Bibliografías temáticas / Ice cream

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Literatura académica sobre el tema "Ice cream"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de julio de 2025

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Artículos de revistas sobre el tema "Ice cream"

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WILSON, I. G., J. C. N. HEANEY, and S. T. C. WEATHERUP. "The effect of ice-cream-scoop water on the hygiene of ice cream." Epidemiology and Infection 119, no. 1 (1997): 35–40. http://dx.doi.org/10.1017/s0950268897007668.

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A survey of unopened ice cream, ice cream in use, and ice-cream-scoop water (n=91) was conducted to determine the effect of scoop water hygiene on the microbiological quality of ice cream. An aerobic plate count around 106 c.f.u. ml−1 was the modal value for scoop waters. Unopened ice creams generally had counts around 103–104 c.f.u. ml−1 and this increased by one order of magnitude when in use. Many scoop waters had low coliform counts, but almost half contained >100 c.f.u. ml−1. E. coli was isolated in 18% of ice creams in use, and in 10% of unopened ice creams. S. aureus was not detected
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Szkolnicka, Katarzyna, Anna Mituniewicz-Małek, Izabela Dmytrów, and Elżbieta Bogusławska-Wąs. "The use of mare’s milk for yogurt ice cream and synbiotic ice cream production." PLOS ONE 19, no. 8 (2024): e0304692. http://dx.doi.org/10.1371/journal.pone.0304692.

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During the last years, growing interest in the use of mare’s milk in food production is observed. The subject of the study was to evaluate the feasibility of mare’s milk for the production of yogurt ice cream and synbiotic ice cream. Four variants of mare’s milk ice cream were developed: ice cream with yogurt bacteria without inulin (YO) and with 2% of inulin (YO+I), synbiotic ice cream with 2% inulin and Lacticaseibacillus rhamnosus (LCR+I) and with Lactiplantibacillus plantarum (LP+I). Ice creams were enriched with inulin in order to evaluate its influence on the viability of LAB and on the
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Muenprasitivej, Nannapas, Ran Tao, Sarah Jeanne Nardone, and Sungeun Cho. "The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream." Foods 11, no. 12 (2022): 1745. http://dx.doi.org/10.3390/foods11121745.

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There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% w/v), using sucrose-sweetened ice cream as a control (14% w/v). Ice cream consumers (n = 92) rated their overall liking, attribute liking, and sweetness and bittern
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Ismail, A. H., S. Wongsakul, Ismail-Fitry M.R., Rozzamri A., and M. Mat Yusoff. "Physical properties and sensory acceptance of red palm olein-based low-fat ice cream added with guar gum and xanthan gum as stabilizers." Food Research 4, no. 6 (2020): 2073–81. http://dx.doi.org/10.26656/fr.2017.4(6).229.

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Red palm olein (RPOL) is rich in nutritional and antioxidant compounds including carotenoids, tocopherols, and tocotrienols which makes it beneficial in food applications. However, to maintain the colloidal stability of RPOL in ice cream is challenging. Therefore, this study was carried out to formulate value-added ice creams supplemented with RPOL (0.1-5.0% w/w) in combination with guar gum (GG; 0.0-0.4% w/w) or xanthan gum (XG; 0.0-0.4% w/w) as stabilizers. Physical properties and sensory acceptance of these ice creams were determined in comparison with selected commercial ice cream samples
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Aboulfazli, Fatemeh, Ahmad Salihin Baba, and Misni Misran. "The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives." International Journal of Food Engineering 11, no. 4 (2015): 493–504. http://dx.doi.org/10.1515/ijfe-2014-0343.

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Abstract In this study, cow (W)’s milk was replaced by soy (S), coconut (C) and various combinations of coconut or cow milks with soy milk in order to produce fermented probiotic ice cream. The changes in ice cream eating qualities and physical properties were evaluated. Fermented ice cream containing vegetable milks showed a slower melting rate and higher apparent viscosity and particle size and also lower total acceptability than fermented cow milk ice cream (control). Ice creams containing Lactobacillus acidophilus (La-05; L) showed a lower melting rate and higher apparent viscosity and par
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Dervisoglu, M., and F. Yazici. "Note. The Effect of Citrus Fibre on the Physical, Chemical and Sensory Properties of Ice Cream." Food Science and Technology International 12, no. 2 (2006): 159–64. http://dx.doi.org/10.1177/1082013206064005.

