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advanced methods in ice cream analysis: a review
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نویسنده
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homayouni aziz ,javadi mina ,ansari fereshteh ,pourjafar hadi ,jafarzadeh maryam ,barzegar ali
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منبع
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food analytical methods - 2018 - دوره : 11 - شماره : 11 - صفحه:3224 -3234
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چکیده
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Ice cream is a complex food colloid that consists of an unfrozen serum phase, ice crystals, fat globules, and air bubbles. the main ingredients of ice cream are fat, milk solid-not-fat, sucrose, stabilizer, and emulsifier. various steps in the manufacturing process, including mixing, pasteurization, homogenization, aging, freezing, and hardening, contribute to the development of this structure. in general, the analytical methods can be divided into three groups: chemical (volatile and non-volatile compounds), physical (rheological and color analysis), and structural analysis. the aim of this study was to review the new methods that were used for the analysis of ice cream.
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کلیدواژه
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ice cream ,chemical ,physical ,structural ,analysis
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آدرس
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tabriz university of medical sciences, faculty of nutrition and food sciences, department of food science and technology, iran, tabriz university of medical sciences, faculty of nutrition and food sciences, department of food science and technology, iran, tabriz university of medical sciences, research center for evidence based medicine, iran. iranian ebm centre: a joanna briggs institute affiliated group, iran, maragheh university of medical sciences, department of food sciences, iran, tabriz university of medical sciences, faculty of nutrition and food sciences, department of food science and technology, iran, tabriz university of medical sciences, department of community nutrition, iran
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Authors
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