Ice creams

Excipients are widely used in pharmaceuticals, detergents, food, and drink because of their properties of low toxicity and hypoallergenicity. The excipient carboxymethylcellulose is used extensively as a thickener in foods such as baked goods, ice cream, gluten free, and reduced fat products, where it may be labeled as e-number E466.

4p vilazada 31-01-2024 6 2   Download

Ebook "Ice cream (Seventh edition)" focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results.

470p nhanphanguyet 28-01-2024 3 2   Download

Ice cream is absolutely one of the most popular and favorite food product for Palestinian children and adults. However, it is one of the most favorable foods for bacterial growth and potential source of food poisoning. The main objective of this work was to determine the bacteriological quality of packaged ice cream sold in Gaza city.

6p viisac 23-09-2023 6 1   Download

4000 Essential English Words 3 is the third volume in the 4000 Essential English Words series of books. It is designed to help English language learners build their vocabulary and improve their language skills. Ebook 4000 essential English words (Second edition) - Book 3: Part 1 includes contents: Unit 1: The Real St. Nick, Unit 2: The Shepherd and the Wild Sheep, Unit 3: The Boy and his Sled, Unit 4: Tiny Tina, Unit 5: Trick-or-treat!, Unit 6: The Senator and the Worm, Unit 7: Patsy Ann, Unit 8: The Anniversary Gift, Unit 9: Dalton vs.

97p haojiubujain05 09-08-2023 15 9   Download

Continued part 1, part 2 of ebook "Patisserie (Second edition)" provides readers with contents including: savoury goods; fermented goods; sweet sauces; bavarois and jelly sweets; fruit and other sweets; puddings; chocolate work; almond and other pastes; sugar work; preserves, creams and icings; ices; almond paste; sugar paste; modelling paste;...

182p lytamnguyet 04-08-2023 7 5   Download

The popularity of ice cream is increasing in tropical countries such as in Thailand. Purple sweet has high anthocyanin content which provides an attractive purple appearance for ice cream consumption. The purposes of this study were to determine the effects of the ratio of purple sweet potato mash and water, and concentration of carboxymethyl cellulose (CMC) as a stabilizer on the properties of ice cream.

8p vicedric 08-02-2023 8 3   Download

Continued part 1, part 2 of ebook "Patisserie (Second edition)" provide readers with content about: fermented goods; sweet sauces; bavaroise and jelly sweets; fruit and other sweets; puddings; chocolate work; almond and other pastes; sugar work; preserves, creams and icings; ices;... Please refer to the ebook for details!

167p duonghanthienbang 05-10-2022 17 4   Download

Chapter 32 - Cakes and icings. After reading the material in this chapter, you should be able to: Demonstrate the five basic cake mixing methods; describe the characteristics of high-fat cakes and low-fat cakes; prepare high-fat, or shortened, cakes and low-fat, or foam-type, cakes; prepare the six basic types of icings; assemble and ice layer cakes, small cakes, and sheet cakes.

30p runordie9 27-09-2022 11 4   Download

Giáo trình "Pha chế sinh tố và trà sữa (Nghề: Kỹ thuật pha chế đồ uống - Trung cấp)" mang đến cho học viên những kiến thức cơ bản nhất cùng những công thức mới nhất theo xu hướng hiện nay, nhằm giúp trang bị cho học viên những kỹ năng cần có để thực hiện việc pha chế thức uống một cách chính xác và hạn chế sai hỏng. Phần 2 của giáo trình cung cấp những nội dung về: pha chế trà sữa trân châu và làm các loại thạch; pha chế các món đá xay (ice blended); pha chế các món có soda;...

57p ryomaechizen 01-07-2022 66 27   Download

The main component of carotenoids (lyco-red) extracted from tomato peels was lycopene, phytoene, phytofluene, b-carotene, cis-lycopene and lutein. Consequently, the higher stability of carotenoids (lyco-red) extracted from tomato peels was observed in alkaline pH ranging from 7 to 10 and temperature ranging from 40 to 70 C.

