ShareThe effect of polymers on ice crystal growth.
Author(s) : HOLT C.
Type of article: Book chapter
Summary
The effects of several hydrocolloids (stabilizers) on crystallization kinetics of ice in model systems and frozen foods are compared. The results are analyzed to improve ice cream quality and stability.
Details
- Original title: The effect of polymers on ice crystal growth.
- Record ID : 1992-2889
- Languages: English
- Source: In: Food Freezing, Today Tomorrow, Springer Verl. - 1991; 81-86; 1 tabl.; 15 ref.
- Publication date: 1991
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Ice creams
- Keywords: Ice; Food; Stabilizer; Polymer; Crystallization; Ice cream; Freezing
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Stabilizer effect on ice cream recrystallization.
- Author(s) : MARTINO M. N.
- Date : 1999/09/19
- Languages : English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Formats : PDF
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Recrystallization in model ice cream solutions ...
- Author(s) : SUTTON R., WILCOX J.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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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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Recrystallization in ice cream as affected by s...
- Author(s) : SUTTON R. L., WILCOX J.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
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Ice recrystallization in ice cream: interaction...
- Author(s) : MILLER-LIVNEY T., HARTEL R. W.
- Date : 1997/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 80 - n. 3
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