Fat Destabilization in Frozen Desserts Containing Low Dextrose Equivalent Corn Sweeteners
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چکیده
منابع مشابه
Fermented and Low-Lactose Nonfermented Synbiotic Drinking Desserts Containing Equal Mixture of Lactobacillus Rhamnosus GG and Lactobacillus Paracasei
Background and Objectives: Drinking dessert is a dairy product with high viscosity and great mouth-feel. Use of fresh lactic cheese whey in formulation of this beverage is one of the recent innovations in dessert production. Due to increasing demands for novel probiotic products, preparation of synbiotic drinking desserts with two various species of Lactobacillus can help to increase diversity ...
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The blood preservative introduced by Loutit and Mollison (1) consisting essentially of a sodium citrate-dextrose mixture of relatively low pH, has proved superior to previously employed preserving fluids. The original formula and many subsequent modifications have a rather high volume. This produces considerable dilution of the plasma proteins. The purpose of this study, begun in June 1944, was...
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متن کاملDietitian perceptions of low-calorie sweeteners.
BACKGROUND Lowering energy (calorie) intake is essential in managing a healthy weight. One method of doing this is substituting sugar with low/no-calorie sweeteners. The safety of sweeteners has been debated, but little is known about how they are perceived by professionals responsible for weight management advice. We sought to explore dietitian perceptions of sweeteners and to identify the pra...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1969
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(69)86836-0