Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein

The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity. Thus, this study aimed to evaluate the rheological and technological characterization...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2025) vom: 17. März, Seite 10820132251326695
1. Verfasser:	Teixeira, Nátali Silva (VerfasserIn)
Weitere Verfasser:	Hidalgo Chávez, Davy William, Sampaio Doria Chaves, Ana Carolina, Deliza, Rosires, Rosenthal, Amauri
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2025
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Alternative protein dairy-free hardness melting overrun rheology