مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Information Journal Paper

Title

FORMULATION OF DATES GEL AND CONDENSED WHEY AND ANALYSIS OF ITS SENSORY AND CHEMICAL PROPERTIES

Pages

  61-78

Abstract

 Introduction: Due to the lack of proper harvest, packaging, transport and storage, about 30% of country dates production cannot be directly absorbed into the consumer market and must be exchanged to valuable products in transformation industries. HYDROCOLLOIDs are used in fruit snack formulations to create novel texture, increase stability due to their water-holding capacity, improve texture and have an impact on flavor release and other structural and sensory properties in the respective products. …

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    • Cite

    APA: Copy

    FIUZY, B., KHAZAIY POOL, E., & MAZAHERI TEHRANI, M.. (2016). FORMULATION OF DATES GEL AND CONDENSED WHEY AND ANALYSIS OF ITS SENSORY AND CHEMICAL PROPERTIES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 12(1), 61-78. SID. https://sid.ir/paper/143640/en

    Vancouver: Copy

    FIUZY B., KHAZAIY POOL E., MAZAHERI TEHRANI M.. FORMULATION OF DATES GEL AND CONDENSED WHEY AND ANALYSIS OF ITS SENSORY AND CHEMICAL PROPERTIES. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2016;12(1):61-78. Available from: https://sid.ir/paper/143640/en

    IEEE: Copy

    B. FIUZY, E. KHAZAIY POOL, and M. MAZAHERI TEHRANI, “FORMULATION OF DATES GEL AND CONDENSED WHEY AND ANALYSIS OF ITS SENSORY AND CHEMICAL PROPERTIES,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 12, no. 1, pp. 61–78, 2016, [Online]. Available: https://sid.ir/paper/143640/en

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