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ARSLAN A, SAGDIC O, KARASU S, TEKIN-CAKMAK ZH. The effect of the use of salep powder obtained from different wild orchid species in Turkey on the rheological, thermal, and sensory properties of ice cream. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.103822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Aysen ARSLAN
- Istinye University, Turkey; Yıldız Technical University, Turkey
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2
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Lomolino G, De Iseppi A, Bravo S, Vegro M, Marangon M, Crapisi A, Curioni A. Effect of vacuum application on the physical, rheological and sensory characteristics of an artisanal ice cream. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Giovanna Lomolino
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Alberto De Iseppi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Stefano Bravo
- Bravo S.p.A., Via della Tecnica 5, 36075 Montecchio Maggiore Vicenza Italy
| | - Mara Vegro
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Matteo Marangon
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Antonella Crapisi
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
| | - Andrea Curioni
- Department of Agronomy, Food, Natural Resources, Animals, and Environment (DAFNAE) University of Padua, Viale dell'Università 16, 35020 Legnaro Padova Italy
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Mohammed NK, Badrul Khair MF, Ahmad NH, Meor Hussin AS. Ice cream as functional food: A review of health‐promoting ingredients in the frozen dairy products. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Nurul Hawa Ahmad
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
| | - Anis Shobirin Meor Hussin
- Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Selangor Malaysia
- Halal Products Research Institute Universiti Putra Malaysia Serdang Malaysia
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McDowell TK, Lowe J, McSweeney MB. Acceptability of thickened and protein enhanced ice cream for use in long term care facilities. J Texture Stud 2022; 53:647-653. [DOI: 10.1111/jtxs.12712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/19/2022] [Accepted: 07/20/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Taylor K. McDowell
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Judith Lowe
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University Wolfville Nova Scotia Canada
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CARVALHO CCD, BODINI RB, SOBRAL PJDA, OLIVEIRA ALD. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.79721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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CAMELO-SILVA C, BARROS ELDS, VERRUCK S, MARAN BM, CANELLA MHM, ESMERINO EA, SILVA R, PRUDENCIO ES. How ice cream manufactured with concentrated milk serves as a protective probiotic carrier? An in vitro gastrointestinal assay. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.28621] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | | | | | | | | | - Erick Almeida ESMERINO
- Instituto Federal do Rio de Janeiro, Brasil; Universidade Federal Rural do Rio de Janeiro, Brasil
| | - Ramon SILVA
- Universidade Federal Rural do Rio de Janeiro, Brasil
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BARROS ELDS, SILVA CC, CANELLA MHM, VERRUCK S, PRESTES AA, VARGAS MO, MARAN BM, ESMERINO EA, SILVA R, BALTHAZAR CF, CALADO VMDA, PRUDENCIO ES. Effect of replacement of milk by block freeze concentrated whey in physicochemical and rheological properties of ice cream. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
| | | | | | | | | | | | | | | | - Ramon SILVA
- Universidade Federal Rural de Rio do Janeiro, Brasil
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Pimentel TC, de Oliveira LIG, de Souza RC, Magnani M. Probiotic ice cream: A literature overview of the technological and sensory aspects and health properties. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12821] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Tatiana Colombo Pimentel
- Federal Institute of Paraná Campus Paranavaí Paranavaí PR 87736‐536Brazil
- State University of Maringá Food Engineering Post‐Graduation Maringá PR 87020‐900Brazil
| | | | | | - Marciane Magnani
- Department of Food Engineering University of Paraíba João Pessoa PB 58051‐900 Brazil
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Guler‐Akin MB, Avkan F, Akin MS. A novel functional reduced fat ice cream produced with pea protein isolate instead of milk powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15901] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mutlu B. Guler‐Akin
- Department of Food Engineering Harran University Engineering Faculty Şanlıurfa Turkey
| | - Firdevs Avkan
- Department of Food Engineering Gaziantep University Engineering Faculty Şanlıurfa Turkey
| | - Musa S. Akin
- Department of Food Engineering Harran University Engineering Faculty Şanlıurfa Turkey
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