Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

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Martins, Carolina P. C, Ferreira, Marcus Vinicius S, Esmerino, Erick A, Moraes, Jeremias, Pimentel, Tatiana C, Rocha, Ramon S, Freitas, Monica Q, Santos, Jânio S, Ranadheera, Chaminda ORCID: 0000-0002-1367-7999, Rosa, Lana S, Teodoro, Anderson J, Mathias, Simone P, Silva, Márcia C, Raices, Renata S. L, Couto, Silvia R. M, Granato, Daniel and Cruz, Adriano Gomes da (2018) Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures. Food Chemistry, 255. pp. 58-66. ISSN 0308-8146

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/38018
DOI 10.1016/j.foodchem.2018.02.044
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords watermelon; juice; ice pop; icy pole; temperature; physicochemical; phenolic; lycopene; citrulline; antioxidant
Citations in Scopus 24 - View on Scopus
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