Show simple item record

dc.contributor.authorHomayouni, A
dc.contributor.authorJavadi, M
dc.contributor.authorAnsari, F
dc.contributor.authorPourjafar, H
dc.contributor.authorJafarzadeh, M
dc.contributor.authorBarzegar, A
dc.date.accessioned2018-08-26T08:33:31Z
dc.date.available2018-08-26T08:33:31Z
dc.date.issued2018
dc.identifier.urihttp://dspace.tbzmed.ac.ir:8080/xmlui/handle/123456789/52441
dc.description.abstractIce cream is a complex food colloid that consists of an unfrozen serum phase, ice crystals, fat globules, and air bubbles. The main ingredients of ice cream are fat, milk solid-not-fat, sucrose, stabilizer, and emulsifier. Various steps in the manufacturing process, including mixing, pasteurization, homogenization, aging, freezing, and hardening, contribute to the development of this structure. In general, the analytical methods can be divided into three groups: chemical (volatile and non-volatile compounds), physical (rheological and color analysis), and structural analysis. The aim of this study was to review the new methods that were used for the analysis of ice cream. é 2018 Springer Science+Business Media, LLC, part of Springer Nature
dc.language.isoEnglish
dc.relation.ispartofFood Analytical Methods
dc.subjectChemicals
dc.subjectEmulsification
dc.subjectIce
dc.subjectVolatile organic compounds
dc.subjectAnalysis
dc.subjectAnalytical method
dc.subjectColor analysis
dc.subjectIce creams
dc.subjectManufacturing process
dc.subjectNon-volatile compounds
dc.subjectPhysical
dc.subjectStructural
dc.subjectChemical analysis
dc.titleAdvanced Methods in Ice Cream Analysis: a Review
dc.typeArticle
dc.citation.spage1
dc.citation.epage11
dc.citation.indexScopus
dc.identifier.DOIhttps://doi.org/10.1007/s12161-018-1292-0


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record