Relevant bibliographies by topics / Dairy desserts

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Dairy desserts'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 January 2023

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Journal articles on the topic "Dairy desserts"

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Rudakova, Tetyana, Antonina Minorova, Nataliia Krushelnytska, and Sergiy Narizhnyy. "Scientific approaches to classifying dairy dessert products." FOOD RESOURCES 9, no. 16 (2021): 164–79. http://dx.doi.org/10.31073/foodresources2021-16-16.

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Subject of study. At the present stage of technology development, dairy dessert products acquire special significance due to its high sensorial properties, a wide range of components, the possibility of varying the nutritional and energy value. However, the range of desserts made from milk using different types of fillers and structurants is very diverse. Therefore, there is a need for their systematization and classification. The aim of the research was to systematize up-dated information on the composition and technology of dairy desserts using non-traditional structurants from raw materials
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Silva, Jiuliane Martins da, Giovanna Caputo Almeida Ferreira, Catarina de Mesquita Oliveira, et al. "Non-dairy based desserts: a literature review." Research, Society and Development 9, no. 11 (2020): e77691110275. http://dx.doi.org/10.33448/rsd-v9i11.10275.

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The Brazilian market for food products with low lactose content and foods for the vegan population, lactose intolerant and even the public that seeks lactose-free food by preference needs diversification. This review sought to describe articles that addressed the development and characterization of non-dairy based desserts. A search was made for references in the CAPES, Lilacs, Scielo, and ScienceDirect databases in September 2019 covering the period 2010-2020 and using the descriptive terms "Frozen desserts " or "Dairy alternatives " or "N on dairy "Or" Ice cream ". As selection criteria, res
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Craig, Winston J., and Cecilia J. Brothers. "Nutritional Content of Non-Dairy Frozen Desserts." Nutrients 14, no. 19 (2022): 4150. http://dx.doi.org/10.3390/nu14194150.

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There is a growing interest in non-dairy alternatives fueled by concerns about personal health and the health of the planet. Sales of non-dairy frozen desserts have increased along with other non-dairy alternatives such as plant-based beverages, cheeses, yogurts and creamers. The aim of this study was to conduct a cross-sectional survey of plant-based frozen desserts to determine their nutritional content. A total of 358 plant-based frozen desserts were analyzed from the nutrition label listed on the commercial container. The various products were based upon coconut (n = 126), oat milk (n = 63
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Kuzmyk, Uliana, and Valeriia Bohdanova. "Using of whey in dairy desserts technology." Ukrainian Journal of Food Science 8, no. 1 (2020): 80–94. http://dx.doi.org/10.24263/2310-1008-2020-8-1-9.

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Sahin, Serpil, Haluk Hamamci, and Sultan Garayev. "Rheological properties of lactose-free dairy desserts." Food Science and Technology International 22, no. 7 (2016): 609–20. http://dx.doi.org/10.1177/1082013216636262.

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Marwa I Khalifa and Heba A Dowidar. "Load of coliforms and fecal coliforms in dairy desserts in Aswan City." International Journal of Life Science Research Archive 2, no. 2 (2022): 041–46. http://dx.doi.org/10.53771/ijlsra.2022.2.2.0037.

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The dairy desserts are of wide popularity and variety. Also microbiological safety and quality is lack. Seventy five samples of dairy dessert consumed in Aswan City were collected and analyzed for coliforms, fecal coliforms, and E.coli counts. The results revealed that 14 (56%), 9 (36%) and 5(20%) of examined dairy desserts Bellilah, Custard and Om-Ali samples, respectively were contaminated by coliforms in counts exceeding the Egyptian standards. While, 9(36%), 2(8%), 2(8%) of samples exposed fecal coliforms. On the other hand, E.coli was occurred in 7(28%), 2 (8%) and 2 (8%) of examined samp
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Telezhenko, L., I. Bilenka, O. Zolovska, and N. Lazarenko. "The development of technology of dairy-vegetative dessert with functional additives." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 20, no. 90 (2018): 46–52. http://dx.doi.org/10.32718/nvlvet9010.

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The article component composition of creamy dessert with whipped consistence on the basis of cottage cheese using alternative plant raw materials – chufa and Jerusalem artichoke tubers or honey was established and proved. This allowed to obtain finished product with low glycemic index. The possibility of using the chufa is shown (earth almond), as a carrier of mono- and polyunsaturated fatty acids (which make up about 82% of the total content), allows to receive desserts with recommended composition of fatty acids. It is shown that preliminary processing of chufa to finely ground semi-product
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González-Tomás, L., S. Bayarri, and E. Costell. "Inulin-enriched dairy desserts: Physicochemical and sensory aspects." Journal of Dairy Science 92, no. 9 (2009): 4188–99. http://dx.doi.org/10.3168/jds.2009-2241.

