Статті в журналах з теми "Ice cream"
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WILSON, I. G., J. C. N. HEANEY, and S. T. C. WEATHERUP. "The effect of ice-cream-scoop water on the hygiene of ice cream." Epidemiology and Infection 119, no. 1 (August 1997): 35–40. http://dx.doi.org/10.1017/s0950268897007668.
Повний текст джерелаMuenprasitivej, Nannapas, Ran Tao, Sarah Jeanne Nardone, and Sungeun Cho. "The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream." Foods 11, no. 12 (June 14, 2022): 1745. http://dx.doi.org/10.3390/foods11121745.
Повний текст джерелаIsmail, A. H., S. Wongsakul, Ismail-Fitry M.R., Rozzamri A., and 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, no. 6 (September 4, 2020): 2073–81. http://dx.doi.org/10.26656/fr.2017.4(6).229.
Повний текст джерелаAboulfazli, Fatemeh, Ahmad Salihin Baba, and Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives." International Journal of Food Engineering 11, no. 4 (August 1, 2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.
Повний текст джерелаDervisoglu, M., and F. Yazici. "Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream." Food Science and Technology International 12, no. 2 (April 2006): 159–64. http://dx.doi.org/10.1177/1082013206064005.
Повний текст джерелаKokkinakis E, N., A. Fragkiadakis G, H. Ioakeimidi S, B. Giankoulof I, and N. Kokkinaki A. "Microbiological quality of ice cream after HACCP implementation: a factory case study." Czech Journal of Food Sciences 26, No. 5 (October 31, 2008): 383–91. http://dx.doi.org/10.17221/1126-cjfs.
Повний текст джерелаFinney, John. "Ice cream." Crystallography Reviews 21, no. 3 (April 9, 2015): 221–23. http://dx.doi.org/10.1080/0889311x.2015.1016927.
Повний текст джерелаFlack, Eric. "Ice cream." International Journal of Dairy Technology 42, no. 1 (August 9, 2007): 2–4. http://dx.doi.org/10.1111/j.1471-0307.1989.tb01697.x.
Повний текст джерелаFox, P. F. "Ice cream." International Dairy Journal 7, no. 2-3 (February 1997): 199–200. http://dx.doi.org/10.1016/s0958-6946(97)83739-9.
Повний текст джерелаSikdar, Dolanchapa, Rosalin Nath, Kakali Bandyopadhyay, and Ishon Mollick. "Fortifications in Ice-cream with Enhanced Functional Properties: A Review." International Journal for Modern Trends in Science and Technology 6, no. 5 (May 26, 2002): 131–38. http://dx.doi.org/10.46501/ijmtst060523.
Повний текст джерелаQuinzio, Jeri. "Asparagus Ice Cream, Anyone?" Gastronomica 2, no. 2 (2002): 63–67. http://dx.doi.org/10.1525/gfc.2002.2.2.63.
Повний текст джерелаYang, Jia Xin, Qingqing Xu, and Yih Phing Khor. "Application of camellia oil-based diacylglycerol and its solid fractions in soft ice cream." International Food Research Journal 29, no. 6 (December 6, 2022): 1411–18. http://dx.doi.org/10.47836/ifrj.29.6.17.
Повний текст джерелаMatabura, Victor Vicent. "Plant-Based Ice Cream: Processing, Composition and Meltdown Properties Analysis." Tanzania Journal of Science 49, no. 2 (June 30, 2023): 446–55. http://dx.doi.org/10.4314/tjs.v49i2.15.
Повний текст джерелаDiniz, Luan Gabriel Techi, Eliane Pompeu de Jesus, Cátia Tavares dos Passos Francisco, Luciano Tormen, and Larissa Canhadas Bertan. "Mixed water-soluble nut-based plant extracts to produce vegan ice creams." Research, Society and Development 11, no. 7 (May 28, 2022): e39011729892. http://dx.doi.org/10.33448/rsd-v11i7.29892.
Повний текст джерелаMillichap, J. Gordon. "Ice Cream Headache." Pediatric Neurology Briefs 6, no. 4 (April 1, 1992): 29. http://dx.doi.org/10.15844/pedneurbriefs-6-4-6.
Повний текст джерелаMaguire, Denise. "Ice Cream, Anyone?" Neonatal Network 20, no. 5 (August 2001): 57–58. http://dx.doi.org/10.1891/0730-0832.20.5.57.
Повний текст джерелаHAMILTON, MARION P. "Ice cream manufacture." International Journal of Dairy Technology 43, no. 1 (February 1990): 17–20. http://dx.doi.org/10.1111/j.1471-0307.1990.tb02758.x.
Повний текст джерелаWilbey, R. Andrew. "Ice Cream II." International Journal of Dairy Technology 58, no. 4 (November 2005): 239. http://dx.doi.org/10.1111/j.1471-0307.2005.00185.x.
Повний текст джерелаSleigh, J. W., and M. Harries. "Ice cream headache." BMJ 315, no. 7108 (September 6, 1997): 609. http://dx.doi.org/10.1136/bmj.315.7108.609a.
