Results 21 to 30 of about 933,105 (338)
Journal of Pure and Applied Microbiology, 2020 The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods.
Sarmad Ghazi Al-Shawi +1 more
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Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream
Applied Sciences, 2023 This study investigated the sensory characteristics and overall acceptability of turmeric- and black-pepper-enriched ice creams. For this purpose, a control sample (C) and a series of flavoured ice creams were prepared as follows: samples with 0.5%, 1.0%,
Mirela Lučan Čolić +4 more
semanticscholar +1 more source
Research Progress on Inhibition of Recrystallization of Ice Cream Crystals
Shipin gongye ke-ji, 2023 Ice cream has the characteristic of thermodynamic instability. During processing, storage, transportation, and sales, temperature fluctuations cause recrystallization of ice crystals and then increase the average size of ice crystals, which leads to ...
Lei XUE +5 more
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Diversification of Dairy-Based Food Processed Animal Product by Ice Cream Machine (ICM) at Vocational High School of Muhammadiyah Piyungan [PDF]
E3S Web of Conferences, 2023 The rotary ice cream machine’s experiment technology improves students’ diverse food processing skills at the Department of Culinary, Vocational High School in Piyungan, Bantul.
Yudhanto Ferriawan +3 more
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CORD, 2023 In the last decade, increasing trends towards the consumption of healthier foods have forced processors of high-fat products (ice cream) to shift their formulations to higher proportions of unsaturated or “healthier” fats.
Linda Trivana +5 more
semanticscholar +1 more source
Foods, 2022 Soybean oil body (SOB) has potential as a milk fat substitute due to its ideal emulsification, stability and potential biological activity. In this study, SOB was used as a milk fat substitute to prepare ice cream, expecting to reduce the content of ...
Wan Wang +8 more
semanticscholar +1 more source
A Novel Method for Diagnosing Heart Diseases Based on Internet of Things [PDF]
Journal of Artificial Intelligence and System ModellingHeart disease is a leading cause of mortality worldwide, necessitating effective systems for timely diagnosis and management. This study proposes an IoT-based method utilizing the Arduino platform and fuzzy logic to monitor heart health and detect ...
Samir Paul
doaj +1 more source
International Journal of Food Science, 2021 Spices have been a major influence on Sri Lankan cuisine since times immemorial. Spices are identified as one of the most distinctive ingredients for their indigenous flavor, aroma, and medicinal properties.
K. D. S. S. Perera, O. D. A. N. Perera
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Effect of fat aggregate size and percentage on the melting properties of ice cream.
Food Research International, 2022 In this study, we investigated the effect of fat aggregate size and percentage on fat network formation and, ultimately, on the melting properties of ice cream. To control fat destabilization degree and fat network formation, we varied fat and emulsifier
Xiangyu Liu, G. Sala, E. Scholten
semanticscholar +1 more source
Effects of some fruits on the processing and composition of camel milk ice cream
Croatian Journal of Food Science and Technology, 2023 The present study was conducted to process and evaluate the chemical composition of ice cream made from camel milk, flavored with vanilla, baobab and papaya fruits.
Hassan Ali, Ibtisam El Zubeir
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