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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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Foods, 2023 Ice cream is a popular frozen food consumed worldwide throughout the year. However, as a thermally unstable product, it requires proper cold chain management.
Joanna Markowska +3 more
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Applied Food Research, 2022 The aim of the current study was to investigate the inulin feasibility as a fat replacer in developing the low-fat pea protein vegan ice cream with prebiotic properties.
Vikram Reddy Narala +3 more
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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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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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THE ANALYSIS OF ICE CREAM. [PDF]
Journal of the American Chemical Society, 1907 n ...
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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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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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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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