Results 51 to 60 of about 45,938 (281)
Market‐Based Nutrition Regulation and Adult BMI Dynamics in Latin America
Agribusiness, EarlyView.ABSTRACT Market‐based nutrition policies, including interpretative labeling systems and taxes on sugar‐sweetened beverages (SSBs), have been widely adopted across Latin America to influence dietary choices and address rising obesity rates. While prior research documents change in food purchasing and product reformulation following these policies ...
Emiliano Lopez Barrera, Grace Melo
wiley +1 more source
Wrenn's Ice Cream Shop advertising "Home of Wrenn's big cone ice ...
Scarboro, Robert
core +3 more sources
SCIENTIFIC RATIONALE FOR PRODUCING FERMENTED ICE CREAM WITH PREBIOTIC COMPONENTS [PDF]
Техника и технология пищевых производств, 2015 A new technique for producing fermented ice cream with functional properties was developed, the solution being partial replacement of sucrose for lactulose and a stabilizer - for inulin.
Akhmedova V.R. +4 more
doaj
Animal Models and Experimental Medicine, EarlyView.The research strategy for pharmacodynamics, serum pharmacochemistry, metabolomics, and network pharmacology analysis method in intervention effects of LTT are illustrated. Abstract Background Liujing Toutong tablet (LTT) is a traditional Chinese patent medicine.
Zihan Yu +10 more
wiley +1 more source
SUBSTITUTION OF BUTTERMILK POWDER IN ICE CREAM [PDF]
Journal of Veterinary and Animal Sciences, 2000 The effect of butter milk powders on some preparations of the resultant ice creams was studied. Titratable acidity and specific gravity of ice cream mixes containing butter milk solids were almost same as the control.
A.V. Shibu +3 more
doaj
Rheology of Commercial and Model Ice Creams
Applied Rheology, 2008 The rheologies of a shear-frozen commercial ice cream and of a model ice cream foam have been studied at − 5ºC and other temperatures by capillary rheometry on a commercial manufacturing line and in a Multi-Pass Rheometer, respectively. Both were 50 vol%
Martin P.J. +4 more
doaj +1 more source
Effect of isfarzeh and basil seed mucilages on physicochemical, rheological and sensory properties of ice crea [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2012 Stabilizers are a group of biopolymers which reduce both melting rate and crystallization of ice and to produce smooth texture of ice-cream, thereby enhance the quality of the product.
S.S. Amiri Aghdaei +4 more
doaj +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Palm oil, which is extracted from the mesocarp of the fruit of the Elaeis guineensis Jacq. palm tree, is the most widely produced vegetable oil in the world. The extraction of this substance typically utilizes the conventional pressing method, a technique that is advantageous due to its low operating cost and simplified process.
Constantino Lucas Queta +2 more
wiley +1 more source
Ice Cream Shrinkage: A Problem for the Ice Cream Industry
Journal of Dairy Science, 1997 When ice cream is shipped from one altitude to another, a change in atmospheric pressure can contribute to shrinkage of the product. Although few recent references exist regarding the problem of shrinkage caused by changes in altitude or pressure, several pertinent articles were published in the 1940s and 1950s.
U.K. Dubey, C.H. White
openaire +1 more source
Journal of Applied Polymer Science, EarlyView.Commercial PP packaging grades span wide ranges in melt flow rate and stiffness, defining distinct application‐specific property spaces. Post‐consumer rigid PP products populate these spaces heterogeneously, with processing method and degradation shifting properties beyond virgin grade benchmarks.
Moritz Mager +3 more
wiley +1 more source