Results 21 to 30 of about 401,659 (289)

Ice cream as a carrier of Lactobacillus acidophilus [PDF]

Техника и технология пищевых производств, 2018
Ice cream is a product with specific composition and properties that are highly valued by a wide range of consumers. Peculiarities of ice cream composition and production technology make it possible to consider the product as a promising carrier and ...
Ryabtseva S., Akhmedova V., Anisimov G.
doaj   +1 more source

The antioxidant activity, vitamin c contents, physical, chemical and sensory properties of ice cream supplemented with cornelian cherry (cornus mas l.) paste [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2017
The aim of this research was to investigate the effect of cornelian cherry (Cornus mas L.) paste (CP) on the quality properties of ice cream. CP was added to an ice cream mix at four concentrations (0, 5, 10 and 15%, w/w) for ice cream production.
Elif Feyza TOPDAŞ, Songül ÇAKMAKÇI, Kübra ÇAKIROĞLU   +2 more
doaj   +1 more source

Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk

Foods, 2022
Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients.
Atallah A. Atallah, Osama M. Morsy, Wael Abbas, El-Sayed G. Khater   +3 more
doaj   +1 more source

Generalising Stock Detection in Retail Cabinets with Minimal Data Using a DenseNet and Vision Transformer Ensemble

Machine Learning and Knowledge Extraction
Generalising deep-learning models to perform well on unseen data domains with minimal retraining remains a significant challenge in computer vision. Even when the target task—such as quantifying the number of elements in an image—stays the same, data ...
Babak Rahi, Deniz Sagmanli, Felix Oppong, Direnc Pekaslan, Isaac Triguero   +4 more
doaj   +1 more source

Research Progress on the Influence of Protein on Ice Cream Quality and Its Application in Ice Cream

Shipin gongye ke-ji
As a frozen dessert, ice cream is deeply loved by consumers. Not only does it offer a unique taste, but it also has great nutritional value. As healthy eating habits become more widespread, protein ice cream becomes increasingly popular among consumers ...
Man LI, Lizeng LIU, Aiguo LIU, Lin JING, Yuan LIU, Feng QIANG, Lizheng ZHAO   +6 more
doaj   +1 more source

Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage

Polish Journal of Food and Nutrition Sciences, 2020
The study aimed to determine the effect of the addition level and structure of β-glucans on the functional properties and sensory attributes of low-fat ice cream. The experimental ice cream was produced with the addition of 0.5% and 1% highly purified (1-
Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska   +2 more
doaj   +1 more source

RANCANG ALAT DAN OPTIMASI PUTARAN Rpm PADA PEMBUATAN ES KRIM UBI CILEMBU DENGAN RASA DURIAN (Tool Design and Optimization of Round Rpm Cilembu Making Ice Cream with Sweet Taste of Durian) [PDF]

, 2013
Ice cream is a frozen dairy products dairy shaped solid that is made from a mixture of milk, sugar, stabilizer ingredient, flavor and fragrance materials with or without the addition of other food ingredients (emulsifiers and coloring) and packaged in a ...
SIMBOLON, BOY HENDRIK
core  

Coacervates Made of Elastin‐Like Polypeptides Fused with Melanocyte‐Stimulating Hormone and Monocyte Chemoattractant Protein Enhance Skin Wound Healing in Spinal Cord‐Injured Mice

Advanced Healthcare Materials, EarlyView.
Pressure skin wounds are frequent complications after spinal cord injury (SCI), with impaired healing due to vascular and immune deficits. Elastin‐like polypeptides (ELP) fused to α‐MSH (MSH‐ELP) or MCP‐1 (MCP‐ELP) are developed and tested on these wounds. The resulting nanoparticles are non‐toxic and bioactive, and they enhance macrophage recruitment,
Suneel Kumar, Dhruv Patel, Greeshma Manjunath, Shashank Madhavan, Ashley Mathew, Dnyaneshwari Rananavare, Jahnavi Shah, Francois Berthiaume   +7 more
wiley   +1 more source

I don’t like it because it eats sprouts: Conditioning preferences in children [PDF]

, 2006
Although little is known about how preferences develop in childhood, work in adults suggests that evaluative responses to stimuli can be acquired through classical conditioning.
Andy P. Field, Baeyens, Baeyens, Baeyens, Bahn, Birch, Bradbury, Bradbury, Collins, Curry, Darley, Davey, De Houwer, Diaz, Duckworth, Eagly, Fazio, Field, Field, Field, Field, Field, Field, Field, Hermans, Hermans, Johnson, Johnsrude, Lang, Lascelles, Macklin, McGhee, Olson, Page, Pearce, Ratcliff, Rozin, Schienle, Shanks, Shimp, Staats, Stuart   +41 more
core   +1 more source

Multifunctional Bio‐Based Packaging for Perishable Foods: Structural Design, Scalable Fabrication, and Versatile Applications

Advanced Materials, EarlyView.
An overview of design principles and scalable fabrication strategies for multifunctional bio‐based packaging. Radiative cooling films, modified‐atmosphere films/membranes, active antimicrobial/antioxidant platforms, intelligent optical/electrochemical labels, and superhydrophobic surfaces are co‐engineered from material chemistry to mesoscale structure
Lei Zhang, Jiaqi Zhang, Mei Cui, Wei Qi, Renliang Huang, Rongxin Su, Kai Zhang   +6 more
wiley   +1 more source