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Bilbao‐Sainz, Cristina, Amanda J. G. Sinrod, Bor‐Sen Chiou, and Tara McHugh. "Functionality of strawberry powder on frozen dairy desserts." Journal of Texture Studies 50, no. 6 (2019): 556–63. http://dx.doi.org/10.1111/jtxs.12464.

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JANA, A. H., J. P. PRAJAPATI, and N. S. JOSHI. "Bulking agents in low calorie frozen dairy desserts." International Journal of Dairy Technology 47, no. 1 (1994): 32–38. http://dx.doi.org/10.1111/j.1471-0307.1994.tb01268.x.

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Dissertations / Theses on the topic "Dairy desserts"

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Boikhutso, Jane Motladi. "Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese." Diss., University of Pretoria, 2010. http://hdl.handle.net/2263/26061.

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Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage cheese. Four formulations were made by adding fruit pulp to the cottage cheese. These were; treatment 1 = 0 % fruit pulp, treatment 2 = 10 % fruit pulp, treatment 3 = 20 % fruit pulp and treatment 4 = 30 % fruit pulp. All of the four treatments were found to be acceptable by a consumer panel and preferen
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Caupers, Margarida Maria Vargas Firmino e. Goes. "Plano de Marketing : Iogurteria do Bairro 2014." Master's thesis, Instituto Superior de Economia e Gestão, 2013. http://hdl.handle.net/10400.5/11399.

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Mestrado em Marketing<br>O presente trabalho de projecto traduz-se na realização de um Plano de Marketing para a Iogurteria do Bairro. Esta empresa foi criada por dois amigos e sócios e foi lançada em Março de 2012 no mercado da restauração, mais propriamente em frozen yogurt. Este Plano de Marketing tem como objectivos aumentar o reconhecimento da marca perante os clientes, fidelizar os clientes existentes e angariar clientes novos e aumentar as vendas e a notoriedade da marca perante os consumidores e o mercado. Para alcançar eficazmente estes objectivos, foram definidas as envolventes inter
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Moufle, Anne-Laure. "Etude des interactions physico-chimiques qui influencent au cours du temps la qualité des crèmes dessert conservées à température ambiante : mise en place d'une technique de vieillissement accéléré Impact of temperature cycling and isothermal storage on the quality of acidic and neutral shelf-stable dairy desserts packaged in flexible pouches." Thesis, Artois, 2017. http://www.theses.fr/2017ARTO0409.

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En science des aliments, les tests de vieillissement accéléré appliqués aux produits « longue conservation » sont encore peu développés, notamment sur des produits fabriqués à l’échelle industrielle. Le vieillissement accéléré constitue pourtant un réel enjeu dans la course à l'innovation qui pousse les entreprises à réduire les cycles de développement et de lancement de nouveaux produits. L’objectif principal de la présente étude est donc de mettre en place, par une approche intégrée, une technique de vieillissement accéléré sur des produits du commerce : des crèmes dessert conditionnées en g
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Smith, Mark H. "Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate." DigitalCommons@USU, 1994. https://digitalcommons.usu.edu/etd/5424.

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The purpose of this project was to initiate development of a nonrefrigerated dairy dessert product. Milk was concentrated by pressure-driven filtration and then sterilized using ultra-high temperature (UHT) processing. Following sterilization, samples were aseptically inoculated with rennet to coagulate the milk, which was then stored at room temperature. These processing steps produced a dairy dessert that did not require refrigeration. I investigated the influence of total solids, milk fat, rennet dosage, storage temperature, and storage time on curd firmness and syneresis. I investigated th
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Imram, Nazlin Binte. "Sensory perception and manipulation of colour and appearance attributes in formulated dairy dessert gels." Thesis, Open University, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298169.

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Santos, Douglas Xavier dos. "Synbiotic aerated dessert: diet product development and evaluation of the intake effects in individuals with metabolic syndrome." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-22012018-101115/.

