Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109602
Abstract: C-phycocyanin (C-PC) is a protein with bioactive properties, which is found mainly in cyanobacteria and that is used as a natural food dye. Even though it is extensively studied, few authors have reported C-PC's colour… read more here.
Keywords: antioxidant activity; ice creams; digestion; ice ... See more keywords
Organogels as novel ingredients for low saturated fat ice creams
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.07.034
Abstract: Abstract The aim of this work was to evaluate the use of sunflower oil organogels made with phytosterols and γ-oryzanol as milk cream substitutes in artisanal ice creams. Fat amount (4 and 8 g/100 g) and type… read more here.
Keywords: ice creams; saturated fat; low saturated; milk cream ... See more keywords
Antioxidant activities and glycemic indices of ice creams enriched with orange (Citrus sinensis) and shaddock (Citrus maxima) peels and effects on rat lipid profiles.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13813
Abstract: This study evaluated the effects of ice creams produced from blends of orange (Citrus sinensis) and shaddock (Citrus maxima) peels on the blood lipid profile, glycemic index, and antioxidant indices in the liver and heart… read more here.
Keywords: ice creams; orange citrus; shaddock; citrus sinensis ... See more keywords
Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases
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DOI: 10.3390/foods11030333
Abstract: Limosilactobacillus fermentum UCO-979C is a probiotic strain possessing anti-Helicobacter pylori and immunomodulatory activity. The aim of this work was to examine if this strain maintains its probiotic properties and its viability when added to dairy-based… read more here.
Keywords: fermentum uco; uco 979c; ice; ice creams ... See more keywords
Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures
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DOI: 10.3390/foods11244091
Abstract: Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice… read more here.
Keywords: goat; ice; ice creams; cheese whey ... See more keywords