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Effects Of Varying Heat Treatments On The Solubility And Stabilization Effectiveness In Ice Cream Of Common Water Binding Agents
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Book Synopsis Effects of Varying Heat Treatments on the Solubility and Stabilization Effectiveness in Ice Cream of Common Water-binding Agents by : Ghanem Samaan Haddad
Download or read book Effects of Varying Heat Treatments on the Solubility and Stabilization Effectiveness in Ice Cream of Common Water-binding Agents written by Ghanem Samaan Haddad and published by . This book was released on 1970 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Comprehensive Dissertation Index, 1861-1972: Health and environmental sciences by : Xerox University Microfilms
Download or read book Comprehensive Dissertation Index, 1861-1972: Health and environmental sciences written by Xerox University Microfilms and published by . This book was released on 1973 with total page 1060 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis American Doctoral Dissertations by :
Download or read book American Doctoral Dissertations written by and published by . This book was released on 1969 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :University of Georgia. College of Agriculture. Experiment Stations Publisher : ISBN 13 : Total Pages :458 pages Book Rating :4.:/5 (6 download)
Book Synopsis Annual Report by : University of Georgia. College of Agriculture. Experiment Stations
Download or read book Annual Report written by University of Georgia. College of Agriculture. Experiment Stations and published by . This book was released on 1965 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Monograph on Cellulose and Derivatives by :
Download or read book Monograph on Cellulose and Derivatives written by and published by . This book was released on 1972 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Recovery of Proteins from Thermoquarg Whey by Microfiltration of Carboxymethyl Cellulose Complexes by : Yoav D. Livney
Download or read book Recovery of Proteins from Thermoquarg Whey by Microfiltration of Carboxymethyl Cellulose Complexes written by Yoav D. Livney and published by . This book was released on 1995 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Effects of Ultra-high Temperature Heat Treatments on the Solubility and Physical Properties of Stabilizers in Ice Cream by : Bharatkumar Ishwarbhai Patel
Download or read book The Effects of Ultra-high Temperature Heat Treatments on the Solubility and Physical Properties of Stabilizers in Ice Cream written by Bharatkumar Ishwarbhai Patel and published by . This book was released on 1972 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis National Agricultural Library Catalog by : National Agricultural Library (U.S.)
Download or read book National Agricultural Library Catalog written by National Agricultural Library (U.S.) and published by . This book was released on 1982 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Comprehensive Dissertation Index, 1861-1972: Author index by : Xerox University Microfilms
Download or read book Comprehensive Dissertation Index, 1861-1972: Author index written by Xerox University Microfilms and published by . This book was released on 1973 with total page 1100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Ice Recrystallization in Ice Cream by : Talia Livney
Download or read book Ice Recrystallization in Ice Cream written by Talia Livney and published by . This book was released on 1995 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Ultra-high Heat Treatments on Ice Cream Mix and the Body and Texture of Ice Cream by : Audie Dee Elrod
Download or read book Effects of Ultra-high Heat Treatments on Ice Cream Mix and the Body and Texture of Ice Cream written by Audie Dee Elrod and published by . This book was released on 1961 with total page 93 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams by : Dariann Gallegos
Download or read book Effects of Milk Protein Concentrate and Stabilizer Type on Shrinkage in Low Fat Ice Creams written by Dariann Gallegos and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The MPC samples were assessed for differences in composition and functionality. The rmMPC was significantly lower in calcium and phosphorous content when compared to the MPC sample. The rmMPC was more readily soluble than the MPC; the MPC needed 30 minutes of heating (42°C) to reach the same level of solubility. After production, the ice cream mix and frozen ice cream was assessed. The dynamic viscosity and kinematic viscosity were significantly lower in the samples prepared with no stabilizers compared to the samples prepared with TSG and the blend of TSG-LBG. The low-fat ice creams met the target parameters for composition and overrun. The samples prepared with no stabilizers had significantly lower draw temperatures than the stabilized treatments. Samples prepared with the stabilizer blend of TSG-LBG had significantly lower meltdown rates than the non-stabilized and TSG stabilized treatments. Initial sensory analysis revealed no significant differences. Month 3, 6, and 9 analysis could not be completed due the Covid-19 pandemic. The density of the product held at -30°C did not vary over time. Storage conditions were an important variable in reducing shrinkage in ice cream. Ice cream stored in -30°C temperatures did not shrink over the 9-month testing period, while ice cream stored in -17°C temperatures showed shrinkage in all treatments.
