Results 41 to 50 of about 933,105 (338)
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
doaj +1 more source
Foods, 2022 Listeria monocytogenes is one of the most important emerging foodborne pathogens. The objectives of this work were to investigate the incidence of Listeria spp. and L.
R. M. Ewida +5 more
semanticscholar +1 more source
Clinical Infectious Diseases, 2022 BACKGROUND Frozen foods have rarely been linked to Listeria monocytogenes illness. We describe an outbreak investigation prompted both by hospital clustering of illnesses and product testing.
Amanda R Conrad +18 more
semanticscholar +1 more source
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
Probiotic coffee ice cream as an innovative functional dairy food
Journal of food processing and preservation, 2022 Coffee ice cream is one of the best options when we're looking for a caffeinated dessert with a desirable taste and health bene ts. In this study, the use of concentrated coffee extract (CCE) in ice cream production as an innovative functional dairy food
A. Shazly +4 more
semanticscholar +1 more source
Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy
Applied Sciences, 2022 Ice cream is a frozen dairy dessert consumed worldwide. The frozen state may give a positive impression regarding microbiological safety; however, transmission of foodborne pathogens can also occur through ice cream consumption. A total of 200 samples of
Luca Nalbone +8 more
semanticscholar +1 more source
Development of technology of low-lactose ice cream on the basis of non-lactone concentrate of oils [PDF]
, 2018 Проблема видалення лактози з молочних продуктів є актуальною із-за лактозної непереносимості деяких верств населення. На ринку молочної продукції найбільш динамічно розвиваються групи продуктів з вторинної молочної сировини – напої і десерти ...
Бондар, Сергій Миколайович +4 more
core +2 more sources
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
doaj +1 more source
Foods, 2022 Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams.
A. Pires +5 more
semanticscholar +1 more source
Fermentation, 2022 This study investigated whether the use of fermented milk with added dietary fibre in ice cream production positively affected quality characteristics, especially viability, during a shelf life of 90 days at −25 °C.
E. Sezer, A. Ayar, S. Yilmaz
semanticscholar +1 more source