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The effects of citrus fibre on the physical, chemical and sensory properties of ice cream were evaluated. Three types of ice creams were compared; ice creams with stabiliser/emulsifier (0.4%, 0.8% and 1.2%), ice creams with citrus fibre (0.4%, 0.8% and 1.2%) and ice creams with 0.4% stabiliser/emulsifier and citrus fibre (0.4%, 0.8% and 1.2%). Citrus fibre as a single stabiliser could not improve the viscosity, overrun and sensory properties of ice cream samples, but had a positive effect on the melting resistance. A combination of citrus fibre and stabiliser/emulsifier produced desirable ice
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Kokkinakis E, N., A. Fragkiadakis G, H. Ioakeimidi S, B. Giankoulof I, and N. Kokkinaki A. "Microbiological quality of ice cream after HACCP implementation: a factory case study." Czech Journal of Food Sciences 26, No. 5 (2008): 383–91. http://dx.doi.org/10.17221/1126-cjfs.

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The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel’s hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the s
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Singh, Gaganpreet, Rajesh Kumar, and Martin J. Talavera. "Consumer Acceptance of Novel Lucuma Fruit Ice Cream in the US Market." Foods 13, no. 19 (2024): 3055. http://dx.doi.org/10.3390/foods13193055.

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This study explored the use of lucuma fruit powder in an ice cream formulation for the US market. Six ice cream prototypes were developed using five different lucuma fruit powder variants. A central location test was conducted with frequent ice cream consumers (n = 106) to assess acceptance, attribute intensity rating, ideal intensity levels, and purchase intent against a control sample with caramel flavor. The mean overall liking score for all lucuma ice creams was moderate. The overall, aroma, and flavor liking scores were significantly higher (p < 0.05) for lucuma ice cream samples, wher
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Sikdar, Dolanchapa, Rosalin Nath, Kakali Bandyopadhyay, and Ishon Mollick. "Fortifications in Ice-cream with Enhanced Functional Properties: A Review." International Journal for Modern Trends in Science and Technology 6, no. 5 (2002): 131–38. http://dx.doi.org/10.46501/ijmtst060523.

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Enrichment of food by the addition of essential micro-nutrients like trace elements and vitamins to food is known as fortification. It can be carried out under initiatives such as Public Health Policy which aims in reducing the number of people with dietary deficiencies within a group of people or population. Ice-creams are well known dessert, and very much in demand among the children. So it is very important to keep its sensory factors in mind and make nutritive additions in it. To meet the demands of the consumers various natural ingredients are used to fortify ice-creams. Works have been d
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Finney, John. "Ice cream." Crystallography Reviews 21, no. 3 (2015): 221–23. http://dx.doi.org/10.1080/0889311x.2015.1016927.

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Tesis sobre el tema "Ice cream"

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Lopes, Inês Marques. "Ice cream and nutrition: modeling optimal ice cream formulations." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6779.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>It is becoming more urgent for producers to design new products that follow the consumer’s trends and expectations, such as, “low fat”, “no sugars” or “low calorie” products, while maintaining the ice cream features. The aim of this thesis was to develop a computer aided-tool, based on a mathematical model that helps to design ice cream recipes. By combining different expertise information, a linear programming model has been developed with the objective of minimizing the recipes calorie content. It compiles informatio
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Reuter, Erik Shaun. "Ice Cream, You Scream." ScholarWorks@UNO, 2010. http://scholarworks.uno.edu/td/1225.

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I set out to make a lighthearted comedy punctuated with some scary moments. I wanted this story to come from a seven-year-old girl's point of view and match fantastic visuals with equally fantastic sounds. I will discuss the entire creative process in this book such as preproduction, writing, direction, cinematography, editing, and the sound design process, as well as many of my own personal experiences on this set and in my life. I have included the influence of unbiased audience members to determine whether or not I was successful in making a competent movie. This entire process, including a
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Neville, Michelle E. "Plant fibres as ice cream stabilisers." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/47369/.

