Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties

Using natural multi-function phytochemicals could be one of the best solutions for clean-label production. In this study, dairy ice creams were prepared containing 14% egg yolk and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), or vanillin (VAN). Then, the physical, chemical, and st...

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Detalles Bibliográficos
Autores principales: Gouda, Mostafa, Sheng, Long, Aadil, Rana Muhammad, Liu, Yuanyuan, Ma, Meihu, Li, Xiaoli, He, Yong, Munekata, Paulo E. S., Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394736/
https://www.ncbi.nlm.nih.gov/pubmed/34441464
http://dx.doi.org/10.3390/foods10081686

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8394736/
https://www.ncbi.nlm.nih.gov/pubmed/34441464
http://dx.doi.org/10.3390/foods10081686

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