EFFECT OF MICROBIAL TRANSGLUTAMINASE ON PHYSICAL, RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF LIGHT ICE CREAM

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

JOUYANDEH H.; DANESH E.; GOUDARZI M.

Educational Videos and Scientific Workshops

Scientific Information Database

ISSN: 2588-4824

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:4 (43) Page(s): 469-479

Download Full-Text

Persian Verion

View:

960

Download:

496

Cites:

Information Journal Paper

Title

EFFECT OF MICROBIAL TRANSGLUTAMINASE ON PHYSICAL, RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF LIGHT ICE CREAM

Author(s)

JOUYANDEH H. | DANESH E. | GOUDARZI M. | Issue Writer Certificate

Keywords

LIGHT ICE CREAMQ1

MICROBIAL TRANSGLUTAMINASEQ1

FLOW BEHAVIORQ2

HARDNESSQ2

OVERRUNQ1

MELTING RESISTANCEQ2

Abstract

Introduction: Health-conscious consumers are interested in eating dairy products including ice cream with less fat. As a consequence, the dairy industry has developed a variety of reduced-fat ice cream products. However, quality aspects of many of these products do not meet consumer expectations for ice cream flavor, texture, and appearance. The formation of the ice cream structure is hindered when the fat content is reduced and attributes related to quality, such as viscosity, ice crystallization, HARDNESS, melting rate and flavor, are affected. …

Cites

No record.

References

No record.

Cite

APA: Copy

JOUYANDEH, H., DANESH, E., & GOUDARZI, M.. (2017). EFFECT OF MICROBIAL TRANSGLUTAMINASE ON PHYSICAL, RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF LIGHT ICE CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(4 (43)), 469-479. SID. https://sid.ir/paper/143582/en

Vancouver: Copy

JOUYANDEH H., DANESH E., GOUDARZI M.. EFFECT OF MICROBIAL TRANSGLUTAMINASE ON PHYSICAL, RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF LIGHT ICE CREAM. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(4 (43)):469-479. Available from: https://sid.ir/paper/143582/en

IEEE: Copy

H. JOUYANDEH, E. DANESH, and M. GOUDARZI, “EFFECT OF MICROBIAL TRANSGLUTAMINASE ON PHYSICAL, RHEOLOGICAL, TEXTURAL AND SENSORY PROPERTIES OF LIGHT ICE CREAM,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 4 (43), pp. 469–479, 2017, [Online]. Available: https://sid.ir/paper/143582/en

Related Journal Papers

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops

Download

Move to top

وبگردی