ShareSummary
Description of mechanisms for recrystallisation of ice-cream, by migration or accretion. Identification of factors affecting crystal size: the bulk factor, extruding temperature, formulation, freezing speed and sample size.
Details
- Original title: The blast factor in ice cream.
- Record ID : 1997-1710
- Languages: English
- Source: Dairy Ind. int. - vol. 61 - n. 2
- Publication date: 1996
Links
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Indexing
- Themes: Ice creams
- Keywords: Ice; Hardening; Texture; Crystallization; Ice cream
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FORMATION OF ICE CRYSTALS IN ICE CREAM.
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
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ENERGY OF WATER BINDING DESTRUCTION IN ICE CREA...
- Author(s) : OLENEV Ju. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
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The special problems of freezing ice cream.
- Author(s) : EVERINGTON D. W.
- Date : 1991
- Languages : English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 133-142; 7 fig.; 3 ref.
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FORMATION OF ICE CRYSTALS ON THE FREEZING OF IC...
- Author(s) : OLENEV Ju. A., CIRUL'NIKOVA N. A.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 8
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Controlling lactose crystallization in ice crea...
- Author(s) : VULINK N.
- Date : 1995
- Languages : English
- Source: Confect. Prod. - vol. 61 - n. 5
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