Effect of Sweetener, Stabilizer, and Storage Temperature on Ice Recrystallization in Ice Cream
نویسندگان
چکیده
منابع مشابه
Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream
The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (-18℃, -30℃, -50℃, and -70℃) and storage times, up to 52 w...
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Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...
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متن کاملDynamic Recrystallization of Ice in Polar Ice Sheets
The deformation and recrystallization mechanisms which control the viscoplasticity of ice from polar ice sheets have been investigated. The high plastic anisotropy of ice crystals is responsible for the development of a non uniform internal stress field within the polycrystal. Strain-shadows produced by sub-grain are observed in polarized light when the rotation recrystallization regime is domi...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1996
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(96)76420-2