9p schindler 30-12-2021 8 0   Download

Mục tiêu nghiên cứu đồ án là hoàn thiện phần thông tin nội dung kết hợp với hình ảnh qua trải nghiệm thực tế đã có từ đó xây dựng cụm đồ án theo tiêu chí những sản phẩm quảng cáo ấn tượng, đặc biệt có tính chuyên nghiệp và tạo được phong cách đặc trưng riêng cho sản phẩm.

24p tomjerry008 11-12-2021 27 6   Download

The research was conducted to determine with the title “Effect of Different Levels of Tapioca (Manihot esculenta) as a Fat Replacer in low Fat Probiotic Ice Cream” to develop suitable technology for the preparation of fat replacer in low fat probiotic ice cream, to access the feasibility of using four levels (5, 10, 15 and 20%) of tapioca (Maniihot esculenta) with 1, 2 and 3% of L. casei. Total 12 treatment combination was used in this study...

9p chauchaungayxua10 19-03-2021 15 1   Download

The aim of this research is to determine compositional, physichal properties and bacteriological quality of flavoured ice cream.

5p trinhthamhodang1218 26-02-2021 8 1   Download

Frozen yogurt is a unique dessert with physical properties of ice cream, and nutritional and sensory characteristics of yoghurt. A study was carried out to prepare dietetic frozen yoghurt by incorporating two per cent of traditional yoghurt cultures and 1% Bifidobacterium bifidum culture and also by replacing sugar with artificial sweeteners viz., sucralose and maltitol.

8p gaocaolon9 22-12-2020 22 1   Download

The present study was carried out to determine acceptability of Red Yeast Rice Powder as a colorant. On the basis of findings, it was concluded that the products prepared by using Red Yeast Rice powder as a colorant could be considered as the best from both nutritional and sensory point of view.

12p trinhthamhodang9 16-12-2020 10 1   Download

The present study was focused on to determine the presence of S. aureus in milk and milk products and also to determine the resistance against methicillin. During this study it was found that there was high presence of S. aureus as well as MRSA in milk and milk products (curd, cheese and ice-cream).

7p angicungduoc8 07-11-2020 11 1   Download

The microbiological quality of ice-cream samples collected from co-operative, branded private and non-branded sectors sold in and around Greater Hyderabad Municipal Co-operation, Telangana state was studied.

6p caygaocaolon4 04-04-2020 27 3   Download

Spirulina platensis is a filamentous Cyanobacterium with a high content of protein and essential vitamins that are commercially produced for feed and food supplementation. The present study was carried out to utilize the fermented oil cake filtrate as organic nutrient supplementation for Spirulina platensis cultivation. Commonly,the cultivation of S.platensis is done with conventional Zarrouk media that requires a high quality of NaHCO3.

8p chauchaungayxua4 18-03-2020 8 0   Download

The present study was envisaged with the aim to isolate and identify Bacillus cereus from milk and milk products. A total of 160 samples which comprise of raw pooled market milk (n=20), pasteurized milk (n=20), dahi (n=20), paneer (n=20), khoa (n=20), milk powder (n=20), ice cream (n=20) and butter (n=20) were collected and processed in the laboratory. Out of the 160 samples screened, Bacillus cereus could be isolated from 44 samples of different milk and milk products employing culture and biochemical assays.

5p caygaocaolon2 11-03-2020 12 2   Download

Custard apple (Sitaphal) is a yellowish green fruit of the family of plant species Annona. The postharvest system for these fruits is not yet adequately developed, and therefore several handling problems are still common. Rapid softening of fruits after harvest, especially during transportation and marketing is a major ongoing problem. The shelf-life of custard apple fruit can be enhanced upto 12 days in modified atmosphere storage at 10°C, whereas pulp can be stored for six months with potassium meta-bisulphite.

10p cothumenhmong3 22-02-2020 15 1   Download