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THE ANALYSIS OF ICE CREAM. [PDF]
Journal of the American Chemical Society, 1907 n ...
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JAMA: The Journal of the American Medical Association, 1922 The study of the vitamins in ice cream has two points of value. In the first place, it adds an important item of a statistical nature to the evidence which is still accumulating concerning the accessory food factors; for the already large consumption of ice cream in the United States is on the increase, and popularity of the frozen sweet is bound to ...
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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.
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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 +2 more
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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 +3 more
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Machine Learning and Knowledge ExtractionGeneralising 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 +4 more
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USING PERSIMMONS (Diospyros kaki L.) in Making FUNCTIONAL ICE CREAM [PDF]
Journal of Food and Dairy Sciences, 2010 The healthy benefits of orange colored persimmons (Diospyros kaki L.) are highly related to their rich contents of total, soluble; and insoluble dietary fibers, total phenols, vitamin A, and C, and some minerals.
Gehan Hussein, Z. Hassan
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The effect of ice-cream-scoop water on the hygiene of ice cream
Epidemiology and Infection, 1997 A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n=91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 106 c.f.u. ml−1 was the modal value for scoop waters. Unopened ice creams generally had counts around 103–104 c.f.u. ml−1
I G, Wilson, J C, Heaney, S T, Weatherup
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Research Progress on the Influence of Protein on Ice Cream Quality and Its Application in Ice Cream
Shipin gongye ke-jiAs 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 +6 more
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EFFECT OF USING ARTICHOKE AS A SOURCE OF INULIN ON LOW CALORIE ICE CREAM QUALITY [PDF]
Journal of Food and Dairy Sciences, 2015 The effect of artichoke as a source of inulin which is used as a fat replacer on physic-chemical characteristics and sensory attributes of ice cream with different level of fat (12, 9, and 6%) with 11% SNF were investigated.
W. Nasr +2 more
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