Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile

Considering the need for functional foods and the use of by-products of the food industry, a potentially functional ice cream was developed, using soy extract, soy kefir and dehydrated jaboticaba peel. Five ice creams were produced using soy kefir (K) and soy extract (S): (1) GS—100% S; (2) GK1-75%...

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Detalles Bibliográficos
Autores principales: Mendonça, Giovana M. N., Oliveira, Estela M. D., Rios, Alessandro O., Pagno, Carlos H., Cavallini, Daniela C. U.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562227/
https://www.ncbi.nlm.nih.gov/pubmed/36230223
http://dx.doi.org/10.3390/foods11193148

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562227/
https://www.ncbi.nlm.nih.gov/pubmed/36230223
http://dx.doi.org/10.3390/foods11193148

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