Gotowa bibliografia na temat „Ice cream”
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Artykuły w czasopismach na temat "Ice cream"
WILSON, I. G., J. C. N. HEANEY i S. T. C. WEATHERUP. "The effect of ice-cream-scoop water on the hygiene of ice cream". Epidemiology and Infection 119, nr 1 (sierpień 1997): 35–40. http://dx.doi.org/10.1017/s0950268897007668.
Pełny tekst źródłaMuenprasitivej, Nannapas, Ran Tao, Sarah Jeanne Nardone i Sungeun Cho. "The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream". Foods 11, nr 12 (14.06.2022): 1745. http://dx.doi.org/10.3390/foods11121745.
Pełny tekst źródłaIsmail, A. H., S. Wongsakul, Ismail-Fitry M.R., Rozzamri A. i M. Mat Yusoff. "Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers". Food Research 4, nr 6 (4.09.2020): 2073–81. http://dx.doi.org/10.26656/fr.2017.4(6).229.
Pełny tekst źródłaAboulfazli, Fatemeh, Ahmad Salihin Baba i Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives". International Journal of Food Engineering 11, nr 4 (1.08.2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.
Pełny tekst źródłaDervisoglu, M., i F. Yazici. "Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream". Food Science and Technology International 12, nr 2 (kwiecień 2006): 159–64. http://dx.doi.org/10.1177/1082013206064005.
Pełny tekst źródłaKokkinakis E, N., A. Fragkiadakis G, H. Ioakeimidi S, B. Giankoulof I i N. Kokkinaki A. "Microbiological quality of ice cream after HACCP implementation: a factory case study". Czech Journal of Food Sciences 26, No. 5 (31.10.2008): 383–91. http://dx.doi.org/10.17221/1126-cjfs.
Pełny tekst źródłaFinney, John. "Ice cream". Crystallography Reviews 21, nr 3 (9.04.2015): 221–23. http://dx.doi.org/10.1080/0889311x.2015.1016927.
Pełny tekst źródłaFlack, Eric. "Ice cream". International Journal of Dairy Technology 42, nr 1 (9.08.2007): 2–4. http://dx.doi.org/10.1111/j.1471-0307.1989.tb01697.x.
Pełny tekst źródłaFox, P. F. "Ice cream". International Dairy Journal 7, nr 2-3 (luty 1997): 199–200. http://dx.doi.org/10.1016/s0958-6946(97)83739-9.
Pełny tekst źródłaSikdar, Dolanchapa, Rosalin Nath, Kakali Bandyopadhyay i Ishon Mollick. "Fortifications in Ice-cream with Enhanced Functional Properties: A Review". International Journal for Modern Trends in Science and Technology 6, nr 5 (26.05.2002): 131–38. http://dx.doi.org/10.46501/ijmtst060523.
Pełny tekst źródłaRozprawy doktorskie na temat "Ice cream"
Lopes, Inês Marques. "Ice cream and nutrition: modeling optimal ice cream formulations". Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6779.
Pełny tekst źródłaIt is becoming more urgent for producers to design new products that follow the consumer’s trends and expectations, such as, “low fat”, “no sugars” or “low calorie” products, while maintaining the ice cream features. The aim of this thesis was to develop a computer aided-tool, based on a mathematical model that helps to design ice cream recipes. By combining different expertise information, a linear programming model has been developed with the objective of minimizing the recipes calorie content. It compiles information about ingredients that are commonly used in ice cream manufacture and their contribution to nutrient and processing constraints. After setting all requirement constraints for each specific ice cream, the Excel Solver optimization tool, gives a solution for the model establishing the ingredients and their quantities to be included in the recipe. The developed model can be easily updated to account for changes in market demands or production conditions. It was created a version of the model for each one of the following ice cream types: water ice, ice cream, milk ice, dairy ice, sorbet and artisanal recipe. In order to test the effectiveness of the model, seven innovative recipes, using Portuguese ingredients with healthy benefits, have been created and tested at DuPont, Denmark.
Reuter, Erik Shaun. "Ice Cream, You Scream". ScholarWorks@UNO, 2010. http://scholarworks.uno.edu/td/1225.
Pełny tekst źródłaNeville, Michelle E. "Plant fibres as ice cream stabilisers". Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/47369/.
Pełny tekst źródłaMartin, Julie Anne. "CONSUMER PREFERENCE OF VANILLA ICE CREAM". UKnowledge, 2018. https://uknowledge.uky.edu/foodsci_etds/64.
Pełny tekst źródłada, Silva Leonor. "The formula for the ideal ice cream". Thesis, University of Leeds, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.507684.
Pełny tekst źródłaChaudhary, Manoja Nand. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /". Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030528.125302/index.html.