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Over recent decades, the push in consumer trends towards the production of clean label, functionalised foods has resulted in food manufacturers looking towards plant fibres as a source of alternative stabilisers. Not only can plant fibres be considered as sustainable ingredients but they are also able to, due to the functional properties that they possess, allow the food manufacturer to meet the functional foods demand. Plant fibres were assessed as an alternative source of ice cream stabilisers. Firstly, a selection of plant fibres of different plant origin where characterised and their funct
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Martin, Julie Anne. "CONSUMER PREFERENCE OF VANILLA ICE CREAM." UKnowledge, 2018. https://uknowledge.uky.edu/foodsci_etds/64.

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Consumers have a variety of ice cream available for purchase through retail stores, including: standard commercial, specialty store, organic, and premium commercial options. This study used a sensory analysis to solicit responses from a group of adults to determine consumer preference and acceptance of four vanilla ice creams based on taste. Consumers preferred (i) organic ice cream to standard, commercial ice cream and (ii) specialty store ice cream to standard, commercial ice cream. Additionally, consumers could identify (i) the organic ice cream when compared to the standard, commercial ice
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da, Silva Leonor. "The formula for the ideal ice cream." Thesis, University of Leeds, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.507684.

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Chaudhary, Manoja Nand. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030528.125302/index.html.

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Munnerlyn, Stacey Clarke. "Sweet prospects ice and organic ice cream in the Sierra Nevada foothills /." abstract only (UNR users only), 2009. http://0-gateway.proquest.com.innopac.library.unr.edu/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqdiss&rft_dat=xri:pqdiss:1453592.

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Azasoo, Makafui. "Data Science and the Ice-Cream Vendor Problem." Digital Commons @ East Tennessee State University, 2021. https://dc.etsu.edu/etd/3957.

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Newsvendor problems in Operations Research predict the optimal inventory levels necessary to meet uncertain demands. This thesis examines an extended version of a single period multi-product newsvendor problem known as the ice cream vendor problem. In the ice cream vendor problem, there are two products – ice cream and hot chocolate – which may be substituted for one another if the outside temperature is no too hot or not too cold. In particular, the ice cream vendor problem is a data-driven extension of the conventional newsvendor problem which does not require the assumption of a specific de
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Guo, Yijie, and Yaowen Shen. "Design of Automatic System in Ice-cream Shop." Thesis, Blekinge Tekniska Högskola, Institutionen för maskinteknik, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:bth-16279.

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The focus of this work was to design, develop and implement an automatic scoop system for an ice-cream shop. The main contribution covers programming of PLC and Arduino, LabVIEW, mechanical structure design of scoop, assembly line, timing belt and robotics arm and stress analysis of the structures in the system. This work solved the problem that the scooping ice-cream shop employees need to be supported by technology in their hard work and to improve the efficiency of the ice-cream disposal. The scoop is designed as a new type solving the stress issue. The control system was programmed to use
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Peters, Teresa Baker 1981. "Carbon dioxide flash-freezing applied to ice cream production." Thesis, Massachusetts Institute of Technology, 2006. http://hdl.handle.net/1721.1/35663.

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Includes bibliographical references (p. 62-64).<br>Thesis (S.M.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2006.<br>(cont.) Carbon dioxide is recompressed from 1.97 x 106 Pa (285 psi) to 3.96 x 106 Pa (575 psi). The process is scaled by increasing the number of nozzles to accommodate the desired flow rate. Only 165 nozzles are required to flash freeze the ice cream mix at a 2000 L/hr ice cream production rate. The power consumption of a continuous cycle implementation is modeled including single or double stage carbon dioxide recovery and compression, pre-cooling
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Libros sobre el tema "Ice cream"

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1915-, Williams Chuck, ed. Ice cream. Simon & Schuster Source, 2003.

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School, New York Cooking, ed. Ice cream. Penguin, 1987.

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Marshall, Robert T. Ice cream. 5th ed. Chapman & Hall, 1996.

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Marshall, Robert T. Ice cream. 6th ed. Kluwer Academic/Plenum Publishers, 2003.

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Neimark, Jill. Ice cream. Hastings House, 1986.

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Day, Ivan. Ice cream. Shire Publications, 2011.

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Rau, Dana Meachen. Ice cream. Marshall Cavendish Benchmark, 2008.

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Goff, H. Douglas. Ice Cream. 7th ed. Springer US, 2013.

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Hoffman, Mable. Ice cream, sherbets & sorbets. Fisher Books, 1991.

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(Firm), Hamlyn, ed. Ice creams. Hamlyn, 2001.

