Effects of cholesterol extraction process and fat and whey protein additions on ice cream mixes

The aim of this work was to evaluate the cholesterol extraction process in ice cream mixes (ICMs) by using β-cyclodextrin (βCD) and to analyze the effect of this extraction on the ICM rheological, stability, and sensory characteristics. The effects of fat and whey protein (WP) additions on ICM stabi...

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Detalles Bibliográficos
Autores principales:	Hidalgo, María Eugenia, Bordino, Juliana, Acciarri, Giuliana, Fernández, Juan Manuel, Rozycki, Sergio, Risso, Patricia Hilda
Formato:	conferenceObject documento de conferencia acceptedVersion
Lenguaje:	Inglés
Publicado:	2022
Materias:	β-cyclodextrin cholesterol extraction ice cream mix stability rheological behavior
Acceso en línea:	http://hdl.handle.net/2133/23909 http://hdl.handle.net/2133/23909
Aporte de:	Repositorio Hipermedial de la Universidad Nacional de Rosario (UNR) de Universidad Nacional de Rosario

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