Results 281 to 290 of about 933,105 (338)
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
Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream. [PDF]
FoodsQin X +6 more
europepmc +1 more source
Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits. [PDF]
MoleculesZiarno M +3 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
semanticscholar +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
semanticscholar +12 more sources
International Journal of Biological Macromolecules, 2023
Pickering emulsions are of great interest to the food industry and their freeze-thaw stability important when used in frozen foods. Particles of soybean isolate (SPI) were heat treated and then crosslinked with transglutaminase (TG) enzyme to produce ...
Xue Hei +10 more
semanticscholar +1 more source
Pickering emulsions are of great interest to the food industry and their freeze-thaw stability important when used in frozen foods. Particles of soybean isolate (SPI) were heat treated and then crosslinked with transglutaminase (TG) enzyme to produce ...
Xue Hei +10 more
semanticscholar +1 more source
Food Chemistry, 2023
This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation.
Farah Zaaboul +3 more
semanticscholar +1 more source
This study investigates the potential use of peanut oil bodies as a fat replacer in ice cream. We explored the effects of different treatments, fresh (FOB), heated (HOB), and roasted (ROB) peanut oil bodies on ice cream preparation.
Farah Zaaboul +3 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2023
BACKGROUND Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, similarity between fat
Mengdi Zhao +8 more
semanticscholar +1 more source
BACKGROUND Fat significantly affects the properties of ice cream. Prior studies have investigated the correlation between fat crystallization, fat destabilization, and ice cream quality. However, the role of fatty acid composition, similarity between fat
Mengdi Zhao +8 more
semanticscholar +1 more source
Functional ice cream health benefits and sensory implications.
Food Research International, 2022The increased interest in foods which improve human health and nutrition has led to the need for academia and food industry to invest in the development of innovative and functional ice cream.
A. Genovese +3 more
semanticscholar +1 more source
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