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Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

机译：罗勒种子胶作为一种新型稳定剂，用于结构形成和冰淇淋中冰重结晶的减少

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International audience

机译：国际观众

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作者
Maryam BahramParvar; H. Douglas Goff;
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年度 2013
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1. Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream. [J] . BahramParvar M, Goff H. D. Dairy science & technology . 2013,第3期

机译：罗勒籽胶作为新型稳定剂，可用于结构形成和减少冰淇淋中的冰重结晶。
2. The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream [J] . Javidi Fatemeh, Razavi Seyed M. A., Behrouzian Fataneh, Food Hydrocolloids . 2016,第JANa期

机译：罗勒籽胶，瓜尔豆胶及其混合物对低脂冰淇淋的流变，物理和感官特性的影响
3. Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality [J] . Maryam BahramParvar, Seyed M.A. Razavi, Mostafa Mazaheri Tehrani International journal of food science & technology . 2012,第12期

机译：使用罗勒籽胶（Ocimum basilicum L.）作为新型稳定剂优化冰淇淋配方，以提高加工质量
4. Control of the process of structure formation of 'premium' class ice cream using monostabilizers [C] . Antonina A. TVOROGOVA, Natalia V. KAZAKOVA, Tatyana V. SHOBANOVA, International Institute of Refrigeration;International congress of refrigeration . 2019

机译：控制单位杂志“高级”冰淇淋结构形成过程
5. Ice crystallization and recrystallization in frozen model solutions and ice cream as affected by polysaccharide gums [D] . Flores Mellado, Andres Augusto 1998

机译：受多糖胶影响的冷冻模型溶液和冰淇淋中的冰结晶和重结晶
6. Optimization of the new formulation of ice cream with native Iranian seed gums (Lepidium perfoliatum and Lepidium sativum) using response surface methodology (RSM) [O] . M. Azari-Anpar, N. Soltani Tehrani, N. Aghajani, 2017

机译：使用响应面方法（RSM）优化伊朗本地种子胶（小叶芹和小叶芹）的新冰淇淋配方
7. Influence of Infrared Drying on Drying Kinetics of Apple Slices Coated with Basil Seed and Xanthan Gums [O] . Fakhreddin Salehi, Maryam Satorabi 2021

机译：红外干燥对盆地苹果切片干燥动力学的影响和黄原胶
8. Growth, Nitrogen Vacancy Reduction and Solid Solution Formation in Cubic GaN Thin films and the Subsequent Fabrication of Superlattice Structures Using AlN and InN. [R] . Davis, R. F. 1992

机译：立方GaN薄膜中生长，氮空位降低和固溶体形成及随后使用alN和InN制备超晶格结构。

Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream

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