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

Carolina PC Martins; Marcus Vinicius S Ferreira; Erick A Esmerino; Jeremias Moraes; Tatiana C Pimentel; Ramon S Rocha; Monica Q Freitas; Janio S Santos; C Senaka Ranadheera; Lana S Rosa; Anderson J Teodoro; Simone P Mathias; Marcia C Silva; Renata SL Raices; Silvia RM Couto; Daniel Granato; Adriano G Cruz

Journal article

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

Carolina PC Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, Jeremias Moraes, Tatiana C Pimentel, Ramon S Rocha, Monica Q Freitas, Janio S Santos, C Senaka Ranadheera, Lana S Rosa, Anderson J Teodoro, Simone P Mathias, Marcia C Silva, Renata SL Raices, Silvia RM Couto, Daniel Granato, Adriano G Cruz

Food Chem | ELSEVIER SCI LTD | Published : 2018

DOI: 10.1016/j.foodchem.2018.02.044

University of Melbourne Researchers

Senaka Ranadheera Author Agriculture and Food

Grants

Awarded by CNPq

Funding Acknowledgements

D. Granato (process 303188/2016-2) and A. G. Cruz (process 306275/2014-7) acknowledge CNPq for their productivity grant and J. S. Santos thanks Fundacao Araucaria/CAPES for a PhD scholarship.