Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review
Published 2014 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review
Authors
Keywords
-
Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 56, Issue 15, Pages 2543-2559
Publisher
Informa UK Limited
Online
2014-03-05
DOI
10.1080/10408398.2013.876385
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream
- (2013) Maryam BahramParvar et al. Dairy Science & Technology
- Dietary fibre: Challenges in production and use of food composition data
- (2012) Susanne Westenbrink et al. FOOD CHEMISTRY
- Fat structure in ice cream: A study on the types of fat interactions
- (2012) Carlos Méndez-Velasco et al. FOOD HYDROCOLLOIDS
- Ice structuring proteins from plants: Mechanism of action and food application
- (2012) Majid Hassas-Roudsari et al. FOOD RESEARCH INTERNATIONAL
- Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability
- (2012) Carlos Méndez-Velasco et al. INTERNATIONAL DAIRY JOURNAL
- Optimising the ice cream formulation using basil seed gum (Ocimum basilicumL.) as a novel stabiliser to deliver improved processing quality
- (2012) Maryam BahramParvar et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents
- (2012) Priscilla Nuernberg Rossa et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Technological aspects and potential applications of (ultra) high-pressure homogenisation
- (2012) Eliane Dumay et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Polysaccharide–protein interactions in dairy matrices, control and design of structures
- (2011) Milena Corredig et al. FOOD HYDROCOLLOIDS
- Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream
- (2011) Tuba Erkaya et al. FOOD RESEARCH INTERNATIONAL
- Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh
- (2011) D. Sun-Waterhouse et al. FOOD RESEARCH INTERNATIONAL
- Application and Functions of Stabilizers in Ice Cream
- (2011) Maryam Bahramparvar et al. FOOD REVIEWS INTERNATIONAL
- Effects of High Pressure–Low Temperature treatment on freezing behavior, sensorial properties and air cell distribution in sugar rich dairy based frozen food foam and emulsions
- (2011) Marcus Volkert et al. Innovative Food Science & Emerging Technologies
- Effect of freezing temperature and warming rate on dendrite break-up when freezing ice cream mix
- (2011) K.L.K. Cook et al. INTERNATIONAL DAIRY JOURNAL
- Effects of high pressure treatment of mix on ice cream manufacture
- (2011) Thom Huppertz et al. INTERNATIONAL DAIRY JOURNAL
- MICROFLUIDIZATION OF FULL-FAT ICE CREAM MIXES: EFFECTS OF GUM STABILIZER CHOICE ON PHYSICAL AND SENSORY CHANGES
- (2011) GEORGE A. CAVENDER et al. JOURNAL OF FOOD PROCESS ENGINEERING
- Water crystallization and its importance to freezing of foods: A review
- (2011) Hossein Kiani et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Mechanisms of Ice Crystallization in Ice Cream Production
- (2010) K.L.K. Cook et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
- (2010) Mohamed Elleuch et al. FOOD CHEMISTRY
- Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids
- (2010) M. BahramParvar et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate
- (2010) J.M. Chauhan et al. JOURNAL OF DAIRY SCIENCE
- Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners
- (2010) Christos Soukoulis et al. JOURNAL OF FOOD ENGINEERING
- Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High-Oleic Sunflower Oil
- (2010) Kristine K. Sung et al. JOURNAL OF FOOD SCIENCE
- Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber
- (2010) Wenpu Chen et al. JOURNAL OF FOOD SCIENCE
- Addition of ice-nucleation active bacteria: Pseudomonas syringae pv. panici on freezing of solid model food
- (2010) Shaozhi Zhang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Optimization of microbial transglutaminase activity in ice cream using response surface methodology
- (2010) Priscilla Nuernberg Rossa et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The ultrasonic processing of dairy products – An overview
- (2009) Muthupandian Ashokkumar et al. Dairy Science & Technology
- The functional, rheological and sensory characteristics of ice creams with various fat replacers
- (2009) OYA BERKAY KARACA et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Ice-Structuring Peptides Derived from Bovine Collagen
- (2009) ShaoYun Wang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes
- (2009) N. Innocente et al. JOURNAL OF DAIRY SCIENCE
- Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions
- (2009) A. Bazmi et al. JOURNAL OF DAIRY SCIENCE
- Effects of Pseudomonas syringae as bacterial ice nucleator on freezing of model food
- (2009) Shaozhi Zhang et al. JOURNAL OF FOOD ENGINEERING
- Use of fat replacers in the production of reduced-calorie vanilla ice cream
- (2008) Vildan Aykan et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
- (2008) Christos Soukoulis et al. FOOD CHEMISTRY
- 65 Years of ice cream science
- (2008) H. Douglas Goff INTERNATIONAL DAIRY JOURNAL
- The effect of vegetable fat on the physicochemical characteristics of dates ice cream
- (2008) R NAZARUDDIN et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Effect of trehalose on the glass transition and ice crystal growth in ice cream
- (2008) Anthony P. Whelan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream
- (2008) S.-Y. Lim et al. JOURNAL OF DAIRY SCIENCE
- High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Functional Properties
- (2008) S.-Y. Lim et al. JOURNAL OF DAIRY SCIENCE
- Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream
- (2008) A.S. Akalın et al. JOURNAL OF FOOD SCIENCE
- Ice Recrystallization Inhibition in Ice Cream by Propylene Glycol Monostearate
- (2008) J.M. Aleong et al. JOURNAL OF FOOD SCIENCE
- Study of the functionality of selected hydrocolloids and their blends with κ-carrageenan on storage quality of vanilla ice cream
- (2008) Christos Soukoulis et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Grape wine lees improves the rheological and adds antioxidant properties to ice cream
- (2008) Jean-Yu Hwang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Water interplay in trehalose polymorphism
- (2007) Attilio Cesàro et al. FOOD CHEMISTRY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started