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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.
Alan Kelly, Patrick Fox, Tim Cogan
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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.
Alan Kelly, Patrick Fox, Tim Cogan
+10 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.
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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
International Journal of Dairy Technology, 1989
Warm summer weather is predictably reflected in a hotting up of ice cream sales. For example, during 1989, which was one of the best summers on record, the hot spell started early in May. Walls recorded their best‐ever May sales and then consumer demand continued into June.
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Warm summer weather is predictably reflected in a hotting up of ice cream sales. For example, during 1989, which was one of the best summers on record, the hot spell started early in May. Walls recorded their best‐ever May sales and then consumer demand continued into June.
+5 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.
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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.
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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
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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
2016
In this chapter, the author produces ice cream in reverse. Starting from the freezing process and moving backwards, we can better understand all of the steps and ingredients that are required. The author also cobbles together several bits of inherited wisdom and scientific tricks that he and other ice cream makers use to make the best ice cream ...
T. Krahl, H. Fuhrmann, S. Dimassi
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In this chapter, the author produces ice cream in reverse. Starting from the freezing process and moving backwards, we can better understand all of the steps and ingredients that are required. The author also cobbles together several bits of inherited wisdom and scientific tricks that he and other ice cream makers use to make the best ice cream ...
T. Krahl, H. Fuhrmann, S. Dimassi
openaire +2 more sources
Experiments with Ice Cream and Ice Cream Products
Chapter 9 describes some experiments relating to the science of ice cream which may be performed in the laboratory, classroom or kitchen. The experiments illustrate some of the physical phenomena that have been discussed in the preceding chapters. Recipes for ice cream and water ice mixes are provided, along with several different methods for freezing ...openaire +1 more source