ShareA low-temperature scanning electron microscopy study of ice cream. 2. Influence of selected ingredients and processes.
Author(s) : CALDWELL K. B., GOFF H. D., STANLEY D. W.
Type of article: Article
Summary
Effect of the addition of polysaccharide stabilizers, the freezing rate, and of storage temperatures and duration on ice-cream ultrastructure.
Details
- Original title: A low-temperature scanning electron microscopy study of ice cream. 2. Influence of selected ingredients and processes.
- Record ID : 1994-0412
- Languages: English
- Source: Food Struct. - vol. 11 - n. 1
- Publication date: 1992
Links
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Structure; Electron microscopy; Process; Ice cream; Storage life; Additive
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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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Extrusion: a novel technology for the manufactu...
- Author(s) : WINDHAB E. J., WILDMOSER H.
- Date : 2002
- Languages : English
- Source: Bull. FIL-IDF - n. 374
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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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Electronic and human nose in the detection of a...
- Author(s) : MIETTINEN S. M., PIIRONEN V., TUORILA H., et al.
- Date : 2002/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 67 - n. 1
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Application of an ice nucleation-active protein...
- Author(s) : FUNAKI J.
- Date : 2009/11
- Languages : Japanese
- Source: Refrigeration - vol. 84 - n. 985
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