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 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. |
| نویسنده | نفر چندم مقاله |
|---|---|
| عزیز همایونی راد | اول |
| فرشته انصاری | سوم |
| هادی پورجعفر | چهارم |
| علی برزگر | ششم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| b3.pdf | 1398/10/14 | 1080695 | دانلود |