Повний текст джерелаHulihan, J. "Ice cream headache." BMJ 314, no. 7091 (May 10, 1997): 1364. http://dx.doi.org/10.1136/bmj.314.7091.1364.
Повний текст джерелаCohen, Seth, and Urmimala Sarkar. "Ice Cream Rounds." Academic Medicine 88, no. 1 (January 2013): 66. http://dx.doi.org/10.1097/acm.0b013e3182768a42.
Повний текст джерелаVega, Cesar. "Healthier Ice Cream?" Scientific American 308, no. 1 (December 18, 2012): 21. http://dx.doi.org/10.1038/scientificamerican0113-21b.
Повний текст джерелаJoseph, E., and E. Houghton. "Tofu Ice Cream." Journal of the Academy of Nutrition and Dietetics 114, no. 9 (September 2014): A49. http://dx.doi.org/10.1016/j.jand.2014.06.152.
Повний текст джерелаWansink, Brian, Koert van Ittersum, and James E. Painter. "Ice Cream Illusions." American Journal of Preventive Medicine 31, no. 3 (September 2006): 240–43. http://dx.doi.org/10.1016/j.amepre.2006.04.003.
Повний текст джерелаOta, Mitsuhito, Hiroyuki Kawasaki, and Masashi Horimoto. "Ice Cream Urticaria." American Journal of Medicine 123, no. 12 (December 2010): e1-e2. http://dx.doi.org/10.1016/j.amjmed.2010.04.034.
Повний текст джерелаSmith, Earl. "Understanding Ice Cream." After Dinner Conversation 4, no. 3 (2023): 28–43. http://dx.doi.org/10.5840/adc20234324.
Повний текст джерелаDubey, U. K., and C. H. White. "Ice Cream Shrinkage: A Problem for the Ice Cream Industry." Journal of Dairy Science 80, no. 12 (December 1997): 3439–44. http://dx.doi.org/10.3168/jds.s0022-0302(97)76320-3.
Повний текст джерелаRodrigues, Ellen Francine, Luana Paula Vendruscolo, Kimberly Bonfante, Christian Oliveira Reinehr, Eliane Colla, and Luciane Maria Colla. "Phycocyanin as substitute for texture ingredients in ice creams." British Food Journal 122, no. 2 (December 6, 2019): 693–707. http://dx.doi.org/10.1108/bfj-07-2019-0553.
Повний текст джерелаConficoni, D., L. Alberghini, E. Bissacco, M. Ferioli, and V. Giaccone. "Heavy Metal Presence in Two Different Types of Ice Cream: Artisanal Ice Cream (Italian Gelato) and Industrial Ice Cream." Journal of Food Protection 80, no. 3 (February 16, 2017): 443–46. http://dx.doi.org/10.4315/0362-028x.jfp-16-291.
Повний текст джерелаAtallah, Atallah A., Osama M. Morsy, Wael Abbas, and El-Sayed G. Khater. "Microstructural, Physicochemical, Microbiological, and Organoleptic Characteristics of Sugar- and Fat-Free Ice Cream from Buffalo Milk." Foods 11, no. 3 (February 8, 2022): 490. http://dx.doi.org/10.3390/foods11030490.
Повний текст джерелаChoo, S. Y., S. K. Leong, and F. S. Henna Lu. "Physicochemical and Sensory Properties of Ice-cream Formulated with Virgin Coconut Oil." Food Science and Technology International 16, no. 6 (November 11, 2010): 531–41. http://dx.doi.org/10.1177/1082013210367546.
Повний текст джерелаBolliger, S., H. Wildmoser, H. D. Goff, and B. W. Tharp. "Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream." International Dairy Journal 10, no. 11 (January 2000): 791–97. http://dx.doi.org/10.1016/s0958-6946(00)00108-4.
Повний текст джерелаLučan Čolić, Mirela, Martina Antunović, Marko Jukić, Ivana Popović, and Jasmina Lukinac. "Sensory Acceptance and Characterisation of Turmeric- and Black-Pepper-Enriched Ice Cream." Applied Sciences 13, no. 21 (October 28, 2023): 11802. http://dx.doi.org/10.3390/app132111802.
Повний текст джерелаSezer, Elif, Ahmet Ayar, and Suzan Öztürk Yılmaz. "Fermentation of Dietary Fibre-Added Milk with Yoghurt Bacteria and L. rhamnosus and Use in Ice Cream Production." Fermentation 9, no. 1 (December 21, 2022): 3. http://dx.doi.org/10.3390/fermentation9010003.
Повний текст джерелаBilyk, O. Ya, N. B. Slyvka, V. O. Nagovska, and O. R. Mykhaylytska. "Development of ice cream recipe with dates processing products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 95 (April 9, 2021): 51–56. http://dx.doi.org/10.32718/nvlvet-f9509.
