Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers

Ice cream.

Dynamic 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...

aflatoxin m1 contamination in ice-cream

aflatoxin m1 (afm1) is the hydroxylated metabolite of aflatoxin b1 (afb1) that it can be found in milk and dairy products. in this study, elisa (enzyme linked immunosorbent assay) technique was used for detection of afm1 in ice-cream in guilan province (northern iran). a total of 90 ice-cream samples was randomly obtained from different supermarkets. in 62 of the 90 ice-cream samples examined (...

Connecting the dots between bacterial biofilms and ice cream.

Emerging research is revealing a diverse array of interfacially-active proteins that are involved in varied biological process from foaming horse sweat to bacterial raincoat formation. We describe an interdisciplinary approach to study the molecular and biophysical mechanisms controlling the activity of an unusual bacterial protein called BslA. This protein is needed for biofilm formation and f...

Bacterial Standards for Ice-Cream

Within the last two or three years, the manufacture and consumption of ice-cream in the city of Calcutta have enormously increased. Numerous small and large cafes and restaurants have sprung up, and most of them are preparing and supplying ice-cream to their customers, civil and military. The production of ice-cream by large scale manufacturing companies has gone up tenfold and more, and the ic...