Results 71 to 80 of about 933,105 (338)
Characteristics of Spanish Mackerel (Scomberomorus commerson) Bone Gelatin for Ice Cream Stabilizer
Indonesian Journal of Halal Research, 2020 Ice cream is a milk-processed-based product that provides enough nutrients. The ice cream making process requires a stabilizer. The stabilizer used in this study was gelatin.
Souvia Rahimah +4 more
doaj +1 more source
Foods, 2022 The purpose of this research was to explore the impacts of different homogenization pressures, pasteurization conditions, and process sequence on the physical and chemical properties of soybean oil body (SOB)-substituted low-fat ice cream as well as the ...
Wan Wang +9 more
semanticscholar +1 more source
Advanced Science, EarlyView.Utilizing dual‐site fiber photometry, this study examines cortico‐striatal coupling with cell type resolution, identifying behavior‐ and cell type‐specific cortico striatal decoupling and its dopamine‐dependent mechanism in a Parkinson's disease mouse model.
Xu‐Ran Yao +4 more
wiley +1 more source
Analisis Preferensi Konsumen terhadap Ice Cream dalam Wadah Batok Kelapa Muda di Kota Medan [PDF]
, 2015 Tujuan penelitian ini adalah untuk mengetahui karakteristik konsumen Ice Cream dalam Wadah Batok Kelapa Muda di Kota Medan dan untuk menganalisis preferensi konsumen terhadap Ice Cream dalam Wadah Batok Kelapa Muda di Kota Medan.
Siregar, Iskandarini, Emalisa, Risa Yanti Diannisa
core
Applied Sciences, 2022 This study investigated the effect of ultrasound homogenisation on the physical properties of vegan ice cream mixes. Samples were prepared based on vegan recipes with different sorts of stabilisers such as iota carrageenan and iota carrageenan’s acid and
A. Kot +2 more
semanticscholar +1 more source
Advanced Science, EarlyView.A comprehensive technology platform enables high‐fidelity, volumetric MALDI imaging of 3D cell cultures by integrating custom embedding molds, a semi‐automated computational framework for 3D reconstruction, voxel‐instead of pixel‐based biomarker discovery, and immersive mixed reality data exploration.
Stefania Alexandra Iakab +16 more
wiley +1 more source
Sensory evaluation of ice cream with hydrosoluble soy extract
Food Research, 2017 Ice cream is a nutritious food because it contains ingredients responsible for supplying energy to the body. Soy has a high nutritional value and functional properties which make it to be an alternative ingredient to replace cow's milk.
Bueno, M.M., +2 more
doaj +1 more source
Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2007 Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of
Sukrit Thaiudom
doaj
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
Новые технологии, 2022 The task of modern manufacturers is to monitor not only the quality of products, but also the selection of ingredients, taking into account the requirements of healthy and proper nutrition.
M. A. Gasheva
doaj +1 more source