Inulin as texture modifier in dairy products

Inulin as texture modifier in dairy products

In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products.

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Bibliographic Details
Main Authors: Meyer, Diederick M., Bayarri, Sara, Tárrega, Amparo, Costell Ibáñez, Elvira
Format: artículo biblioteca
Published: Elsevier BV 2011-12
Subjects:Inulin, Dairy, Texture, Rheology, Fat replacement,
Online Access:http://hdl.handle.net/10261/332183
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id dig-iata-es-10261-332183
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spelling dig-iata-es-10261-3321832023-07-31T12:40:18Z Inulin as texture modifier in dairy products Meyer, Diederick M. Bayarri, Sara Tárrega, Amparo Costell Ibáñez, Elvira Inulin Dairy Texture Rheology Fat replacement In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products. 2023-07-31T12:40:17Z 2023-07-31T12:40:17Z 2011-12 2023-07-31T12:40:17Z artículo doi: 10.1016/j.foodhyd.2011.04.012 issn: 0268-005X e-issn: 1873-7137 Food Hydrocolloids 25(8): 1881-1890 (2011) http://hdl.handle.net/10261/332183 http://dx.doi.org/10.1016/j.foodhyd.2011.04.012 Sí none Elsevier BV
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
topic Inulin
Dairy
Texture
Rheology
Fat replacement
Inulin
Dairy
Texture
Rheology
Fat replacement
spellingShingle Inulin
Dairy
Texture
Rheology
Fat replacement
Inulin
Dairy
Texture
Rheology
Fat replacement
Meyer, Diederick M.
Bayarri, Sara
Tárrega, Amparo
Costell Ibáñez, Elvira
Inulin as texture modifier in dairy products
description In this review we will describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas. The effects of inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of the food system will be described for liquid, semi-solid and solid dairy products.
format artículo
topic_facet Inulin
Dairy
Texture
Rheology
Fat replacement
author Meyer, Diederick M.
Bayarri, Sara
Tárrega, Amparo
Costell Ibáñez, Elvira
author_facet Meyer, Diederick M.
Bayarri, Sara
Tárrega, Amparo
Costell Ibáñez, Elvira
author_sort Meyer, Diederick M.
title Inulin as texture modifier in dairy products
title_short Inulin as texture modifier in dairy products
title_full Inulin as texture modifier in dairy products
title_fullStr Inulin as texture modifier in dairy products
title_full_unstemmed Inulin as texture modifier in dairy products
title_sort inulin as texture modifier in dairy products
publisher Elsevier BV
publishDate 2011-12
url http://hdl.handle.net/10261/332183
work_keys_str_mv AT meyerdiederickm inulinastexturemodifierindairyproducts
AT bayarrisara inulinastexturemodifierindairyproducts
AT tarregaamparo inulinastexturemodifierindairyproducts
AT costellibanezelvira inulinastexturemodifierindairyproducts
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