Повний текст джерелаТворогова, А. А., И. А. Гурский, Н. В. Казакова, and И. А. Королев. "Study on technological functionality of citrus fibers in production of the Creamy and the High Fatty ice cream." Food processing industry, no. 8 (August 2, 2023): 6–9. http://dx.doi.org/10.52653/ppi.2023.8.8.001.
Повний текст джерелаSulejmani, Erhan, and Mersel Demiri. "The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage." Mljekarstvo 70, no. 2 (March 25, 2020): 120–30. http://dx.doi.org/10.15567/mljekarstvo.2020.0206.
Повний текст джерелаFavaro-Trindade, C. S., J. C. de Carvalho Balieiro, P. Felix Dias, F. Amaral Sanino, and C. Boschini. "Effects of Culture, pH and Fat Concentration on Melting Rate and Sensory Characteristics of Probiotic Fermented Yellow Mombin (Spondias mombin L) Ice Creams." Food Science and Technology International 13, no. 4 (August 2007): 285–91. http://dx.doi.org/10.1177/1082013207082387.
Повний текст джерелаDEAN, J. P., and E. A. ZOTTOLA. "Use of Nisin in Ice Cream and Effect on the Survival of Listeria monocytogenes†." Journal of Food Protection 59, no. 5 (May 1, 1996): 476–80. http://dx.doi.org/10.4315/0362-028x-59.5.476.
Повний текст джерелаPaucar-Carrión, Cristina, Marcela Espinoza-Monje, Cristian Gutiérrez-Zamorano, Kimberly Sánchez-Alonzo, Romina I. Carvajal, Cristian Rogel-Castillo, Katia Sáez-Carrillo, and Apolinaria García-Cancino. "Incorporation of Limosilactobacillus fermentum UCO-979C with Anti-Helicobacter pylori and Immunomodulatory Activities in Various Ice Cream Bases." Foods 11, no. 3 (January 25, 2022): 333. http://dx.doi.org/10.3390/foods11030333.
Повний текст джерелаBuniowska-Olejnik, Magdalena, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot та Anna Kamińska-Dwórznicka. "Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators". Molecules 28, № 7 (24 березня 2023): 2924. http://dx.doi.org/10.3390/molecules28072924.
Повний текст джерелаChamchan, Rungrat, Pornrat Sinchaipanit, Sasapin Disnil, Sitima Jittinandana, Anadi Nitithamyong, and Nattira On-nom. "Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract." British Food Journal 119, no. 10 (October 2, 2017): 2172–82. http://dx.doi.org/10.1108/bfj-10-2016-0502.
Повний текст джерелаBolliger, S., H. D. Goff, and B. W. Tharp. "Correlation between colloidal properties of ice cream mix and ice cream." International Dairy Journal 10, no. 4 (January 2000): 303–9. http://dx.doi.org/10.1016/s0958-6946(00)00044-3.
Повний текст джерелаGuenard, Rebecca. "Taking the cream out of ice cream." INFORM International News on Fats, Oils, and Related Materials 30, no. 8 (September 1, 2019): 6–10. http://dx.doi.org/10.21748/inform.09.2019.06.
Повний текст джерелаShakeel-Ur-Rehman, Kunjbihari G. Upadhyay, and Ajit J. Pandya. "Evaluation of khoa as a milk solids source in ice cream." Journal of Dairy Research 61, no. 1 (February 1994): 143–49. http://dx.doi.org/10.1017/s0022029900028132.
Повний текст джерелаMakki, M. M. M., M. A. Mohd Basri, A. S. Baharuddin, M. A. P. Mohammed, Y. A. Yusof, M. Wakisaka, and N. A. A. Rahman. "Development of a direct observation method and the influence of formulation parameter on frozen ice cream microstructure." Food Research 7, no. 2 (April 7, 2023): 186–93. http://dx.doi.org/10.26656/fr.2017.7(2).696.
Повний текст джерелаAkter, Sabrina, and Sangita Ahmed. "Bacterial Analysis of Different Types of Ice Creams from Dhaka City." Bangladesh Journal of Microbiology 29, no. 1 (June 25, 2016): 41–43. http://dx.doi.org/10.3329/bjm.v29i1.28434.
Повний текст джерелаMeneses, Roberta Barbosa de, Calionara Melo, Carolina Souza, Leonardo Maciel, Maria Helena Rocha-Leão, and Carlos Adam Conte-Junior. "Influence of dairy by-products on fatty acid profile, technological and sensory characteristics of ice cream." Concilium 23, no. 6 (April 27, 2023): 70–89. http://dx.doi.org/10.53660/clm-1132-23d07.
Повний текст джерелаFlannery, Maura C. "D'Arcy Thompson's Ice Cream." American Biology Teacher 60, no. 9 (November 1, 1998): 703–7. http://dx.doi.org/10.2307/4450585.
Повний текст джерелаAlabanza, Lokelani. "Kismet & Ice Cream." Sewanee Review 130, no. 3 (June 2022): 446–56. http://dx.doi.org/10.1353/sew.2022.0038.
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