Development of slow melting dietary fiber enriched ice cream formulation using bacterial cellulose and inulin

2021 ◽  
Author(s):  
Janifer Raj Xavier ◽  
Karna Venkata Ramana
Keyword(s):  
Bacterial Cellulose ◽  
Dietary Fiber ◽  
Ice Cream ◽  
Cream Formulation

scholarly journals Optimization of vanilla ice cream formulation by replacing white sesame flour with powder milk by response surface methodology

2021 ◽  
Vol 17 (108) ◽  
pp. 85-96
Author(s):  
Kimia Kargar ◽  
Mohammad Goli ◽  
◽  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Ice Cream ◽  
Cream Formulation ◽  
Powder Milk

The effect of ice cream formulation on palatability and rate of eating

Appetite ◽  
2012 ◽  
Vol 59 (2) ◽  
pp. 635
Author(s):  
S. Santos-murphy ◽  
P. Cox ◽  
S. Higgs
Keyword(s):  
Ice Cream ◽  
Cream Formulation

Optimising the ice cream formulation using basil seed gum (Ocimum basilicumL.) as a novel stabiliser to deliver improved processing quality

2012 ◽  
Vol 47 (12) ◽  
pp. 2655-2661 ◽  
Author(s):  
Maryam BahramParvar ◽  
Seyed M.A. Razavi ◽  
Mostafa Mazaheri Tehrani
Keyword(s):  
Ice Cream ◽  
Processing Quality ◽  
Cream Formulation ◽  
Basil Seed Gum ◽  
Seed Gum

Nano-bacterial cellulose/soy protein isolate complex gel as fat substitutes in ice cream model

2018 ◽  
Vol 198 ◽  
pp. 620-630 ◽  
Author(s):  
Yan Guo ◽  
Xianhao Zhang ◽  
Wenhui Hao ◽  
Yumei Xie ◽  
Lin Chen ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Ice Cream ◽  
Protein Isolate ◽  
Fat Substitutes

Using spray-dried microalgae in ice cream formulation as a natural colorant: Effect on physicochemical and functional properties

2020 ◽  
Vol 47 ◽  
pp. 101811 ◽  
Author(s):  
Yaşar Durmaz ◽  
Mahmut Kilicli ◽  
Omer Said Toker ◽  
Nevzat Konar ◽  
Ibrahim Palabiyik ◽  
...  
Keyword(s):  
Functional Properties ◽  
Ice Cream ◽  
Natural Colorant ◽  
Cream Formulation ◽  
Physicochemical And Functional Properties ◽  
Spray Dried

Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological and sensory properties

2021 ◽  
Author(s):  
Shiva Ghaedrahmati ◽  
Fakhri Shahidi ◽  
Sahar Roshanak ◽  
Marzieh Nassiri Mahallati
Keyword(s):  
Ice Cream ◽  
Sensory Properties ◽  
Low Calorie ◽  
Cream Formulation

scholarly journals Substitution of ingredients by green coconut (Cocos nucifera L) pulp in ice cream formulation

2011 ◽  
Vol 1 ◽  
pp. 1610-1617 ◽  
Author(s):  
Antonia M. Iguttia ◽  
Ana C.I. Pereira ◽  
Livia Fabiano ◽  
Regina A.F. Silva ◽  
Eliana P. Ribeiro
Keyword(s):  
Cocos Nucifera ◽  
Ice Cream ◽  
Cream Formulation ◽  
Cocos Nucifera L
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