ShareConsistency, structure and sensorial qualities of ice cream.
[In German. / En allemand.]
Author(s) : ROHENKOHL H.
Type of article: Article
Summary
Reflections on instrument technology for evaluating consistency and structure of ice cream. Evaluation of these rheological properties as a function of production conditions. Research on correlations with the results of sensorial analysis, and on connections between sensorial and instrumental analysis for determining the viscosity and organoleptic qualities of ice cream.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-1709
- Languages: German
- Source: Zucker Süsswarenwirtsch. - vol. 49 - n. 1
- Publication date: 1996
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Structure; Rheology; Organoleptic property; Ice cream
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Interactions between food components in ice cre...
- Author(s) : GELIN J. L., POYEN L., RIZZOTTI R., DACREMONT C., LE MESTE M., LORIENT D.
- Date : 1996
- Languages : English
- Source: J. Texture Stud. - vol. 27 - n. 2
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VALEUR SENSORIELLE DE LA GLACE ET DES CREMES GL...
- Author(s) : LAFFORT P.
- Date : 1979
- Languages : French
- Source: Aliment. Vie - vol. 67 - n. 4
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SENSORY AND SOCIAL INFLUENCES ON ICE CREAM CONS...
- Author(s) : BERRY S. L., BEATTY W. W., KLESGES R. C.
- Date : 1985
- Languages : English
- Source: Appetite - vol. 6 - n. 1
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ICE CREAM FLAVOURING.
- Author(s) : LIPSCH M.
- Date : 1986
- Languages : English
- Source: Dairy Ind. int. - vol. 51 - n. 11
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EFFECT OF THE AGE OF THE MIX ON ICE CREAM QUALITY.
- Author(s) : PAZIN-MISIC B.
- Date : 1981
- Languages : Serbo-croatian
- Source: Mljekarstvo - vol. 31 - n. 10
View record