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The Effect of β-Glucans from Oats and Yeasts on the Dynamics of Ice Crystal Growth in Acidophilic Ice Cream Based on Liquid Hydrolyzed Whey Concentrate. [PDF]
FoodsMykhalevych A +5 more
europepmc +1 more source
Utilization of Fish Skin Gelatin for Nutritional Value Enhancement of Avocado-Based Low-Fat Ice Cream. [PDF]
Food Sci NutrMada Hatsa T, Jillo DG, Srinivasan B.
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Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics. [PDF]
J Food SciAcar EB +4 more
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Extraction and Analysis of Natural Color From Beetroot (<i>Beta vulgaris</i> L.) Using Different Techniques, and Its Utilization in Ice Cream Manufacturing. [PDF]
Food Sci NutrKhalil S +14 more
europepmc +1 more source
Genetic Profile and Toxigenic Potential of Bacillus cereus Isolates from a Norwegian Ice Cream Production Plant. [PDF]
FoodsLindbäck T +6 more
europepmc +1 more source
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Scientific American
Ice cream is a four-phase food product comprising air bubbles, ice crystals and a network of fat globules embedded in a highly concentrated watery phase. The structure is as much a result of the ingredients used (recipe) as of the manufacturing process.
NII TAKANORI, TAKESHITA MASAO
+13 more sources
Ice cream is a four-phase food product comprising air bubbles, ice crystals and a network of fat globules embedded in a highly concentrated watery phase. The structure is as much a result of the ingredients used (recipe) as of the manufacturing process.
NII TAKANORI, TAKESHITA MASAO
+13 more sources
Scientific American, 2012
The article discusses initiatives to develop ice cream with lower fat content through research into the structural properties of unsaturated fats by food scientists including Douglas Goff of the University of Guelph in Ontario.
openaire +2 more sources
The article discusses initiatives to develop ice cream with lower fat content through research into the structural properties of unsaturated fats by food scientists including Douglas Goff of the University of Guelph in Ontario.
openaire +2 more sources
Neonatal Network, 2001
THE REGARD AN ORGANIZATION holds toward its staff nurses is reflected in its organizational chart. In most hospitals, each service holds an equal position on the chart somewhere under the president. In turn, each of these services has its own chart, which, in part, illustrates the chain of command.
openaire +2 more sources
THE REGARD AN ORGANIZATION holds toward its staff nurses is reflected in its organizational chart. In most hospitals, each service holds an equal position on the chart somewhere under the president. In turn, each of these services has its own chart, which, in part, illustrates the chain of command.
openaire +2 more sources
1994
Products such as cream and ice cream are emulsions of oil-in-water and can be conveniently discussed in terms of the contribution to their properties or their composition, the interfaces present, the influence of the fat and aqueous phases and the processing applied.
M. Anderson, E. C. Needs, J. K. Madden
openaire +1 more source
Products such as cream and ice cream are emulsions of oil-in-water and can be conveniently discussed in terms of the contribution to their properties or their composition, the interfaces present, the influence of the fat and aqueous phases and the processing applied.
M. Anderson, E. C. Needs, J. K. Madden
openaire +1 more source