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RHEOLOGICAL EVALUATION OF THE STRUCTURE OF ICE CREAM MIXES VARYING FAT BASE
(KERSCHENSTEINER VERLAG GMBHLAPPERSDORF, 2012)
This paper discusses the influence of fat type in the structure of ice cream, during its production by means of rheo-optical analysis. Fat plays an important part in the ice cream structure formation. It's responsible for ...
Determination of chemical profile of cagaita (Eugenia dysenterica) and its ice cream using paper spray ionization mass spectrometry and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry
(Universidade Federal de Minas GeraisBrasilFARMACIA - FACULDADE DE FARMACIAPrograma de Pós-Graduação em Ciência de AlimentosUFMG, 2019-10-31)
Potentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions
(Elsevier, 2015-06)
In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis subsp. lactis BLC1 were analyzed. ...
Elaboração de um sorvete a base de soro de leite com redução de lactose
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-06-12)
The first information we have about ice cream is dated more than three thousand years ago. Ice cream is manufactured from a stable emulsion, also called syrup, pasteurized, where through a freezing process under continuous ...
The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applicationsEl efecto de la composición, la microfluidización y los parámetros del proceso en la formación de oleogeles para aplicaciones de helados
(Scientific Reports, 2021)
The use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an ...
The effect of composition, microfluidization and process parameters on formation of oleogels for ice cream applicationsEl efecto de la composición, la microfluidización y los parámetros del proceso en la formación de oleogeles para aplicaciones de helados
(Scientific Reports, 2021)
The use of oleogels is an innovative and economical option for the technological development of some food products, among them ice creams. The aim of this study was to establish the best processing conditions to obtain an ...
Transient process in ice creams evaluated by laser speckles
(ELSEVIER SCIENCE BV, 2010)
When a coherent light beam is scattered from a colloidal medium, in the observation plane, appears a random grainy image known as speckle pattern. The time evolution of this interference image carries information about the ...
Desenvolvimento de um sorvete de abacate com calda de banana
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-10-01)
Considering the characteristics of avocado and the low consumption of avocado and ice cream in a particular time of year, this study aimed to verify the feasibility of developing ice cream flavored with avocado and banana ...
Nature Ice
(Universidad Peruana de Ciencias Aplicadas (UPC)PE, 2019-12-11)
Nuestro trabajo consiste en desarrollar el negocio de elaboración y venta de helados a base de frutas naturales y congelados con nitrógeno líquido.
Esta idea se generó por la necesidad de muchas personas de encontrar ...