Development of functional ice cream with egg white hydrolysates

Application and functions of fat replacers in low-fat ice cream: A review

(2019) Mehdi Akbari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Epidemiology of Cow’s Milk Allergy

(2019) Julie D. Flom et al.   Nutrients

Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties

(2019) Leonardo Augusto Gremski et al.   FOOD CHEMISTRY

Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream

(2019) Hossein Mehditabar et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream

(2018) Małgorzata Góral et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

(2017) Valerie Lechevalier et al.   JOURNAL OF FOOD ENGINEERING

Satiety and memory enhancing effects of a high-protein meal depend on the source of protein

(2017) Kristy Du et al.   NUTRITIONAL NEUROSCIENCE

Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration

(2016) Jelena Jovanovic et al.   Hemijska Industrija

Egg white hydrolysates with in vitro biological multiactivities to control complications associated with the metabolic syndrome

(2015) Marta Garcés-Rimón et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Functional foods as potential therapeutic options for metabolic syndrome

(2015) L. Brown et al.   Obesity Reviews

Study of the perception of consumers in relation to different ice cream concepts

(2014) Vanelle Maria da Silva et al.   FOOD QUALITY AND PREFERENCE

Protein hydrolysis using proteases: An important tool for food biotechnology

(2013) Olga Luisa Tavano   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Food-derived bioactive peptides – a new paradigm

(2013) Paul J. Moughan et al.   NUTRITION RESEARCH REVIEWS

Effects of a novel stabilizer blend and presence of κ-carrageenan on some properties of vanilla ice cream during storage

(2013) Maryam BahramParvar et al.   Food Bioscience

Angiotensin-I Converting Enzyme Inhibitory and Antioxidant Activities of Egg Protein Hydrolysates Produced with Gastrointestinal and Nongastrointestinal Enzymes

(2011) Sun-Jong You et al.   JOURNAL OF FOOD SCIENCE

Medicinal and biological potential of pumpkin: an updated review

(2010) Mukesh Yadav et al.   NUTRITION RESEARCH REVIEWS

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

(2009) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

The functional, rheological and sensory characteristics of ice creams with various fat replacers

(2009) OYA BERKAY KARACA et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of natural honey consumption in diabetic patients: an 8-week randomized clinical trial

(2009) Mohsen Bahrami et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena

(2008) Christos Soukoulis et al.   FOOD CHEMISTRY

Effect of trehalose on the glass transition and ice crystal growth in ice cream

(2008) Anthony P. Whelan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

(2008) Anthony P. Whelan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY