Determination of ice cream mix freezing points : a comparison of methods = Détermination du point de congélation des mélanges pour crèmes glacées : comparaison des méthodesBAER, R. J; KEATING, K. R.Journal of dairy science. 1987, Vol 70, Num 3, pp 555-558, issn 0022-0302Article

Effects of polysaccharide stabilizers on the nucleation of ice = Effets des stabilisants de polysaccharides sur la nucléation de la glaceMUHR, A. H; BLANSHARD, J. M. V; SHEARD, S. J et al.Journal of Food Technology. 1986, Vol 21, Num 5, pp 587-603, issn 0022-1163Article

Effects of overrun on structural and physical characteristics of ice creamSOFIAN, Rosalina P; HARTEL, Richard W.International dairy journal. 2004, Vol 14, Num 3, pp 255-262, issn 0958-6946, 8 p.Article

Normes Codex pour les eaux minérales naturelles et les glaces de consommation et les mélanges pour glaces. Première édition1983, 29 p.Book

Rheo-reactor for studying the processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice creamCHAVEZ-MONTES, B. Edgar; CHOPLIN, Lionel; SCHAER, Eric et al.Polymer international. 2003, Vol 52, Num 4, pp 572-575, issn 0959-8103, 4 p.Conference Paper

Ice cream making = La fabrication des crèmes glacéesROTHWELL, J.1985, 125 p.Book

L'équipement frigorifique du circuit de distribution des crèmes glacéesREMY, J.Revue générale du Froid. 1984, Vol 74, Num 5, pp 267-270, issn 0035-3205Article

Quelques traits caractéristiques du marché français des crèmes glacéesRevue générale du Froid. 1984, Vol 74, Num 5, pp 271-272, issn 0035-3205Article

Formulating and manufacturing ice cream and other frozen desserts : Frozen desserts: formulating, manufacturing, and marketingMARSHALL, Robert T; GOFF, Douglas.Food technology (Chicago). 2003, Vol 57, Num 5, pp 32-45, issn 0015-6639, 11 p.Article

Impact of disperse microstructure on rheology and quality aspects of ice creamWILDMOSER, Hans; SCHEIWILLER, Judith; WINDHAB, Erich J et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 8, pp 881-891, issn 0023-6438, 11 p.Article

IV.3: Processing and formulation effects on structural and rheological properties of ice cream mix, aerated mix and ice creamCHAVEZ-MONTES, B. E; CHOPLIN, L; SCHAER, E et al.International Dairy Federation special issue. 2004, Num 1, pp 250-263, issn 1025-8515, 14 p.Conference Paper

Investigation of the possible use of probiotics in ice cream manufactureTURGUT, Tamer; CAKMAKCI, Songul.International journal of dairy technology. 2009, Vol 62, Num 3, pp 444-451, issn 1364-727X, 8 p.Article

Properties of cholesterol-reduced ice cream made with cross-linked β-cyclodextrinHA, Hyun-Jee; AHN, Joungjwa; MIN, Sang-Gi et al.International journal of dairy technology. 2009, Vol 62, Num 3, pp 452-457, issn 1364-727X, 6 p.Article

Development of a rapid, simple paddle-style dipstick dye immunoassay specific for Listeria monocytogenesBLAZKOVA, Martina; KARAMONOVA, Ludmila; GREIFOVA, Maria et al.European food research & technology (Print). 2006, Vol 223, Num 6, pp 821-827, issn 1438-2377, 7 p.Article

Microbiological quality of ice creams commercialized in some cities in the state of Rio de Janeiro, BrazilDE FARIAS, Fabricio F; DA SILVA, Walace R; BOTELHO, Ana Carolina N et al.International journal of dairy technology. 2006, Vol 59, Num 4, pp 261-264, issn 1364-727X, 4 p.Article

A novel technique to control ice cream freezing by electrical characteristics analysisGROSSI, M; LAZZARINI, R; LANZONI, M et al.Journal of food engineering. 2011, Vol 106, Num 4, pp 347-354, issn 0260-8774, 8 p.Article

Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contentsNUERNBERG ROSSA, Priscilla; BURIN, Vivian Maria; BORDIGNON-LUIZ, Marilde T et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 48, Num 2, pp 224-230, issn 0023-6438, 7 p.Article

Detection of microbial concentration in ice-cream using the impedance techniqueGROSSI, M; LANZONI, M; POMPEI, A et al.Biosensors & bioelectronics. 2008, Vol 23, Num 11, pp 1616-1623, issn 0956-5663, 8 p.Article

Production of yogurt ice cream at different acidityGUNER, Ahmet; ARDIC, Mustafa; KELES, Abdullah et al.International journal of food science & technology. 2007, Vol 42, Num 8, pp 948-952, issn 0950-5423, 5 p.Article

Changes in freezing point and rheological properties of ice cream mix as a function of sweetener system and whey substitution = Modifications du point de congélation et des propriétés rhéologiques des mélanges pour crèmes glacées en fonction du système édulcorant et de l'incorporation de lactosérumSMITH, D. E; BAKSHI, A. S; LOMAURO, C. J et al.Milchwissenschaft. 1984, Vol 39, Num 8, pp 455-457, issn 0026-3788Article

The use of spinning disc reactor for processing ice cream base -effect of ageing in making model ice creamAKHTAR, Mahmood; BLAKEMORE, Ian; CLAYTON, Graham et al.International journal of food science & technology. 2009, Vol 44, Num 6, pp 1139-1145, issn 0950-5423, 7 p.Article

Influence of formulation on the thermal behavior of ice cream mix and ice creamGRANGER, C; SCHÖPPE, A; LEGER, A et al.Journal of the American Oil Chemists' Society. 2005, Vol 82, Num 6, pp 427-431, issn 0003-021X, 5 p.Article

SENSORY CHARACTERISTICS OF ICE CREAM PRODUCED IN THE U.S.A. AND ITALYTHOMPSON, Kelly R; CHAMBERS, Delores H; CHAMBERS, Edgar et al.Journal of sensory studies. 2009, Vol 24, Num 3, pp 396-414, issn 0887-8250, 19 p.Article

A cold comfortRUSSELL, A; GERRARD, A.Chemical engineer (London). 1996, Num 613, pp 15-17, issn 0302-0797Article

Amount and size of ice crystals in frozen samples as influenced by hydrocolloids = Influence des hydrocolloïdes sur le taux et la taille des cristaux de glace dans des échantillons surgelésBUYONG, N; FENNEMA, O.Journal of dairy science. 1988, Vol 71, Num 10, pp 2630-2639, issn 0022-0302Article