چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| Ice cream is a complex food colloid that consists of an unfrozen serum phase, ice crystals, fat globules, and air bubbles. The main ingredientsof icecreamare fat,milk solid-not-fat,sucrose, stabilizer,andemulsifier. Varioussteps hemanufacturingprocess, including mixing, pasteurization, homogenization, aging, freezing, and hardening, contribute to the development of this tructure. 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 newmethods that were used for the analysis of ice cream. |
| نویسنده | نفر چندم مقاله |
|---|---|
| عزیز همایونی راد | اول |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| Advanced Methods in Ice Cream Analysis, a Review.pdf | 1397/07/07 | 1155790 | دانلود |
