Results 31 to 40 of about 933,105 (338)
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. +3 more
doaj +1 more source
Fermentation, 2022 Camel milk has become more popular among customers in recent years as a result of its therapeutic effects. In many parts of the world, it is considered one of the primary components of human nutrition. The present study aimed to develop a novel synbiotic
W. Elkot +6 more
semanticscholar +1 more source
Plant-Based Milks: Alternatives to the Manufacture and Characterization of Ice Cream
Applied Sciences, 2022 This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0–10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and ...
A. Leahu, S. Ropciuc, C. Ghinea
semanticscholar +1 more source
BMJ, 1997 All sorts of things can cause headache. For migraineurs, attacks can be provoked by chocolate, cheese, cured meats, or non-food such as stress or changes in sleep habits. Headaches can herald serious neurological disease. Some people have a benign type of headache provoked by coughing or, rarely, by coitus. Many people feel that headaches are caused by
openaire +2 more sources
A 4-D dataset for validation of crystal growth in a complex three-phase material, ice cream [PDF]
, 2015 Four dimensional (4D, or 3D plus time) X-ray tomographic imaging of phase changes in materials is quickly becoming an accepted tool for quantifying the development of microstructures to both inform and validate models.
Clarke C +12 more
core +1 more source
Nutrients, 2022 We conducted a study to determine the survival of bacterial cells under in vitro digestion. For this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5% apple fiber and 4% apple fiber.
M. Kowalczyk +3 more
semanticscholar +1 more source
Polymers, 2022 In the present investigation, yam mucilage was evaluated as a stabilizer and emulsifier in the formulation of vanilla flavored ice cream; physicochemical, rheological, and stability characteristics were determined.
Ermides Lozano +4 more
semanticscholar +1 more source
The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream
Foods, 2022 There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different ...
Nannapas Muenprasitivej +3 more
semanticscholar +1 more source
Antioxidants, 2021 In this study, cornelian cherry (Cornus mas L.) peel (CCP) was incorporated into a probiotic ice cream formulation containing Bifidobacterium lactis to investigate the potential effect of CCP on the viability of B. lactis in the ice cream after simulated
Shaghayegh Haghani +7 more
semanticscholar +1 more source
Applied Sciences, 2022 In this study, the possibility of using ultrasound technology as an alternative to traditional pasteurization and homogenization in ice cream production was presented. Three types of ice cream with different proportions of oleogel (5, 6, and 7%) prepared
S. Nazarewicz +8 more
semanticscholar +1 more source