SharePhysicochemical properties of ice cream.
Type of article: Article
Summary
Effects of temperature (-3.5 to 5.5 deg C), overrun, and agitator spin rate on the proportion of deemulsified lipid and softening of ice cream. Optimization of ice cream production and storage conditions.
Details
- Original title: Physicochemical properties of ice cream.
- Record ID : 1995-0352
- Languages: English
- Source: Eur. Dairy Mag. - n. 1
- Publication date: 1994
Links
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Indexing
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Themes:
Food engineering;
Ice creams - Keywords: Manufacture; Lipid; Texture; Temperature; Physical property; Chemical property; Ice cream; Overrun
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- Author(s) : CRIVELLI G., MALTINI E.
- Date : 1978
- Languages : Italian
- Source: Ann. IVTPA - vol. 9
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Use of sucrose substitutes in sorbet production.
- Author(s) : KAZAKOVA N. V., OLENEV Ju. A.
- Date : 1991
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 10
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EVALUATION OF ICE CREAM QUALITY.
- Author(s) : ADAM R.
- Date : 1983
- Languages : German
- Source: Dtsch. Lebensm.-Rundsch. - vol. 79 - n. 2
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- Date : 2003/04
- Languages : English
- Source: Quick frozen Foods int. - vol. 44 - n. 4
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CHANGES IN FREEZING POINT AND RHEOLOGICAL PROPE...
- Author(s) : SMITH D. E., BAKSHI A. S., LOMAURO C. J.
- Date : 1984/08
- Languages : English
- Source: Milchwissenschaft - vol. 39 - n. 8
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