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
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Ice creams
- Keywords: Structure; Electron microscopy; Ice cream
-
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
View record
-
Structure of emulsion and foaming in ice creams.
- Author(s) : BUCHHEIM W.
- Date : 1992
- Languages : German
- Source: Lebensm.ind. Milchwirtsch. - vol. 113 - n. 23
View record
-
Controlling lactose crystallization in ice crea...
- Author(s) : VULINK N.
- Date : 1995
- Languages : English
- Source: Confect. Prod. - vol. 61 - n. 5
View record
-
Structural development in ice cream: dynamic rh...
- Author(s) : GOFF H. D., FRESLON B., SAHAGIAN M. E., HAUBER T. D., STONE A. P., STANLEY D. W.
- Date : 1995
- Languages : English
- Source: J. Texture Stud. - vol. 26 - n. 5
View record
-
Observation and measurement of ice morphology i...
- Author(s) : PÉREZ-BERMÚDEZ I., CASTILLO-SUERO A., CORTÉS-INOSTROZA A., JELDREZ C., DANTAS A., HERNÁNDEZ E., ORELLANA-PALMA P., PETZOLD G.
- Date : 2023/11
- Languages : English
- Source: Foods - vol. 12 - n. 21
- Formats : PDF
View record