Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties

Interaction of Bioactive Mono-Terpenes with Egg Yolk on Ice Cream Physicochemical Properties

Using natural multi-function phytochemicals could be one of the best solutions for clean-label production. In this study, dairy ice creams were prepared containing 14% egg yolk and 0.1% of thymol (THY), trans-cinnamaldehyde (TC), menthol (MEN), or vanillin (VAN). Then, the physical, chemical, and st...

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Bibliographic Details
Main Authors: Mostafa Gouda, Long Sheng, Rana Muhammad Aadil, Yuanyuan Liu, Meihu Ma, Xiaoli Li, Yong He, Paulo E. S. Munekata, José M. Lorenzo
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
bioactive molecules
egg yolk
ice cream structure
multivariate analysis models
trans-cinnamaldehyde
thymol
Online Access:https://www.mdpi.com/2304-8158/10/8/1686

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