Advanced Methods in Ice Cream Analysis: a Review
dc.contributor.author | Homayouni, A | |
dc.contributor.author | Javadi, M | |
dc.contributor.author | Ansari, F | |
dc.contributor.author | Pourjafar, H | |
dc.contributor.author | Jafarzadeh, M | |
dc.contributor.author | Barzegar, A | |
dc.date.accessioned | 2018-08-26T08:33:31Z | |
dc.date.available | 2018-08-26T08:33:31Z | |
dc.date.issued | 2018 | |
dc.identifier.uri | http://dspace.tbzmed.ac.ir:8080/xmlui/handle/123456789/52441 | |
dc.description.abstract | Ice 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.iso | English | |
dc.relation.ispartof | Food Analytical Methods | |
dc.subject | Chemicals | |
dc.subject | Emulsification | |
dc.subject | Ice | |
dc.subject | Volatile organic compounds | |
dc.subject | Analysis | |
dc.subject | Analytical method | |
dc.subject | Color analysis | |
dc.subject | Ice creams | |
dc.subject | Manufacturing process | |
dc.subject | Non-volatile compounds | |
dc.subject | Physical | |
dc.subject | Structural | |
dc.subject | Chemical analysis | |
dc.title | Advanced Methods in Ice Cream Analysis: a Review | |
dc.type | Article | |
dc.citation.spage | 1 | |
dc.citation.epage | 11 | |
dc.citation.index | Scopus | |
dc.identifier.DOI | https://doi.org/10.1007/s12161-018-1292-0 |
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