates as fat replacers in ice cream.
- Author(s) : VOM DORP M.
- Date : 1993/10
- Languages : English
- Source: Frozen chill. Foods - vol. 47 - n. 10
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Effects of replacing fat in ice cream with fat ...
- Author(s) : KAILASAPATHY K., SONGVANICH W.
- Date : 1998/04
- Languages : English
- Source: Food Aust. - vol. 50 - n. 4
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Sensory profiling of vanilla ice cream: flavour...
- Author(s) : KING B. M.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 5
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Use of pork fat in ice cream.
- Author(s) : OTERO M., RODRIGUEZ T., CAMEJO J.
- Date : 1995
- Languages : Spanish
- Source: Acta Alimentaria - vol. 32 - n. 260
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Effect of sugar and fat on the acceptability of...
- Author(s) : GUINARD J. X., ZOUMAS-MORSE C., MORI L., PANYAM D., KILARA A.
- Date : 1996/11
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 79 - n. 11
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