Dairy desserts gel naturally

Suzanne Christiansen

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Dairy desserts gel naturally

机译：乳制甜点自然凝结

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Consumer demands and evolving taste trends mean that processors must be innovative when it comes to product composition. From turmeric to seaweed, natural products are continuing to make the area of dairy an exciting one to be in. But the demands from consumers require that products be natural and at the same time, taste delicious and have ingredients that normally may not be seen in desserts.

机译：消费者需求和不断变化的口味趋势意味着，加工商必须在产品成分方面进行创新。从姜黄到海藻，天然产品正在继续使乳制品领域成为一个令人兴奋的领域。但是，消费者的需求要求产品必须是天然的，同时要具有天然味道，并且味道鲜美，并具有通常不会出现的成分。甜点。

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《Dairy industries international》 |2017年第7期|28-2931|共3页
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Suzanne Christiansen;
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1. Textural properties of gelled dairy desserts containing κ-carrageenan and starch [J] . Dirk Verbeken, Olivier Thas, Koen Dewettinck Food Hydrocolloids . 2004,第5期

机译：含有κ-角叉菜胶和淀粉的胶凝乳制甜点的质地特性
2. Influence of sensory complexity on preferences for novel gourmet dairy desserts. Does Berlyne's theory apply to desserts? [J] . Food Quality and Preference . 2020,第期

机译：感官复杂性对新型美食乳制品甜点偏好的影响。 Berlyne的理论是否适用于甜点？
3. PEKMEZ-DAIRY DESSERTS FORTIFIED WITH SPRAY-DRIED DAIRY POWDERS: EFFECTS OF THE INTERACTION BETWEEN SKIM MILK POWDER, YOGHURT POWDER AND BUTTERMILK POWDER BY A MIXTURE DESIGN APPROACH [J] . DURMUS SERT, MUSTAFA T. YILMAZ, MUSTAFA KARAKAYA, Journal of texture studies . 2009,第5期

机译：用喷雾干燥的乳粉增强的PEKMEZ-乳制品甜点：混合设计方法对脱脂奶粉，酸奶粉和黄油粉之间的相互作用的影响
4. It's a maze: Effect of natural sweeteners on shelf stability of dairy dessert (Rasgulla) during refrigerated storage [C] . Annual International Meeting of The American Society of Agricultural and Biological Engineers . 2018

机译：这是一个迷宫：天然甜味剂对冷藏储存期间乳制品甜点（Rasgulla）的储备稳定性的影响
5. Sensory evaluation ratings of non-dairy milk substitutes in a cold chocolate dessert. [D] . To, Emily K. 2012

机译：冷巧克力甜点中非乳制品代用品的感官评估等级。
6. Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species [O] . Mohammad Nejatian, Nematollah Jonaidi-Jafari, Sepideh Abbaszadeh, 2019

机译：使用混合物设计方法预测三种伊朗黄芪种所渗出的含有黄tr胶的低热量乳制甜点的流变特性
7. Nutritional quality, child-oriented marketing and health/nutrition claims on sweet biscuit, breakfast cereal and dairy-based dessert packs in Argentina [O] . Lorena Allemandi, Luciana Castronuovo, Maria Victoria Tiscornia, 2020

机译：营养质量，面向儿童的营销和健康/营养索赔，甜饼干，早餐谷物和乳制品甜点包在阿根廷

Dairy desserts gel naturally

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