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Capítulos de libros sobre el tema "Ice cream"

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Marshall, Robert T., and W. S. Arbuckle. "The Ice Cream Industry." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_1.

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Marshall, Robert T., and W. S. Arbuckle. "The Freezing Process." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_10.

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Marshall, Robert T., and W. S. Arbuckle. "Packaging, Labeling, Hardening, and Shipping." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_11.

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Marshall, Robert T., and W. S. Arbuckle. "Soft-Frozen Dairy Foods and Special Formulas." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_12.

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Marshall, Robert T., and W. S. Arbuckle. "Sherbets and Ices." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_13.

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Marshall, Robert T., and W. S. Arbuckle. "Fancy Molded Ice Creams, Novelties, and Specials." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_14.

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Marshall, Robert T., and W. S. Arbuckle. "Defects, Scoring, and Grading." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_15.

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Marshall, Robert T., and W. S. Arbuckle. "Cleaning, Sanitizing and Microbiological Quality." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_16.

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Marshall, Robert T., and W. S. Arbuckle. "Refrigeration." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_17.

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Marshall, Robert T., and W. S. Arbuckle. "Sales Outlets." In Ice Cream. Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_18.

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Actas de conferencias sobre el tema "Ice cream"

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Kaware, Atharv, Kapil Sharma, Varun Tiwari, and Nitin Rane. "Unveiling the Delight: Ice Cream Unboxing Redefined through Packaging Innovation." In 2024 15th International Conference on Computing Communication and Networking Technologies (ICCCNT). IEEE, 2024. http://dx.doi.org/10.1109/icccnt61001.2024.10725444.

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Sasireka, M., P. Vidhyalakshmi, Y. Dinesh Kumar, K. Kanishka, and V. Madhujit. "Advancements in Automated Ice Cream Filling: Enhancing Efficiency and Quality in Frozen Delights Production." In 2025 International Conference on Computational Innovations and Engineering Sustainability (ICCIES). IEEE, 2025. https://doi.org/10.1109/iccies63851.2025.11033046.

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Setiawan, Rizal Justian, Khakam Ma'ruf, Nur Azizah, Amna Rusmala, Nur Evirda Khosyiati, and Syukri Fathudin Achmad Widodo. "The Effects of Halal Labels on Packaged Ice Cream Purchase Interest Among Foreign Muslim Consumers - A Case Study in Taiwan." In 2024 International Conference on Sustainable Islamic Business and Finance (SIBF). IEEE, 2024. https://doi.org/10.1109/sibf63788.2024.10883821.

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Lewin, Daniel R. "Food for thought: Delicious problems for Process System Engineering (PSE) courses." In The 35th European Symposium on Computer Aided Process Engineering. PSE Press, 2025. https://doi.org/10.69997/sct.119270.

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Active learning is widely recognized as an effective teaching approach that can improve classroom outcomes. This is enabled by providing the time for students to apply new knowledge, make mistakes, correct them, and repeat the process until mastery is achieved. One way to implement active learning is through the flipped classroom paradigm. However, to be effective, active learning depends on providing students with a variety of open-ended problems, ranging in difficulty from introductory to advanced levels. This paper presents four food-themed problems for use in numerical methods and process
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Bowman, Sara. "Paper1." In Ice Cream Convention. Self, 2024. http://dx.doi.org/10.50505/icecreamcon.

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Pozhidaeva, Ekaterina, Evgeny Popov, and Yana Dymovskih. "Exopolysaccharide Fermented Milk Ice Cream." In Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/isils-19.2019.61.

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Xue, Zhixing, Steffen Ruehl, Andreas Hermann, Thilo Kerscher, and Ruediger Dillmann. "An autonomous ice-cream serving robot." In 2011 IEEE International Conference on Robotics and Automation (ICRA). IEEE, 2011. http://dx.doi.org/10.1109/icra.2011.5980335.

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BĂBĂRUŞ, Ioana, Ionuţ-Iulian LUNGU, and Alina ŞTEFANACHE. "Calcium enrichment of ice-cream made with milk." In "Instruire prin cercetare pentru o societate prosperă", conferinţă ştiinţifico-practică internaţională. Ion Creangă Pedagogical State University, 2024. https://doi.org/10.46727/c.v1.16-17-05-2024.p57-61.