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The objective of this work was to adapt a synbiotic aerated diet dessert, produced with the addition of a probiotic culture of Lactobacillus acidophilus La-5 and prebiotic ingredients (fructooligosaccharides and inulin), from the previously developed sucrose-containing formulation, and to evaluate the effects of its ingestion on adult volunteers with metabolic syndrome (MetS) during a period of 8 weeks of intervention. In addition, to improve the resistance of the probiotic to simulated gastrointestinal conditions, a microencapsulation process was optimized. For the development of the product,
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Ravula, Ramakanth Rao. "Use of cryoprotectants, microencapsulation of bacterial cells and acid and low temperature adaptations in improving viability of probiotic bacteria in fermented frozen dairy desserts." Thesis, 2000. https://vuir.vu.edu.au/15337/.

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The main aim of this study was to improve the viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) in fermented frozen dairy desserts. In order to improve the viability of probiotic bacteria, initial studies were undertaken to determine the existing levels of probiotic bacteria present in fermented frozen dairy desserts.
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Chan, Albert Shiu Man. "Utilization of commercial pea protein isolate and commercial hydrogenated canola oils in the development of a non-dairy frozen dessert." 1990. http://hdl.handle.net/1993/16984.

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Vieira, Sofia da Conceição Medeiros. "Desenvolvimento de uma sobremesa láctea de araçá (Psidium cattleyanum Sabine) enriquecida com soro de leite." Master's thesis, 2021. http://hdl.handle.net/10400.3/5957.

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Dissertação de Mestrado, Tecnologia e Segurança Alimentar, 12 de fevereiro de 2021.<br>O presente estudo teve como objetivo desenvolver uma formulação de uma sobremesa láctea de araçá (Psidium cattleyanum Sabine), com a adição de soro de leite, estável à temperatura ambiente. Numa fase preliminar realizaram-se 8 formulações com diferentes percentagens de incorporação de polpa de araçá, de açúcar e três hidocolóides (goma guar, goma xantana e pectina), as quais foram testadas por um painel de 14 provadores, selecionados de entre consumidores frequentes da sobremesa tradicional. Foram realizadas
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Books on the topic "Dairy desserts"

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Weston, Nicole. Making vegan frozen treats: 50 recipes for nondairy ice creams, sorbets, granitas, and other delicious desserts. Storey Publishing, 2015.

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The vegan scoop: 150 recipes for dairy-free ice cream that tastes better than the "real" thing. Fair Winds Press, 2010.

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Simply gluten-free & dairy-free: Breakfasts, lunches, treats, dinners, desserts. Duncan Baird Publishers, 2014.

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William, Shurtleff. Amazake and amazake frozen desserts: Industry and market in the North America = [Amazake]. Soyfoods Center, 1988.

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More Great Good Dairy-free Desserts Naturally: Sin-sational sumptuous treats. Book Pub. Company, 2006.

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Sweet & natural: More than 120 naturally sweet and dairy-free desserts. St. Martin's Press, 1999.

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Services, Florida Legislature House of Representatives Committee on Agriculture and Consumer. A review of the Division of Dairy Industry: Sunset of milk fat testers, sunset of frozen desserts. The Committee, 1993.

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Hall, Annette Pia. 101 fabulous dairy-free desserts everyone will love: For the lactose-intolerant, the dairy-allergic, and their friends and families. Barrytown Ltd., 1998.

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Shoyer, Paula. The kosher baker: Over 160 dairy-free desserts from traditional to trendy. University Press of New England, 2010.

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Shoyer, Paula. The kosher baker: Over 160 dairy-free desserts from traditional to trendy. University Press of New England, 2010.

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Book chapters on the topic "Dairy desserts"

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Marshall, Robert T., H. Douglas Goff, and Richard W. Hartel. "Soft-Frozen Dairy Desserts." In Ice Cream. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0163-3_10.

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Goff, H. Douglas, and Richard W. Hartel. "Soft-Frozen Dairy Desserts." In Ice Cream. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-6096-1_8.

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Chandan, Ramesh C., and Arun Kilara. "Puddings and Dairy-Based Desserts." In Dairy Processing and Quality Assurance. John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch17.

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Chandan, Ramesh C., and Arun Kilara. "Puddings and Dairy-Based Desserts." In Dairy Processing & Quality Assurance. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804033.ch17.

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Rakes, Philip A., and Thomas R. Laaman. "Hydrocolloids in Frozen Dairy Desserts." In Hydrocolloids in Food Processing. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780813814490.ch6.

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Kilara, Arun, and Ramesh C. Chandan. "Ice Cream and Frozen Desserts." In Dairy Processing and Quality Assurance. John Wiley & Sons, Ltd,, 2015. http://dx.doi.org/10.1002/9781118810279.ch16.

