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Effect of Soursop (<i>Annona muricata</i>) Puree and Gum Arabic From <i>Acacia senegal</i> var. <i>kerensis</i> on the Physicochemical and Nutritional Properties of Non-Dairy Coconut (<i>Cocos nucifera</i>) Milk-Based Ice Cream. [PDF]
Food Sci NutrMulwa SN, Mahungu SM, Muinde BK.
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Evaluation of microbiological, antioxidant, thermal, rheological and sensory properties of ice cream fermented with kefir culture and flavored with mint (Menthaspicata L.). [PDF]
Food Sci NutrÖztürk-Yalçın F +2 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.
Alan Kelly, Patrick Fox, Tim Cogan
+12 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.
Alan Kelly, Patrick Fox, Tim Cogan
+12 more sources
2013
Ice cream is a popular dessert, which owes its sensorial properties (mouth feel) to its complex microstructure. The microstructure is a result of the combination of the ingredients and the production process. Ice cream is produced by simultaneous freezing and shearing of the ice cream mix, which results in the formation of ice crystals, air bubbles and
H. Douglas Goff, Richard W Hartel
+4 more sources
Ice cream is a popular dessert, which owes its sensorial properties (mouth feel) to its complex microstructure. The microstructure is a result of the combination of the ingredients and the production process. Ice cream is produced by simultaneous freezing and shearing of the ice cream mix, which results in the formation of ice crystals, air bubbles and
H. Douglas Goff, Richard W Hartel
+4 more sources
Nutrition & Food Science, 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.
+5 more sources
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
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
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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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
openaire +2 more sources
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