175 related articles for article (PubMed ID: 35734113)
1. Effect of coconut milk, tender coconut and coconut sugar on the physico-chemical and sensory attributes in ice cream.
Beegum PPS; Nair JP; Manikantan MR; Pandiselvam R; Shill S; Neenu S; Hebbar KB
J Food Sci Technol; 2022 Jul; 59(7):2605-2616. PubMed ID: 35734113
[TBL] [Abstract][Full Text] [Related]
2. Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes.
Perera KDSS; Perera ODAN
Int J Food Sci; 2021; 2021():6661193. PubMed ID: 34307646
[TBL] [Abstract][Full Text] [Related]
3. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.
Corradini SA; Madrona GS; Visentainer JV; Bonafe EG; Carvalho CB; Roche PM; Prado IN
J Dairy Sci; 2014 Nov; 97(11):6745-53. PubMed ID: 25218746
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical and sensory properties of ice-cream formulated with virgin coconut oil.
Choo SY; Leong SK; Henna Lu FS
Food Sci Technol Int; 2010 Dec; 16(6):531-41. PubMed ID: 21339169
[TBL] [Abstract][Full Text] [Related]
5. Effect of dairy by-products as milk replacers on quality attributes of ice cream.
Meneses RB; Silva MS; Monteiro MLG; Rocha-Leão MHM; Conte-Junior CA
J Dairy Sci; 2020 Nov; 103(11):10022-10035. PubMed ID: 32896416
[TBL] [Abstract][Full Text] [Related]
6. The effect of date versus sugar on sensory, physicochemical, and antioxidant properties of ice cream.
Gheisari HR; Heydari S; Basiri S
Iran J Vet Res; 2020; 21(1):9-14. PubMed ID: 32368219
[TBL] [Abstract][Full Text] [Related]
7. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan.
Abdel-Haleem AM; Awad RA
J Food Sci Technol; 2015 Oct; 52(10):6425-34. PubMed ID: 26396387
[TBL] [Abstract][Full Text] [Related]
8. Quality Characteristics of Rice-Based Ice Creams with Different Amylose Contents.
Seong GU; Kim JY; Kim JS; Jeong SU; Cho JH; Lee JY; Lee SB; Kabange NR; Park DS; Moon KD; Kang JW
Foods; 2023 Apr; 12(7):. PubMed ID: 37048338
[TBL] [Abstract][Full Text] [Related]
9. Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.
van der Hee RM; Miret S; Slettenaar M; Duchateau GS; Rietveld AG; Wilkinson JE; Quail PJ; Berry MJ; Dainty JR; Teucher B; Fairweather-Tait SJ
J Am Diet Assoc; 2009 May; 109(5):830-5. PubMed ID: 19394469
[TBL] [Abstract][Full Text] [Related]
10. Effects of Soybean Oil Body as a Milk Fat Substitute on Ice Cream: Physicochemical, Sensory and Digestive Properties.
Wang W; Wang M; Xu C; Liu Z; Gu L; Ma J; Jiang L; Jiang Z; Hou J
Foods; 2022 May; 11(10):. PubMed ID: 35627074
[TBL] [Abstract][Full Text] [Related]
11. Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk.
Atallah AA; Morsy OM; Abbas W; Khater EG
Foods; 2022 Feb; 11(3):. PubMed ID: 35159640
[TBL] [Abstract][Full Text] [Related]
12. Nutritional Quality and Acceptability of Brown Rice Ice Cream Sandwich.
Abilgos-Ramos R; Labargan ES; Ballesteros J; Morales A; Manaois R
J Nutr Sci Vitaminol (Tokyo); 2019; 65(Supplement):S158-S162. PubMed ID: 31619619
[TBL] [Abstract][Full Text] [Related]
13. Effects of structural attributes on the rheological properties of ice cream and melted ice cream.
Freire DO; Wu B; Hartel RW
J Food Sci; 2020 Nov; 85(11):3885-3898. PubMed ID: 33063351
[TBL] [Abstract][Full Text] [Related]
14. The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream.
Kowalczyk M; Znamirowska A; Pawlos M; Buniowska M
Animals (Basel); 2021 Dec; 12(1):. PubMed ID: 35011176
[TBL] [Abstract][Full Text] [Related]
15. Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream.
Prindiville EA; Marshall RT; Heymann H
J Dairy Sci; 2000 Oct; 83(10):2216-23. PubMed ID: 11049061
[TBL] [Abstract][Full Text] [Related]
16. The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream.
Kasapoglu MZ; Sagdic O; Avci E; Tekin-Cakmak ZH; Karasu S; Turker RS
Foods; 2023 Feb; 12(3):. PubMed ID: 36766178
[TBL] [Abstract][Full Text] [Related]
17. Properties of frozen dairy desserts processed by microfluidization of their mixes.
Olson DW; White CH; Watson CE
J Dairy Sci; 2003 Apr; 86(4):1157-62. PubMed ID: 12741539
[TBL] [Abstract][Full Text] [Related]
18. Enhancing the functional properties and nutritional quality of ice cream with processed amla (Indian gooseberry).
Goraya RK; Bajwa U
J Food Sci Technol; 2015 Dec; 52(12):7861-71. PubMed ID: 26604358
[TBL] [Abstract][Full Text] [Related]
19. Evaluating sago as a functional ingredient in dietetic mango ice cream.
Patel AS; Jana AH; Aparnathi KD; Pinto SV
J Food Sci Technol; 2010 Oct; 47(5):582-5. PubMed ID: 23572690
[TBL] [Abstract][Full Text] [Related]
20. Cassava derivatives in ice cream formulations: effects on physicochemical, physical and sensory properties.
de Souza Fernandes D; Leonel M; Del Bem MS; Mischan MM; Garcia ÉL; Dos Santos TPR
J Food Sci Technol; 2017 May; 54(6):1357-1367. PubMed ID: 28559594
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]