Pełny tekst źródłaMunnerlyn, Stacey Clarke. "Sweet prospects ice and organic ice cream in the Sierra Nevada foothills /". abstract only (UNR users only), 2009. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1453592.
Pełny tekst źródłaAzasoo, Makafui. "Data Science and the Ice-Cream Vendor Problem". Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/etd/3957.
Pełny tekst źródłaGuo, Yijie, i Yaowen Shen. "Design of Automatic System in Ice-cream Shop". Thesis, Blekinge Tekniska Högskola, Institutionen för maskinteknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-16279.
Pełny tekst źródłaPeters, Teresa Baker 1981. "Carbon dioxide flash-freezing applied to ice cream production". Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/35663.
Pełny tekst źródłaThesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.
(cont.) Carbon dioxide is recompressed from 1.97 x 106 Pa (285 psi) to 3.96 x 106 Pa (575 psi). The process is scaled by increasing the number of nozzles to accommodate the desired flow rate. Only 165 nozzles are required to flash freeze the ice cream mix at a 2000 L/hr ice cream production rate. The power consumption of a continuous cycle implementation is modeled including single or double stage carbon dioxide recovery and compression, pre-cooling of the carbon dioxide by a standard condensing unit, pumping of the ice cream mix at high pressure and extrusion of the ice cream powder by a piston or screw extruder. The power consumption of an implementation recovering 95% of the carbon dioxide is approximately 37.3% of the power consumption of a conventional process. The cost of the make-up carbon dioxide is $0.002 per liter of ice cream. A cart implementation is also possible.
Ice cream mix and other liquids are frozen by direct contact with carbon dioxide while carbon dioxide is throttled from a liquid phase to a saturated vapor phase. The process is demonstrated with a proof-of-principle apparatus that freezes discrete batches of mix. The fluid consumption, power consumption and space requirement of a continuous cycle implementation are modeled. In the proof-of-principle apparatus and the continuous cycle model, the ice cream mix is sprayed into the liquid carbon dioxide using 1.0 GPH Delavan fuel nozzles; the combined fluid is throttled by 2.0 GPH Delavan fuel nozzles, forming a fine mist during flash-freezing. The pressure at the outlet of the throttle determines the temperature of the saturated carbon dioxide vapor after the flashing process. The resulting product is a frozen carbonated ice cream powder. Depending on the implementation, 50-99% of the carbon dioxide flow is vented and can be compressed and recycled with additional make-up carbon dioxide flow. The required ratio of carbon dioxide to ice cream mix is found by balancing the change in enthalpy of each liquid from the inlet to the outlet state. For ice cream mix frozen from 5°C to -200C, the ratio is shown to be about 1.1.
by Teresa Susan Baker.
S.M.
Książki na temat "Ice cream"
Gunter, Beer, i Paul Stevan, red. Ice cream: Delicious, creamy treats. Bath [England]: Love Food, 2010.
Znajdź pełny tekst źródłaSchool, New York Cooking, red. Ice cream. New York, N.Y., U.S.A: Penguin, 1987.
Znajdź pełny tekst źródłaMarshall, Robert T. Ice cream. Wyd. 5. New York: Chapman & Hall, 1996.
Znajdź pełny tekst źródłaMarshall, Robert T. Ice cream. Wyd. 6. New York: Kluwer Academic/Plenum Publishers, 2003.
Znajdź pełny tekst źródłaFranklin, Liz. Ice cream. New York: Ryland Peters & Small, 2005.
Znajdź pełny tekst źródłaNeimark, Jill. Ice cream. New York, NY: Hastings House, 1986.
Znajdź pełny tekst źródłaGoodbody, Mary. Ice cream. Redaktor Williams Chuck 1915-. New York: Simon & Schuster Source, 2003.
Znajdź pełny tekst źródłaDay, Ivan. Ice cream. Oxford, UK: Shire Publications, 2011.
Znajdź pełny tekst źródłaIce cream. Milwaukee: Raintree, 1989.
Znajdź pełny tekst źródłaRau, Dana Meachen. Ice cream. New York: Marshall Cavendish Benchmark, 2008.
Znajdź pełny tekst źródłaCzęści książek na temat "Ice cream"
Marshall, Robert T., i W. S. Arbuckle. "The Ice Cream Industry". W Ice Cream, 1–9. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_1.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "The Freezing Process". W Ice Cream, 164–99. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_10.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "Packaging, Labeling, Hardening, and Shipping". W Ice Cream, 200–221. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_11.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "Soft-Frozen Dairy Foods and Special Formulas". W Ice Cream, 222–33. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_12.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "Sherbets and Ices". W Ice Cream, 234–40. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_13.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "Fancy Molded Ice Creams, Novelties, and Specials". W Ice Cream, 241–57. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_14.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "Defects, Scoring, and Grading". W Ice Cream, 258–75. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_15.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "Cleaning, Sanitizing and Microbiological Quality". W Ice Cream, 276–91. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_16.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "Refrigeration". W Ice Cream, 292–300. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_17.
