Effect of different galactomannans on the characteristics and sensory evaluation of high-fiber and low-fat ice cream

Effect of different galactomannans on the characteristics and sensory evaluation of high-fiber and low-fat ice cream

碩士 === 國立臺灣海洋大學 === 食品科學系 === 99

Bibliographic Details
Main Author:	方傑
Other Authors:	Min-Lang Tsai
Format:	Others
Language:	zh-TW
Published:	2011
Online Access:	http://ndltd.ncl.edu.tw/handle/66898100498930124757

Similar Items

Evaluation of physicochemical, textural and sensorial characteristics of low-fat or low-sugar synbiotic ice-cream
by: M Hashemi, et al.
Published: (2015-08-01)

Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.
by: Alejandro Chacón-Villalobos, et al.
Published: (2015-12-01)

A novel process to improve the characteristics of low‐fat ice cream using date fiber powder
by: Ali I. A. Mansour, et al.
Published: (2021-06-01)

Sensory evaluation of ice cream with hydrosoluble soy extract
by: Bueno, M.M.,, et al.
Published: (2017-11-01)

Orange fiber as a novel fat replacer in lemon ice cream
by: Tainara de Moraes Crizel, et al.
Published: (2014-06-01)

The Effect of Trehalose on Dispersion of Ice Crystals and Consistency of Low-Fat Ice Cream
by: Landikhovskaya Anna V., et al.
Published: (2020-10-01)

A study of ice cream high in fat content
by: Brockschmidt, John Harold
Published: (1933)

Sensory Characteristics of Dairy By-Products as Potential Milk Replacers in Ice Cream
by: Roberta Barbosa de Meneses, et al.
Published: (2021-02-01)

Effect of Aloe vera gel on chemical, sensorial and viability of probiotic bacteria Lactobacillus plantarum in low fat ice cream
by: S. Rouhzadeh, et al.
Published: (2020-08-01)

Optimal formulation for yogurt added low fat ice cream making
by: Ching-Hsiang Hou, et al.
Published: (2008)

Development of low fat imitation ice cream made from taro
by: Chih-Wen Chuang, et al.
Published: (2001)

Effect of different sweetener blends and fat types on ice cream properties
by: Elieste da Silva Junior, et al.
Published: (2011-03-01)

Effect of Electron Beam Irradiation on Physicochemical and Sensory characteristics of Traditional Ice cream
by: F Hoseinpour Ganjaroudy, et al.
Published: (2016-03-01)

Rheological Evaluation of the Structure of Ice Cream Mixes Varying Fat Base
by: Su Fernando, et al.
Published: (2012-12-01)

Development of ice cream based sugar cane juice and sensory evaluation with children
by: Vanessa Pedro da Silva, et al.
Published: (2014-02-01)

Determining the effect of casein on the quality indicators of ice cream with different fat content
by: Galyna Polishchuk, et al.
Published: (2020-08-01)

Optimization of low fat ice cream formulation using microbial transglutaminase and protein based fat replacers
by: Samaneh Faraji Kafshgari, et al.
Published: (2014-10-01)

Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams
by: M Hashemi, et al.
Published: (2013-11-01)

Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics
by: Luis A. Espinoza, et al.
Published: (2020-01-01)

Avocado (Persea americana) oil as fat replacement in ice cream
by: Nosisa Amanda Dlamini, et al.
Published: (2018)

Inulin as a fat replacer in pea protein vegan ice cream and its influence on textural properties and sensory attributes
by: Jugbarde, M.A, et al.
Published: (2022)

Avaliação sensorial de sorvetes à base de xilitol Sensory evaluation of ice creams prepared with xylitol
by: Maria Cristina Antun Maia, et al.
Published: (2008-03-01)

Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum
by: Sharmineh Sharafi, et al.
Published: (2019-01-01)

Evaluation of the texture and the freezing and melting properties for vanilla ice cream of varied fat content
by: Aime, David B.
Published: (2007)

Evaluation of the texture and the freezing and melting properties for vanilla ice cream of varied fat content
by: Aime, David B.
Published: (2007)

Evaluation of the texture and the freezing and melting properties for vanilla ice cream of varied fat content
by: Aime, David B.
Published: (2007)

Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream
by: Sheila de Andrade, et al.
Published: (2014-08-01)

Plastic cream as an ingredient of ice cream
by: Foskett, Clifford Robert
Published: (1933)

Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics
by: Sarmad Ghazi Al-Shawi, et al.
Published: (2020-09-01)

Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer
by: Citravia Agustin, et al.
Published: (2021-03-01)

Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber
by: Magdalena Kowalczyk, et al.
Published: (2021-03-01)

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage
by: Marek Aljewicz, et al.
Published: (2020-06-01)

Evaluation of emulsifying properties of milk fat globule membrane and its application to ice cream manufacture
by: Ssu-Ching Chang, et al.
Published: (2018)

Homogenized cream as an ingredient in ice cream mix
by: Savaria, Thomas J.
Published: (1937)

Effects of Green Banana Flour on the Physical, Chemical and Sensory Properties of Ice Cream
by: Filiz Yangılar
Published: (2015-01-01)

THE INFLUENCE OF INULIN AND PSYLLIUM ADDITION TO ICE-CREAM AND ITS EFFECTS ON THE SENSORIAL PROPERTIES
by: Ana LEAHU, et al.
Published: (2018-12-01)

Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
by: Irma Aranda-Gonzalez, et al.
Published: (2016-04-01)

Probiotic viability and sensory properties of ice-cream supplemented with encapsulated Lactobacillus bulgaricus
by: Mohd. Noor, Nurzyyati
Published: (2013)

Sensory Analysis of Vanilla-flavored Ice Creams Prepared with New Artificial Sweeteners
by: Yi-Shan Shu, et al.
Published: (2010)

Effects of Tremella fuciformis as a natural stabilizer for ice cream of physical-chemical and sensory evaluation properties
by: HUNG, YU-TZU, et al.
Published: (2018)