ShareInfluence of different parameters on the quality of bottom-filled moulded ice cream sticks.
Author(s) : CHRISTENSEN F. H., ANDERSEN A. M.
Summary
The influence of different parameters on the quality of bottom-filled moulded ice cream has been studied. The parameters investigated were different drawing temperatures, overruns, amounts of added locust bean gum, different types of mono-diglycerides and freezing points of the ice cream mix.
Details
- Original title: Influence of different parameters on the quality of bottom-filled moulded ice cream sticks.
- Record ID : 2006-2530
- Languages: English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
- Publication date: 2004
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Ice creams - Keywords: Viscosity; Sensory analysis; Quality; Parameter; Ice cream; Melting; Additive
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- Date : 2023/08/21
- Languages : English
- Source: Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
- Formats : PDF
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Numerical model of melting, liquid migration an...
- Author(s) : ALVAREZ G., WARREN M., HARTEL R., et al.
- Date : 2016/04/07
- Languages : English
- Source: 4th IIR International Conference on Sustainability and the Cold Chain. Proceedings: Auckland, New Zealand, April 7-9, 2016.
- Formats : PDF
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Pathogens and public-health concerns in ice cream.
- Author(s) : VASAVADA P. C.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Determination of flavour perception in ice crea...
- Author(s) : GRUEN I.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Food and health: challenges for the ice cream b...
- Author(s) : SCHAAFSMA G.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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