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IIR document
Effect of sorbet freezing process on draw temperature and ice crystal size using focused beam reflectance method (FBRM) online measurements.
Ice, Cream... and Chemistry
Ice Cream Technology eBook.
Nucleation intensification in the ice cream production
X-ray micro-tomography to quantify frozen ice cream structure.
Microbiological quality assessment of industrially produced and street vended ice-cream in Dhaka city.
Determination of aflatoxin M1 in ice cream samples using immunoaffinity columns and ultra-high performance liquid chromatography coupled to tandem mass spectrometry.
Characterization of ice recrystallization in ice cream during storage using the focused beam reflectance measurement.
A new population balance model for ice recrystallization in ice cream during long-term storage.
Recommended by the IIR
Environmental impacts of ice cream.
Control of the process of structure formation of “premium” class ice cream using monostabilizers.
Physical changes in the structure of ice cream and frozen fruit desserts during storage.
Numerical model of melting, liquid migration and deformation during an ice cream meltdown test.
Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy.
Prevalence and level of Listeria monocytogenes in ice cream linked to a Listeriosis outbreak in the United States.