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Impact of Taro Corms on Functional Low Fat Ice Cream Properties

Autor: Amal M. Ewis, M. M. Abo-Srea, Amal I. El Dardiry

Publikováno v: Journal of Food and Dairy Sciences. 9:399-402

The influence of adding Taro corms ( Colocasia esculenta L. ) on the physico-chemical, rheological, and organoleptic properties. Moreover, antioxidant compounds present in ice cream mixtures, and their resultant frozen products was studied. Taro corm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::36c9ad4a1660e24d653c2ae1744e07be
https://doi.org/10.21608/jfds.2018.36100

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Impact of Dietary Fibers and Starter Type on Kariesh Cheese Properties

Autor: Tahra M. A. A., W. S. Abu Elmagd, M. M. Abo-Srea

Publikováno v: Journal of Food and Dairy Sciences. 9:305-311

Kariesh cheese made by non-expolysaccharide producing bacteria (EPS-) as a control was compared with that made by exopolysaccharide producing bacteria (EPS+). Inulin (1, 2%) and modified starch (0.1, 0.3%) were added to evaluate the impact of adding

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::daf59102fd75c97bbe2be8037d8b88a4
https://doi.org/10.21608/jfds.2018.36020

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