The effect of the food hydrocolloids Guar gum, Locust bean gum (LBG) and Gelatin, as well as their mixtures (even carrageenan was used in all formulations – 0.035%), was studied on the rheological characteristics of ice cream formulations. A frequency sweep test, at low temperature (-8 °...
Compared with each substitute, milk fat significantly reduced the syrup, whey, and cooked milk flavors and increased the fresh milk and cream flavors of the ice cream. Results emphasized the importance of fat as a flavor modifier and the importance of certain fat replacers as aids in improving ...
The removal of fat resulted in some defects which improved by using BSSG and WPC. Accordingly, the apparent viscosity (0.1128 Pa.s), hardness (30.93.40 g), creaminess (2.66), and sensory acceptance (4.38) increased, and the melting rate (0.6110 g/min) and coarseness (2.63) decreased by...
The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals....
Ice cream is a dairy product with good potential to act as a food carrier for probiotic bacteria. The incorporation of probiotic bacteria into ice cream is highly advantageous since, in addition to making a functional healthy food, ice cream in itself contains beneficial substances such as dairy...
Lappert’s Ice Cream Sold Lilly of the Valley Florist Sold 47 Liquor License Sold Restaurant Greater Palm Springs Sold Restaurant Downtown Palm Springs Sold Cafe Aroma 47 Liquor License Sold Haus of Pizza Sold TRUNKS BAR Sold Mexican Restaurant ...
Mechanisms and kinetics of recrystallization in ice cream Richard W. Hartel Pages 287-319 1 2 Nextpage Back to top Editors and Affiliations Department of Food Science and Technology, University of California, Davis, USA David S. Reid Bibliographic Information ...
Salasiah,Y Ashadi - 《Journal of Tropical Agriculture & Food Science》 被引量: 11发表: 2010年 Effect of Pekmez Addition on the Physical, Chemical, and Sensory Properties of Ice Cream The effects of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory...
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Yuksel AK (2015) The effects of blackthorn (Prunus Spinosa L.) addition on certain quality characteristics of ice cream. J Food Qual 38:413–421. https://doi.org/10.1111/jfq.12170 Article CAS Google Scholar Gironés-Vilaplana A, Valentaõ P, Moreno DA, Ferreres F, Garcıá-Viguera...