ShareA low-temperature scanning electron microscopy study of ice cream. 1. Techniques and general microstructure.
Author(s) : CALDWELL K. B., GOFF H. D., STANLEY D. W.
Type of article: Article
Summary
Ice creams have 4 different structural phases: ice crystals, air bubbles, fatty globules and serum. Micrographies are influenced by the extent of sublimation. Sublimation depends on composition, sample size, temperature and the can.
Details
- Original title: A low-temperature scanning electron microscopy study of ice cream. 1. Techniques and general microstructure.
- Record ID : 1994-0411
- Languages: English
- Source: Food Struct. - vol. 11 - n. 1
- Publication date: 1992
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Indexing
- Themes: Ice creams
- Keywords: Structure; Electron microscopy; Ice cream
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A low-temperature scanning electron microscopy ...
- Author(s) : CALDWELL K. B., GOFF H. D., STANLEY D. W.
- Date : 1992
- Languages : English
- Source: Food Struct. - vol. 11 - n. 1
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Advanced microscopy techniques for ice cream re...
- Author(s) : SMITH A. K., GOFF H. D., REGAND A.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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STRUCTURE OF BEEF LONGISSIMUS DORSI MUSCLE FROZ...
- Author(s) : RAHELIC S., GAWWAD A. H., PUAC S.
- Date : 1985
- Languages : English
- Source: Meat Sci. - vol. 14 - n. 2
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Structure of emulsion and foaming in ice creams.
- Author(s) : BUCHHEIM W.
- Date : 1992
- Languages : German
- Source: Lebensm.ind. Milchwirtsch. - vol. 113 - n. 23
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Microscopical methods for examining frozen foods.
- Author(s) : WILSON A. J.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 97-112; 17 fig.; 22 ref.
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