Book Synopsis Strategies to Reduce Sodium Intake in the United States by : Institute of Medicine
Download or read book Strategies to Reduce Sodium Intake in the United States written by Institute of Medicine and published by National Academies Press. This book was released on 2010-11-14 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Book Synopsis Effect of Stabilizers on Fat Agglomeration in Ice Cream During Freezing by : Inggrayani Herlambang
Download or read book Effect of Stabilizers on Fat Agglomeration in Ice Cream During Freezing written by Inggrayani Herlambang and published by . This book was released on 2007 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Fat agglomeration has been widely known to contribute in the development of ice cream structure. this results from partial coalescence of fat globules induced by shear forces of agitation and ice crystallization during ice cream manufacturing. Preliminary study of commercial ice cream revealed that stabilizers help fat agglomeration. ice cream without any stabilizer had no cumulative % particle > 10 um, which means no fat agglomeration. the choice of emulsifier also affected the extent of fat agglomeration. in general, ice cream with egg yolks as emulsifier had lower amount of fat agglomerates than ice cream with mono- and di-glycerides as emulsifiers. To investigate the role of stabilizers and emulsifiers in more detail, ice cream mixes were prepared with a composition of 10% milk fat, 10% milk solids-not-fat (MSNF), 12% sucrose, 6% corn syrup solids (CSS) and 0.15% mono and di-glycerides (MDG). Three different gums, locust bean gum (LBG), carrageenan (Carr), and carboxy methyl cellulose (CMC), were used either singly or in combination at concentration of 0.15%, except Carr, which was added at 0.02%. The aim of this research was to examine the effects of different type of stabilizers on fat agglomeration during freezing in the presence and absence of emulsifiers. another objective of the study was to understand the influence of stabilizer on the melting resistance of ice cream. integrated light scattering with Malvern Mastersizer was used to obtain fat globules distribution and fat agglomeration. D[4,3] and cumulative % particle greater than 10 um were used to indicate fat agglomeration. Melting resistance of ice cream was examined by conducting meltdown test at ambient temperature. Dripped loss, the mass of ice cream pass through the screen, was measured as a function of time. The melting rate was calculated from the linear portion of the melting curve. Results of this study showed that choice of stabilizers influences the amount of fat aggregates formed during freezing. Ice cream with added stabiliers and/or emulsifiers showed higher extent of fat agglomeration as compared to ice cream without any stabilizers and emulsifiers. Different stabilizer gave different degree of fat agglomeration. Generally, the use of emulsifier together with stabilizer enhanced the fat agglomeration. Combination stabilizers had more effects on fat agglomeration as compared to single stabilizers because of the synergistic effect of stabilizers. Ice cream with LBG and Carr (in combination) had the highest amount of fat aggregates followed by CMC>LBG+Carr+CMC+MDG. For those with a lesser affect on fat aggregation in the ice cream, the effect was neither MDG nor stabilizer >Carr>CMC+LBG. Generally, there was less fat aggregation but more melting resistance when stabilizers were combined with emulsifier. There was no correlation between fat agglomeration and melting rate of ice creams. Overall, the studies demonstrated that stabilizers promote fat agglomeration during freezing. Further studies on ice cream structure are needed to understand the interaction of these stabilizers in the ice cream matrix.
Book Synopsis Advanced Dairy Chemistry by : Paul L. H. McSweeney
Download or read book Advanced Dairy Chemistry written by Paul L. H. McSweeney and published by Springer Science & Business Media. This book was released on 2009-04-20 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Book Synopsis Cellulose and Cellulose Derivatives in the Food Industry by : Tanja Wuestenberg
Download or read book Cellulose and Cellulose Derivatives in the Food Industry written by Tanja Wuestenberg and published by John Wiley & Sons. This book was released on 2014-07-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.
Download or read book Ice Cream written by Robert T. Marshall and published by Springer. This book was released on 2012-12-06 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