Pełny tekst źródłaMarshall, Robert T., i W. S. Arbuckle. "Sales Outlets". W Ice Cream, 301–13. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_18.
Pełny tekst źródłaStreszczenia konferencji na temat "Ice cream"
Pozhidaeva, Ekaterina, Evgeny Popov i Yana Dymovskih. "Exopolysaccharide Fermented Milk Ice Cream". W Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/isils-19.2019.61.
Pełny tekst źródłaXue, Zhixing, Steffen Ruehl, Andreas Hermann, Thilo Kerscher i Ruediger Dillmann. "An autonomous ice-cream serving robot". W 2011 IEEE International Conference on Robotics and Automation (ICRA). IEEE, 2011. http://dx.doi.org/10.1109/icra.2011.5980335.
Pełny tekst źródłaKrasnichenko, Aleksandr A., Dmitry R. Leskevich, Dmitriy N. Akimov, Vadim V. Tuyakov i Gamzat M. Aliev. "Installation For Making Fried Crill Ice Cream". W International Scientific and Practical Conference "Biotechnology, Ecology, Nature Management". European Publisher, 2022. http://dx.doi.org/10.15405/epls.22011.7.
Pełny tekst źródłaMiller, Mark J., X. Jack Xin, Z. J. Pei i Karen A. Schmidt. "Ice Crystallization in Ice Cream Manufacturing by Coupled Computational Fluid Dynamics and Population Balance Method". W ASME 2010 International Manufacturing Science and Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/msec2010-34218.
Pełny tekst źródłaHamid, Nazimah, Yi Hsuan Tiffany Lin, Yifan Dai, Daniel Shepherd i Kevin Kantono. "Flavourful Clips: The impact of auditory cues on flavour perception and emotions during food consumption". W 7 Experiences Summit 2023 of the Experience Research Society. Tuwhera Open Access, 2024. http://dx.doi.org/10.24135/7es.27.
Pełny tekst źródłaKuan-Chen Cheng, Gulten Izmirlioglu i Gozde Ari Tuysuz. "A HACCP Plan for Chocolate Ice Cream Production". W 2009 Reno, Nevada, June 21 - June 24, 2009. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2009. http://dx.doi.org/10.13031/2013.27024.
Pełny tekst źródłaKousalya, P., P. C. Anushya Menon, V. Ramya, S. Nithya Priya, A. Thirumurugan i K. Kumaresan. "Development of edible and biodegradable ice cream spoon". W THE 8TH ANNUAL INTERNATIONAL SEMINAR ON TRENDS IN SCIENCE AND SCIENCE EDUCATION (AISTSSE) 2021. AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0108291.
Pełny tekst źródłaMa, Jingang, i Yong Jiang. "Improved Ice Cream Detection Algorithm Based on YOLOv5". W 2022 International Conference on Machine Learning and Intelligent Systems Engineering (MLISE). IEEE, 2022. http://dx.doi.org/10.1109/mlise57402.2022.00040.
Pełny tekst źródłaVeselinović, Nevena, i Jelena Nikolić. "IMPROVING PRODUCTION EFFICIENCY IN THE ICE CREAM INDUSTRY". W 1st INTERNATIONAL Conference on Chemo and BioInformatics. Institute for Information Technologies, University of Kragujevac, 2021. http://dx.doi.org/10.46793/iccbi21.149v.
Pełny tekst źródłaSavić Radovanović, Radoslava, Slobodanka Janićijević i Jelena Aleksić Radojković. "MICROBIOLOGICAL ASSESSMENT OF ICE CREAM SOLD AT THE TERRITORY OF BELGRADE". W 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.341sr.
Pełny tekst źródłaRaporty organizacyjne na temat "Ice cream"
Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, marzec 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.
Pełny tekst źródłaCerón Souza, Ivania, Paula Helena Reyes Herrera i Fabián Enrique Martínez Camelo. Banco de Germoplasma Vegetal de la Nación Colombiana (BGV). Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2021. http://dx.doi.org/10.21930/agrosavia.plegable.2021.3.
Pełny tekst źródła29 Year-old electrocuted at ice cream plant in Tennessee. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, wrzesień 1986. http://dx.doi.org/10.26616/nioshface8645.
Pełny tekst źródłaHealth hazard evaluation report: HETA-2004-0117-2964, Good Humor-Breyers Ice Cream, Hagerstown, Maryland. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, kwiecień 2005. http://dx.doi.org/10.26616/nioshheta200401172964.
Pełny tekst źródłaInforme de la Junta Directiva al Congreso de la República - Julio de 2023. Banco de la República, sierpień 2023. http://dx.doi.org/10.32468/inf-jun-dir-con-rep.4-2023.
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