Effects of different emulsifier substitutes on artisanal ice cream quality

Ice cream.

Study on the Antimicrobial Effects of Dr. Kamkar’s Herbal Cream on Different Pathogenic Microbial Strains

Backgrounds: Due to their antibacterial effects, herbal remedies have an important role in the treatment of infections; particularly in infected wounds. Increased bacterial resistance to antibiotics combined with increased side effects related to their administration has led many researchers to investigate alternative herbal treatments in recent years. In line with this trend, the objective of ...

Effects of genistein on melanosis and microbial quality of Litopenaeus vannamei during ice storage

Utilization of genistein as a natural inhibitor was studied alone and in combination with conventional treatments on melanosis and microbial quality of fresh L. vannamei during 10 days ice storage. Treatments were as followed: A (dipping samples in distilled water), B (dipping in 1.25 % sodium metabisulphite solution), C (dipping in 0.01 % genistein + 2% glycerol solution), D (dipping in 0.1 % ...

General Microbiological Quality of Ice Cream and Ice Pop Sold in Gaborone, Botswana

The study was aimed at investigating the microbial quality of ice cream and ice pop sold in Gaborone. From the study, a variety of microorganisms were isolated. The population of bacteria was found to increase from the open ice cream samples while the pre-packed ice cream had a lower population of bacteria. The types of microorganisms were both mesophilic and psychrotrophic. The population of m...

Production of Synbiotic Ice Cream

The aim of this study was to evaluate the survivability of three probiotic strains Lactobacillus plantarum, Lactobacillus casei and Bifidobaterium bifidum in ice cream using microencapsulation by calcium alginate and whey protein concentrate. Also, the effect of different prebiotics (inulin, lactulose and Fructooligosaccharides) was studied. Six types of synbiotic ice cream containing free and ...