ShareFats in cream and ice cream.
Author(s) : ANDERSON M., NEEDS E. C., MADDEN J. K.
Type of article: Book chapter
Summary
Physico-chemical characteristics and role of the biological membrane, of the protein interface and light-molecular density emulsifiers. Influence of the lipid characteristics and the interface properties on functional properties, and emulsion stability. Interactions between lipids, proteins and polysaccharides are underlined. The effects of homogenization and separation on low-fat cream properties, whipped cream and ice cream.
Details
- Original title: Fats in cream and ice cream.
- Record ID : 1995-0349
- Languages: English
- Source: In: Fats Food Prod., Blackie Acad. Prof. - 29-67; 120 ref.
- Publication date: 1994
Links
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Indexing
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Themes:
Food engineering;
Milk and dairy products;
Ice creams - Keywords: Emulsifier; Cream; Lipid; Physical property; Dairy product; Ice cream
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- Date : 1996
- Languages : English
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- Author(s) : OLSEN S.
- Date : 1993
- Languages : German
- Source: Zucker Süsswarenwirtsch. - vol. 46 - n. 3
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- Author(s) : PAPALOIS M., LEACH F. W., DUNGEY S., YEP Y. L., VERSTEEG C.
- Date : 1996
- Languages : English
- Source: Aust. J. Dairy Technol. - vol. 51 - n. 2
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INFLUENCE DE LA TEMPERATURE D'ECREMAGE SUR CERT...
- Author(s) : POINTURIER H.
- Date : 1980/11
- Languages : French
- Source: Rev. lait. fr. - n. 391
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- Author(s) : O'CONNOR J. F., SYNNOTT E. C.
- Date : 1982
- Languages : English
- Source: Ir. J. Food Sci. Technol. - vol. 6 - n. 1
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