Carbohydrate-based fat replacers in the modification of the rheological, textural and sensory quality of yoghurt : comparative study of the utilisation of barley beta-glucan, guar gum and inulin
- Author
- BRENNAN, Charles S1 2 ; TUDORICA, Carmen M2
[1] Massey University, Institute of Food Nutrition and Human Health, Palmerston North, New Zealand
[2] Plymouth University, School of Biological Sciences, Plymouth, United Kingdom - Source
International journal of food science & technology. 2008, Vol 43, Num 5, pp 824-833, 10 p ; ref : 1/4 p
- CODEN
- IJFTEZ
- ISSN
- 0950-5423
- Scientific domain
- Food science technology
- Publisher
- Blackwell Science, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Casein dietary fibre functional food glucagel
- Keyword (fr)
- Aliment fonctionnel Caséine Glucane Glucide Gomme Guar Inuline Modification Orge Qualité Succédané corps gras Texture Yaourt Céréale Polyoside Produit laitier Protéine lait Prébiotique
- Keyword (en)
- Health food Casein Glucan Carbohydrate Guar gum Inulin Modification Barley Quality Fat substitute Texture Yogurt Cereal Polysaccharide Dairy product Milk protein Prebiotic
- Keyword (es)
- Alimentos sanos Caseina Glucano Glúcido Goma Guar Inulina Modificación Cebada Calidad Sucedáneo de grasa Textura Yogur Cereal Poliósido Producto lácteo Proteína leche Prebiótic
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20254198
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2007.01522.x 
https://dx.doi.org/10.1111/j.1365-2621.2007.01522.x
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