ShareFunctional properties of emulsifiers in ice cream obtained by the use of different types of fat.
[In German. / En allemand.]
Author(s) : OLSEN S.
Type of article: Article
Summary
Investigation of technological capacities of different emulsifiers in ice cream mixes containing cream, skimmed milk, protein and/or butter in different proportions. Effects on protein sorption characteristics, lipid crystallization and organoleptic properties of ice cream.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1994-3652
- Languages: German
- Source: Zucker Süsswarenwirtsch. - vol. 46 - n. 3
- Publication date: 1993
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Emulsifier; Mix; Lipid; Organoleptic property; Protein; Ice cream
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- Author(s) : KING B. M.
- Date : 1994
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 27 - n. 5
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- Author(s) : KAILASAPATHY K., SONGVANICH W.
- Date : 1998/04
- Languages : English
- Source: Food Aust. - vol. 50 - n. 4
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LES CREMES GLACEES.
- Author(s) : MANN E. J.
- Date : 1981
- Languages : French
- Source: Rev. lait. fr. - n. 400
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INFLUENCE OF MILK PROTEIN DENATURATION ON ICE C...
- Author(s) : BARBIERI R., LUCISANO M.
- Date : 1982
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 21 - n. 9
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