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FRUIT ICES.

[In Italian. / En italien.]

Author(s) : CAVIEZEL L.

Type of article: Article

Summary

SOME LECTURES GIVEN AT A COURSE FOR ICE CREAM MAKERS IN MILAN IN MARCH 1980 ARE SUMMARIZED. THE FIRST PART CONSIDERS FRUITS AND JUICES USED IN FRUIT ICES, THEIR COMPOSITION AND PH, AND THE HANDLING, CONSERVATION AND FREEZING OF PULP AND JUICE. THE SECOND PART COVERS FREEZE-DRIED FRUIT, THE USE OF FLAVOUR CONCENTRATES, THE SUGAR CONTENTS OF THE FRUITS AND THE PROPERTIES AND SELECTION OF SUGARS AND SWEETENERS FOR FRUIT ICES. THE METHOD OF INVERSION OF SUCROSE IS OUTLINED AND RECIPES GIVEN FOR 8 FRUIT ICES. (DAIRY SCI. ABSTR., GB., N.1, 1981, 20, 102.).

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1982-0174
  • Languages: Italian
  • Source: Gelatiere Ital. - vol. 16 - n. 5-6
  • Publication date: 1980
  • Document available for consultation in the library of the IIR headquarters only.

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