ShareAn overview of new ice cream ingredient technologies.
Author(s) : THARP B. W.
Summary
These proceedings present 32 papers and 10 posters of this symposium held in Thessaloniki, Greece. The combination of scientific knowledge and analysis and experience and practice, provides a comprehensive insight into the past, present and future of the ice cream industry. Sections are devoted to: present/future trends in ice cream; major/minor ingredients and product design; new technologies; microstructure and texture; nutritional aspects; quality and consumer perception; business and marketing.
Details
- Original title: An overview of new ice cream ingredient technologies.
- Record ID : 2006-2533
- Languages: English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
- Publication date: 2004
Links
See other articles from the proceedings (25)
See the conference proceedings
Indexing
- Themes: Ice creams
- Keywords: Emulsifier; Milk; Protein; Sugar; Stabilizer; Enzyme; Ice cream; Additive
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The different roles of emulsifiers in conventio...
- Author(s) : EISNER M. D., WILDMOSER H., WINDHAB E. J.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Stabilizer effect on ice cream recrystallization.
- Author(s) : MARTINO M. N.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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Ice-structuring proteins in ice cream.
- Author(s) : CLARKE C. J., BUCKLEY S., LINDNER N.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Texture development in ice cream: effects of ad...
- Author(s) : WILBEY R. A., BELL A. E., LEVY M., et al.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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The influence of emulsifiers on heat-shock stab...
- Author(s) : BARFOD N. M.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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