Quality specification of ice creams produced with different homofermentative lactic acid bacteria
This study investigated the changes in the physicochemical, microbiological, textural, and
nutritional values of ice cream produced by various methods with the addition of different …
nutritional values of ice cream produced by various methods with the addition of different …
Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference
M Long, Y Wei, S Tao, Y Wu, JY Wang… - Food Science and …, 2024 - journals.sagepub.com
Sugar-free food has been gaining popularity because of low-calorie content. But sugar
replacement by high-intensity sweeteners can negatively affect sensory. In this study, the …
replacement by high-intensity sweeteners can negatively affect sensory. In this study, the …
Stevia ile Tatlandırılmış Meyveli Dondurmanın Kalitesi
Fİ Maden, S Özdemir - Avrupa Bilim ve Teknoloji Dergisi, 2024 - dergipark.org.tr
Öz Bu çalışmada dondurma örneklerine sükroz yerine stevia ilavesi yapılarak şeker
hastalarının tüketebileceği ayrıca diğer tüketicilerinde damak zevklerine hitap edebilecek …
hastalarının tüketebileceği ayrıca diğer tüketicilerinde damak zevklerine hitap edebilecek …
Determination of some quality properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.)
F Öztürk-Yalçın, B Ürkek, M Şengül - 2024 - researchsquare.com
Kefir is a healthy fermented dairy product, while ice cream is one of the most consumed
dairy products. In this study, the mint flavor was added in different proportions (0 (KI) …
dairy products. In this study, the mint flavor was added in different proportions (0 (KI) …
[PDF][PDF] Enrichment of phytochemicals in dairy products: A
KB Kubade, BD Patil, AT Lokhande, DK Kamble… - biochemjournal.com
Dairy enrichment will effectively reduce or prevent diseases associated with nutritional
deficiencies because of the high rate of usage of these products. Natural antioxidants are …
deficiencies because of the high rate of usage of these products. Natural antioxidants are …
ОСОБЕННОСТИ ФОРМИРОВАНИЯ СТРУКТУРЫ ВО ФРУКТОВЫХ ЛЬДАХ
ПБ СИТНИКОВА - elibrary.ru
В статье представлены исследования дисперсности кристаллов льда во фруктовых
льдах с различными стабилизаторами структуры: желатином, цитрусовыми волокнами …
льдах с различными стабилизаторами структуры: желатином, цитрусовыми волокнами …