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Kilara, Arun, and Ramesh C. Chandan. "Ice Cream and Frozen Desserts." In Dairy Processing & Quality Assurance. Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9780813804033.ch16.

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Lewis, M., and R. H. Dale. "Chilled yogurt and other dairy desserts." In Shelf Life Evaluation of Foods. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2095-5_7.

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VanWees, Samantha R., and Richard W. Hartel. "Microstructure of Ice Cream and Frozen Dairy Desserts." In Microstructure of Dairy Products. John Wiley & Sons Ltd, 2018. http://dx.doi.org/10.1002/9781118964194.ch10.

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Krasnoded, Tatiana, Tetiana Popova, Tetiana Bakina, and Olena Vasylchenko. "Prospects of Ukraine on the World Market of Dairy Desserts." In Modern Development Paths of Agricultural Production. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-14918-5_47.

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Conference papers on the topic "Dairy desserts"

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"Rheological properties of lactose-free dairy custard desserts." In 2016 ASABE International Meeting. American Society of Agricultural and Biological Engineers, 2016. http://dx.doi.org/10.13031/aim.20162461970.

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Yu, Yongqing, Yishan Zou, and Yu Sun. "An Intelligent Mobile Application to Automate the Analysis of Food Calorie using Artificial Intelligence and Deep Learning." In 2nd International Conference on Machine Learning Techniques and NLP (MLNLP 2021). Academy and Industry Research Collaboration Center (AIRCC), 2021. http://dx.doi.org/10.5121/csit.2021.111428.

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As obesity becomes increasingly common worldwide [9], more and more people want to lose weight – for both their health and their image. According to the Centers for Disease Control and Prevention (CDC), long-term changes in daily eating habits (such as regarding food/nutrition type, calorie intake) are successful at keeping weights off [10]. Therefore, it would be helpful to have an AI mobile program that identifies the types of food the user consumes and automatically calculates the total calories. This paper examines the development and optimization of an 11-categorical food classification m
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Kaur, Gurveer, and Tridib Kumar Goswami. "<i>It’s a maze: Effect of natural sweeteners on shelf stability of dairy dessert (Rasgulla) during refrigerated storage</i>." In 2018 Detroit, Michigan July 29 - August 1, 2018. American Society of Agricultural and Biological Engineers, 2018. http://dx.doi.org/10.13031/aim.201800356.

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Vasyukova, A. T., D. A. Tikhonov, R. A. Edwards, M. V. Vasyukov, and Talbi Mounir. "Macro- and microelements in new products for the population of ecological territories at risk." In III All-Russian Scientific Conference with International Participation "Science, technology, society: Environmental engineering for sustainable development of territories". Krasnoyarsk Science and Technology City Hall, 2022. http://dx.doi.org/10.47813/nto.3.2022.6.617-621.

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Reduction of deficiency of macro- and microelements in foodstuffs (in particular, iodine and fluorine) of ecologically impoverished regions is possible in the development of new products. In this regard, dietary supplements have been introduced into the recipes of meat, fish, vegetable, cereal and curd dishes. The combination of the main raw materials and additives, the functional properties of the products have been studied, and the optimal organoleptic, structural-mechanical, and rheological properties have been established. Additive "Mobi-lux Universal", containing heme iron, organic calciu
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Cruz, Fernando Costa da, BRENO FIGUEIREDO MAIA, FERNANDO AUGUSTO MIRANDA COSTA, NAILLA BYATRIZ SILVA DE MORAIS, and MAYKON LEAL BRANDÃO. "A INFLUÊNCIA DE ANTIBIÓTICOS NA RESISTÊNCIA E BACTÉRIAS E NO AUMENTO DOS RISCOS À SAÚDE HUMANA: UMA REVISÃO DE LITERATURA." In II Congresso Nacional de Microbiologia Clínica On-line. Revista Multidisciplinar em Saúde, 2022. http://dx.doi.org/10.51161/ii-conamic/36.

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Introdução: Os antibióticos são fundamentais para o tratamento das infecções bacterianas. Entretanto, anos de irrestrita utilização e de uso inadequado desses fármacos têm criado ambientes nos quais as bactérias resistentes a antibióticos acabam se multiplicando. Tomando como base a ideia de que bactérias de microbiota são as que carregam grande quantidade de genes de resistência a uma ou mais drogas, é possível predizer que os mecanismos de resistência podem ser intrínsecos ao microrganismo estudado ou adquiridos por meio de transmissão de material genético. Objetivo: Identificar e revisar, d
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