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The challenge for food manufacturers is to provide a product with a high calcium content without sacrificing the quality of the product in relation to its health benefits. Dairy products are an excellent source of dietary calcium, which can be further fortified with calcium salts to achieve more calcium intake per serving. In this study, we decided to investigate the possibility of using sheep's milk for the production of ice cream and to evaluate the chemical, physical and organoleptic properties of this ice cream during storage. It resulted in the replacement of inulin with orange peel fiber
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Krasnichenko, Aleksandr A., Dmitry R. Leskevich, Dmitriy N. Akimov, Vadim V. Tuyakov, and Gamzat M. Aliev. "Installation For Making Fried Crill Ice Cream." In International Scientific and Practical Conference "Biotechnology, Ecology, Nature Management". European Publisher, 2022. http://dx.doi.org/10.15405/epls.22011.7.

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Miller, Mark J., X. Jack Xin, Z. J. Pei, and Karen A. Schmidt. "Ice Crystallization in Ice Cream Manufacturing by Coupled Computational Fluid Dynamics and Population Balance Method." In ASME 2010 International Manufacturing Science and Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/msec2010-34218.

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Freezing is the single most influential step of ice cream manufacturing. During freezing, multiphase flow, ice crystal nucleation and growth, phase change, and viscous shearing all play roles in ice cream crystallization. In this work, ice crystallization of a sucrose solution is investigated using a coupled computational fluid dynamics and population balance method. The dynamic freezing process that takes place in a scraped surface heat exchanger (SSHE) is simulated using a sucrose solution as a model material. Ice crystal nucleation and growth kinetics are described by population balance equ
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Informes sobre el tema "Ice cream"

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Regulated Products Risk Assessment Team. Safety Assessment: Change of conditions of use for the novel food, isomalto-oligosaccharides. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.pwg947.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in April 2021 from Bioneutra Incorporated, North America (“the applicant”) for the authorisation of the proposed extension of use of isomalto-oligosaccharides (IMOs) as a novel food. The novel food are IMOs which are intended to be used as a food ingredient and as an ingredient in food supplements. IMOs are manufactured by the enzyme hydrolysis of starch which is sourced from different plant crops (e.g., cereals, legumes, and roots). IMOs are currently authorised as a novel food in the UK (assimil
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Cerón Souza, Ivania, Paula Helena Reyes Herrera, and Fabián Enrique Martínez Camelo. Banco de Germoplasma Vegetal de la Nación Colombiana (BGV). Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2021. http://dx.doi.org/10.21930/agrosavia.plegable.2021.3.

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En Colombia, las colectas de especies con potencial agrícola iniciaron en el año 1942 con el fin de crear colecciones de trabajo para que los mejoradores del país pudieran hacer nuevos cruzamientos y crear nuevas variedades. Posteriormente, entre 1962 hasta 1994, estas colecciones fueron administradas por el ICA. En 1994, se funda la Corporación Colombiana de Investigación Agropecuaria (Corpoica, ahora AGROSAVIA) con funciones de investigación separadas del ICA. A partir de ese momento, se establece el Sistema Nacional de Bancos de Germoplasma de la Nación Colombiana (SNBGNC) animal y vegetal
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29 Year-old electrocuted at ice cream plant in Tennessee. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control, National Institute for Occupational Safety and Health, 1986. http://dx.doi.org/10.26616/nioshface8645.

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Health hazard evaluation report: HETA-2004-0117-2964, Good Humor-Breyers Ice Cream, Hagerstown, Maryland. U.S. Department of Health and Human Services, Public Health Service, Centers for Disease Control and Prevention, National Institute for Occupational Safety and Health, 2005. http://dx.doi.org/10.26616/nioshheta200401172964.

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Informe de la Junta Directiva al Congreso de la República - Julio de 2023. Banco de la República, 2023. http://dx.doi.org/10.32468/inf-jun-dir-con-rep.4-2023.

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Resumen
En el transcurso del primer semestre de 2023 la economía colombiana continuó avanzando en el proceso de ajuste requerido para corregir los desequilibrios macroeconómicos y controlar las presiones inflacionarias acumuladas tras los diversos choques de oferta y la rápida expansión de la demanda durante 2021 y 2022, la cual superó el crecimiento potencial de la economía. El ajuste económico en curso ha sido posible gracias a la moderación del crecimiento de la demanda interna y a la progresiva disolución de los choques de oferta que elevaron los costos de producción. La demanda interna comenzó a
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