相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Value addition to frozen yoghurt through the use of orange peel solids as flavour adjunct
Shaikh Adil et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2023)
Structural and functional differences between ice crystal-dominated and fat network-dominated ice cream
Xiangyu Liu et al.
FOOD HYDROCOLLOIDS (2023)
The Effects of Yoghurt Acid Whey Marination on Quality Parameters of Pork and Chicken Meat
Agori Karageorgou et al.
FOODS (2023)
Impact of high-pressure homogenisation of milk on physicochemical, microbiological, and textural characteristics of sheep milk yoghurt
Durmus Sert et al.
INTERNATIONAL DAIRY JOURNAL (2023)
Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production
Elif Sezer et al.
FERMENTATION-BASEL (2023)
Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation
Varvara Andreou et al.
SUSTAINABILITY (2022)
Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures
Arona Pires et al.
FOODS (2022)
Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey
Stavros Karastamatis et al.
FOODS (2022)
Effect of fat aggregate size and percentage on the melting properties of ice cream
Xiangyu Liu et al.
FOOD RESEARCH INTERNATIONAL (2022)
Production of glucose-galactose syrup and milk minerals from Greek yogurt acid whey
Mark J. Lindsay et al.
GREEN CHEMISTRY (2022)
Insights into the Microbiological and Physicochemical Properties of Bio-Frozen Yoghurt Made with Probiotic Strains in Combination with Jerusalem Artichoke Tubers Powder
Magdy Ramadan Shahein et al.
FERMENTATION-BASEL (2022)
Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin
Ekaterini Moschopoulou et al.
INTERNATIONAL DAIRY JOURNAL (2021)
Effect of polyphenol from apple peel extract on the survival of probiotics in yoghurt ice cream
Ishtiaque Ahmad et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Short communication: Composition of coproduct streams from dairy processing: Acid whey and milk permeate
Pedro Menchik et al.
JOURNAL OF DAIRY SCIENCE (2019)
Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits
Peter J. T. Dekker et al.
NUTRIENTS (2019)
Novel frozen yogurt production fortified with sea buckthorn berries and probiotics
Antonia Terpou et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown Behavior
Biqing Wu et al.
JOURNAL OF FOOD SCIENCE (2019)
Eliciting the Sensory Modalities of Fat Reformulated Yoghurt Ice Cream Using Oligosaccharides
Anna Kanta et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Feasibility of Spray Drying Concentrated Acid Whey After Nanofiltration
Jayani Chandrapala et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Effect of milk kind and storage on the biochemical, textural and biofunctional characteristics of set-type yoghurt
Ekaterini Moschopoulou et al.
INTERNATIONAL DAIRY JOURNAL (2018)
Enrichment of probiotic ice cream with different dietary fibers: Structural characteristics and culture viability
A. S. Akalin et al.
JOURNAL OF DAIRY SCIENCE (2018)
Effects of Emulsifier, Overrun and Dasher Speed on Ice Cream Microstructure and Melting Properties
Maya M. Warren et al.
JOURNAL OF FOOD SCIENCE (2018)
Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite
Joanna Stadnik et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Removal of lactic acid from acid whey using electrodialysis
George Q. Chen et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2016)
Caprine frozen yoghurt produced with fresh and spray dried jambolan fruit pulp (Eugenia jambolana Lam) and Bifidobacterium animalis subsp lactis BI-07
M. Bezerra et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Influences of lactose hydrolysis of milk and sugar reduction on some physical properties of ice cream
Soleiman Abbasi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Effects of guar gum and arabic gum on the physicochemical, sensory and flow behaviour characteristics of frozen yoghurt
Rahil Rezaei et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2011)
Scientific Opinion on lactose thresholds in lactose intolerance and galactosaemia
Carlo Agostoni et al.
EFSA JOURNAL (2010)
Impact of the acidification process, hydrocolloids and protein fortifiers on the physical and sensory properties of frozen yogurt
Christos Soukoulis et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2008)
Production of yogurt ice cream at different acidity
Ahmet Guner et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2007)
Effects of overrun on structural and physical characteristics of ice cream
RP Sofjan et al.
INTERNATIONAL DAIRY JOURNAL (2004)
Rheological quality and stability of yog-ice cream with added inulin
G El-Nagar et al.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2002)
Probiotic culture survival and implications in fermented frozen yogurt characteristics
RH Davidson et al.
JOURNAL OF DAIRY SCIENCE (2000)