Results 21 to 30 of about 554,024 (278)

The Potential Use of Cold-Pressed Coconut Oil By-Product as an Alternative Source in the Production of Plant-Based Drink and Plant-Based Low-Fat Ice Cream: The Rheological, Thermal, and Sensory Properties of Plant-Based Ice Cream

Foods, 2023
This study aimed to investigate the potential use of cold-pressed coconut oil by-products (COB) as a low-cost alternative source for plant-based drink and ice cream production.
Muhammed Zahid Kasapoglu, Osman Sagdic, Esra Avci, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Rabia Sena Turker   +5 more
doaj   +1 more source

Consumer Choice of Ice Creams : A Binary Logit Model of Analysis [PDF]

Madras Agricultural Journal, 2022
The most popular flavors of ice cream are vanilla, chocolate, butterpecan, strawberry, neapolitan, chocolate chip, french vanilla, cookies, andcream, etc., Fruity ice cream includes vanilla, fresh fruits, etc. etc.
Balaji P, Shalini N, Santhasheela M, Vidhyavathi A   +3 more
doaj   +1 more source

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, Sutoyo, Padistyan Dicky Irsyad, Agustin Citravia   +3 more
doaj   +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, Aiguo LIU, Yuan LIU, Lizeng LIU, Feng QIANG, Ruijing QU   +5 more
doaj   +1 more source

Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics

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, Haider Ibrahim Ali   +1 more
doaj   +1 more source

Ice Cream Characteristic with Cured Egg Yolk Powder As Whipping Cream Replacer

Jurnal Ilmu dan Teknologi Hasil Ternak, 2021
Ice cream is a dairy product with high calorie because of fat and sugar content. Common sources of ice cream fat include butter, cream, and whipping cream. Cured egg yolk can be used as an alternative to salting eggs in a shorter time to extend the shelf
Citravia Agustin, Nurliyani Nurliyani, Jamhari Jamhari   +2 more
doaj   +1 more source

Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes

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
doaj   +1 more source

A Novel Method for Diagnosing Heart Diseases Based on Internet of Things [PDF]

Journal of Artificial Intelligence and System Modelling
Heart 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

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
doaj   +1 more source

Quality Evaluation Research of Low-Calorie Milk Ice Cream [PDF]

Технологія виробництва і переробки продуктів тваринництва, 2022
A modern approach to nutrition requires the creation and further development of new types of ice cream that are more beneficial for health in comparison with the traditional ones.
Narizhniy S., Lomova N., Rudakova T., Minorova A.   +3 more
doaj   +1 more source