ShareExtrusion: a novel technology for the manufacture of ice cream.
Author(s) : WINDHAB E. J., WILDMOSER H.
Type of article: Article
Summary
This article describes the benefits of a new type of ice-cream extruder operating at a low temperature and enabling better distribution of smaller ice crystals throughout the product.
Details
- Original title: Extrusion: a novel technology for the manufacture of ice cream.
- Record ID : 2004-0807
- Languages: English
- Source: Bull. FIL-IDF - n. 374
- Publication date: 2002
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Structure; Manufacture; Rheology; Process; Ice cream
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MANUFACTURING PROCESS FOR ICE CREAM.
- Author(s) : GROSCHNER P., SELLMER I.
- Date : 1987
- Languages : German
- Source: Bäck. Konditor - vol. 35 - n. 3
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Effect of mix homogenization and ageing on reta...
- Author(s) : CASIRAGHI E., ROSSI M.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Consistency, structure and sensorial qualities ...
- Author(s) : ROHENKOHL H.
- Date : 1996
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 49 - n. 1
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Agglomeration of fat globules during the freezi...
- Author(s) : KOKUBO S., SAKURAI K., IWAKI S., TOMITA M., YOSHIDA S.
- Date : 1998
- Languages : English
- Source: Milchwissenschaft - vol. 53 - n. 4
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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
View record