Results 11 to 20 of about 933,105 (338)
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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Food Science & Nutrition, 2023 The present study was conducted to investigate the effect of storage on quality attributes of microencapsulated black carrot anthocyanins‐enriched ice cream. Purposely, black carrot anthocyanins were obtained using ethanolic extraction.
Aneela Shamshad +8 more
semanticscholar +1 more source
Food Science & Nutrition, 2023 In this study, Indigofera tinctoria extract (ITLE) along with maltodextrin in different concentrations was encapsulated using a freeze dryer, and some physicochemical properties were measured.
Talieh Shadordizadeh +2 more
semanticscholar +1 more source
Glycemic properties of soursop-based ice cream enriched with moringa leaf powder
Foods and Raw Materials, 2021 Introduction. Diabetes is a common disease all over the world that is often a cause of mortality. Ice cream is popular in many countries. However, sugar and fat in its composition makes ice cream a high-caloric product.
Ayokunle O. Ademosun
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Foods, 2023 Ice cream’s appeal is unrivaled. Nonmilk and milk ingredients in ice cream formulas affect their nutritional value, structure, and organoleptical qualities.
S. Sakr +8 more
semanticscholar +1 more source
Journal of Food Science, 2023 Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE).
Esra Fırat +2 more
semanticscholar +1 more source
Impact of Mealworm Powder (Tenebrio molitor) Fortification on Ice Cream Quality
Sustainability, 2023 The study’s objective was to characterize the effects of mealworm powder fortification on ice cream’s properties and nutritional value. The approximate composition and the mineral and fatty acid profiles were analyzed.
E. Zielińska +2 more
semanticscholar +1 more source
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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Molecules, 2023 The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320.
Magdalena Buniowska-Olejnik +6 more
semanticscholar +1 more source