| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277244 | Journal of Food Engineering | 2015 | 9 Pages |
Abstract
Based on the performed experiments, it was found that the addition of the new “poligeenan” to sorbets had a stronger inhibiting effect on the recrystallization process than the addition of κ-carrageenan. After one month of storage of sorbet with added κ-carrageenan, the diameter of ice crystals was 25.04 μm, while in sorbet with the new “poligeenan” added it was less than 12 μm.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Anna KamiÅska-Dwórznicka, Magdalena Matusiak, Katarzyna Samborska, Dorota Witrowa-Rajchert, Ewa Gondek, Ewa Jakubczyk, Andrzej Antczak,