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The Use of High-Protein Preparations in Ice Cream Production [PDF]
FoodsThe aim of this study was to evaluate the applicability of high-protein preparations in the production of ice cream. Ice cream for the experiment was produced with the addition of the following high-protein preparations: micellar casein concentrate (CN ...
Katarzyna Kiełczewska +2 more
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Pleasantness emotions and neural activity induced by the multimodal crispiness of monaka ice cream [PDF]
Frontiers in NutritionMonaka ice cream is a frozen confection consisting of ice cream sandwiched between two wafers. Previous psychological research has reported that monaka ice cream with a relatively low moisture content delivers crispiness and enhances positive emotions ...
Takayuki Yamamoto +6 more
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Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market [PDF]
FoodsThis study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants.
Gaganpreet Singh +2 more
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Production of Functional Ice Cream Using Camel Milk Fat Fractions [PDF]
Arab Universities Journal of Agricultural Sciences, 2023 This work aims to examine the quality features of functional cam-el ice cream (8% fat) prepared by replacing the cream with a solid milk fat fraction (SMF), a liquid milk fat fraction (LMF) and LMF: SMF (2:1 v/v) in the ice cream mixtures.
Alaa Abutaha +3 more
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Techno-Economic Evaluation of a Strawberry Ice Cream Production Plant Proposal in Cuba
TecnoLógicas, 2023 Ice cream is a solidified dairy product produced by freezing a pasteurized mixture by stirring to incorporate air and guarantee a uniform consistency. This product is in high demand among people of all ages.
Amaury Pérez Sánchez +2 more
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Research Progress of Effect of Stabilizer on Melting Resistance of Ice Cream
Shipin gongye ke-ji, 2023 The resistance to melting is an important indicator of the quality of ice cream. During transport, storage and distribution, poorly melting resistance ice cream will inevitably become deformed due to fluctuations in ambient temperature, which in turn ...
Yue ZHOU +6 more
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The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream
Animals, 2021 The aim of this study was to determine the possibility of using Olkuska sheep milk for the production of ice cream with probiotics and prebiotics. The study examined the effect of the storage and type of bacteria used for the fermentation of ice cream ...
Magdalena Kowalczyk +3 more
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Foods, 2023 This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production.
Muhammed Zahid Kasapoglu +5 more
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Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer
Jurnal Ilmu dan Teknologi Hasil Ternak, 2021 Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf
Citravia Agustin +2 more
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Research Progress on Inhibition of Recrystallization of Ice Cream Crystals
Shipin gongye ke-ji, 2023 Ice cream has the characteristic of thermodynamic instability. During processing, storage, transportation, and sales, temperature fluctuations cause recrystallization of ice crystals and then increase the average size of ice crystals, which leads to ...
Lei XUE +5 more
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