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Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream
The effects of low molecular-weight collagen peptides derived from porcine skin were investigated on the physicochemical and sensorial properties of chocolate ice cream. Collagen peptides less than 1 kDa in weight were obtained by sub-critical water hydrolysis at a temperature of 300℃ and a pressure...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2015
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682514/ https://www.ncbi.nlm.nih.gov/pubmed/26761823 http://dx.doi.org/10.5851/kosfa.2015.35.2.156 |