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Physical changes in the structure of ice cream and frozen fruit desserts during storage.

• Author(s) : SITNIKOVA P. B., TVOROGOVA A. A.
• Publication date: 2019
• Languages : English
• Keywords : Ice cream, Cell, Storage condition, Temperature, Physical property, Fruit, Expérimentation, Frozen dessert, Ice, Crystal, Phase, Air, Physico-chemical property
• Source: Пищевые системы - vol. 2 - No 2
• Formats : PDF

Etude de l'impact couplé du procédé de congélation et des conditions d'entreposage sur la qualité des produits surgelés. : Application aux matrices poreuses

Study of the combined effect of the freezing process and storage conditions on the quality of frozen products. : Application to porous matrices

• Author(s) : ZENNOUNE A.
• Publication date: 2022/03/31
• Languages : French
• Keywords : Cold chain, Cake, Frozen dessert, Crystallization, Imaging, Freezing, Expérimentation, Physico-chemical property, Review
• Formats : PDF

Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy.

• Author(s) : NALBONE L., VALLONE L., GIARRATANA F., VIRGONE G., LAMBERTA F., MAROTTA S. M., DONATO G., GIUFFRIDA A., ZIINO G.
• Publication date: 2022/02
• Languages : English
• Keywords : Ice cream, Case study, Microbiological quality, Italy, Expérimentation, Pathogen, Manufacture, Frozen dessert, Hygiene, Listeria, Enterobacteria
• Source: Applied Sciences - vol. 12 - n. 4
• Formats : PDF

IIR document

FREEZE-THAW STABILITY OF GELS.

• Author(s) : PORSDAL POULSEN K., JAKOBSEN O. P.
• Publication date: 1983/08/07
• Languages : English
• Keywords : Thawing, Prepared food, Organoleptic property, Stability, Frozen dessert, Freezing
• Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
• Formats : PDF

EFFECTS ON FREEZING POINT OF CARBOHYDRATES COMMONLY USED IN FROZEN DESSERTS.

• Author(s) : SMITH K. E., BRADLEY R. L. Jr
• Publication date: 1983/12
• Languages : English
• Keywords : Freezing temperature, Sugar, Frozen dessert
• Source: Egypt. J. Dairy Sci. - vol. 66 - n. 12

IIR document

Thermophysical properties of frozen dairy desserts.

• Author(s) : HEGEDUSIC V., HERCEG Z., RIMAC S., et al.
• Publication date: 2000
• Languages : English
• Keywords : Thermal property, Food, Measurement, Dessert, Chilling, Dairy product, Freezing
• Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
• Formats : PDF

Objective estimation of thermal and shape stability of frozen whipped deserts.

[In Russian. / En russe.]

• Author(s) : CHIZHOVA P. B., TVOROGOVA A. A.
• Publication date: 2011
• Languages : Russian
• Keywords : Stability, Modelling, Frozen dessert, Ice cream
• Source: Kholodilnaya Tekhnika - n. 12

Physical changes in the structure of frozen fruit desserts during storage.

[In Russian. / En russe.]

• Author(s) : TVOROGOVA A. A., CHIZHOVA P. B.
• Publication date: 2013/03
• Languages : Russian
• Keywords : Structure, Physical property, Frozen dessert, Fruit, Storage condition
• Source: Mir Morozenogo I Bystrozamorozennyh Produktov - n. 2

Shaping the products of the future.

• Author(s) : HANSEN P. H.
• Publication date: 2004
• Languages : English
• Keywords : Geometry, Manufacture, Process, Frozen dessert, Ice cream
• Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.

Chapter 2. Composition and Formulations.

• Author(s) : GOFF H. D., HARTEL R. W.
• Publication date: 2013
• Languages : English
• Keywords : Ice cream, Regulations, Chemical composition, Frozen dessert
• Formats : PDF

Bilan chiffré 2005 pour les surgelés et les glaces.

Frozen foods and ice cream in 2005: overview.

• Author(s) : KAIFFER I.
• Publication date: 2006
• Languages : French
• Keywords : France, Statistics, Quick-frozen food, Frozen food, Market, Frozen dessert, Ice cream
• Source: Journée Grand Froid.

WAPOS: a new technology development for the production of stable sweet ice microspheres.

• Author(s) : WINDHAB E. J., WAGNER T., KROPP P.
• Publication date: 2004
• Languages : English
• Keywords : Ice, Geometry, Manufacture, Sugar, Sphere, Frozen food, Process, Particle, Frozen dessert, Ice cream, Additive
• Source: Ice cream II. Proceedings of the second IDF International Symposium on Ice Cream.

IIR document

The effect of glass transition temperatures on molecular mobilities and ice recrystallisation rates in frozen sugar solutions.

• Author(s) : IZZARD M. J.
• Publication date: 2005/06/15
• Languages : English
• Keywords : Glass transition, Correlation, Temperature, Research, Aqueous solution, Sugar, Frozen food, Molecule, Frozen dessert, Crystallization, Ice cream
• Source: Proceedings of the sixth Workshop on Ice Slurries of the IIR/Proceedings of the Second Conference on Phase Change Material and Slurry (PCM 2005).
• Formats : PDF

Ice Cream.

• Author(s) : GOFF H. D., HARTEL R. W.
• Publication date: 2013
• Languages : English
• Keywords : Ice cream, Frozen dessert, Crystallization, Economy, Pasteurization, Packaging, Freezing, Chilling, Storage life, Microbiological quality, Market

Ice cream and related products.

• Publication date: 1994
• Languages : English
• Keywords : Structure, Chemical analysis, Microbiology, Manufacture, Deterioration, Sorbet, Physico-chemical property, Frozen dessert, Ice cream, Control (generic)
• Source: In: Milk Milk Prod., Technol. Chem. Microbiol., Chapman & Hall - 387-431; 2 ref.

Ice cream manufacturing, environmental impact and market data

From a physico-chemical point of view, ice cream is a complex, frozen multiphase mixture. The manufacturing process includes several stages of freezing which are described in this...

• Last update : 2023/06/30
• Langues : English, French
• Themes : Ice creams