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
See other articles from the proceedings (25)
See the conference proceedings
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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Development of pro-biotic kulfi (Indian ice cre...
- Author(s) : RAMACHANDRA RAO H. G., SHIVA PRAKASH A.
- Date : 2004
- Languages : English
- Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.
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Carbon dioxide flash-freezing process applied t...
- Author(s) : BAKER T., SMITH J. L. Jr, BRISSON J. G.
- Date : 2006/06/14
- Languages : English
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Advanced microscopy techniques for ice cream re...
- Author(s) : SMITH A. K., GOFF H. D., REGAND A.
- 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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