ShareShaping the products of the future.
Author(s) : HANSEN P. H.
Summary
New possibilities for shaping ice cream products based on traditional ice cream processing are described as well as new product and production opportunities with low-temperature ice cream technology.
Details
- Original title: Shaping the products of the future.
- Record ID : 2006-2518
- 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 engineering;
Ice creams - Keywords: Geometry; Manufacture; Process; Frozen dessert; Ice cream
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WAPOS: a new technology development for the pro...
- Author(s) : WINDHAB E. J., WAGNER T., KROPP P.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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WHIPPED FROZEN DESSERTS.
- Author(s) : BRAY F.
- Date : 1984
- Languages : Italian
- Source: Rev. Ferment. Ind. aliment. - vol. 23 - n. 3
View record
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MANUFACTURING PROCESS FOR ICE CREAM.
- Author(s) : GROSCHNER P., SELLMER I.
- Date : 1987
- Languages : German
- Source: Bäck. Konditor - vol. 35 - n. 3
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Physical characteristics of frozen desserts mad...
- Author(s) : GEILMAN W. G., SCHMIDT D. E.
- Date : 1992/10
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 75 - n. 10
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Extrusion: a novel technology for the manufactu...
- Author(s) : WINDHAB E. J., WILDMOSER H.
- Date : 2002
- Languages : English
- Source: Bull. FIL-IDF - n. 374
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