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Ana Leahu, Sorina Ropciuc and Cristina Ghinea
This study investigated the potential use of dietary fibers (psyllium and pectin fibers added in different proportions of 0?10%) to improve the rheological, textural, and sensory characteristics of vegetable ice cream using vegetable milk (almond and hem...
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Galyna Polishchuk,Nataliia Breus,Irina Shevchenko,Victoriya Gnitsevych,Tatiana Yudina,Galyna Nozhechkina-Yeroshenko,Tetiana Semko
Pág. 24 - 30
The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the environme...
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Antonina Tvorogova,Tatyana Shobanova,Anna Landikhovskaya,Polina Sitnikova,Igor Gurskiy
Pág. 33 - 38
In ice cream production, the dispersal of ice crystals ? an important organoleptic indicator ? depends on the number of water crystallization centers at the first stage of freezing (nucleation). At the subsequent freezing, the remaining water crystallize...
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Mohammad Ismail,Ahmad Fuad Ibrahim,Mohd Rafi Yaacob,Asrul Hey Ibrahim,Mohd Nazri Zakaria,Razli Che Razak,Mohd Nor Hakimin Yusoff,Tan Tse Guan,Anis Nabila Kamaruddin
Pág. pp. 141 - 150
Psychometric Test has been used as an individual trait measurement for a long time for both experienced entrepreneurs as well as young generation who are looking for their potential in entrepreneurship. The assessment and measurement of strength and weak...
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Yanet Sariego Toledo,Eduardo García Noa,Sandra Pérez Ybañez,Lázaro Rodríguez
Pág. 42 - 53
El proceso de producción de helado es altamente consumidor de energía por las etapas de enfriamiento. Si junto a esto se considera que dichas instalaciones tienen varios años de explotación y por lo general baja eficiencia energética y un incremento en l...
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Lorena Hernandez von Wobeser, Graciela Ramirez Escamilla, Irmgard von Wobeser
This case study focuses on a Mexican franchise - Ice Cream Deli - and its interest to reduce voluntary-avoidable turnover in order to lower costs and increase productivity. High turnover is a common problem in many organizations in Cancun and Playa Del C...
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M. BahramParvar, S.M.A. Razavi, and M.H.H. Khodaparast
Pág. 79 - 88
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S.Y. Choo, S.K. Leong, and F.S. Henna Lu
Pág. 531 - 541
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Rebecca M. Tashiro, Joseph H. Bouton, and Wayne A. Parrott
Pág. 1779 - 1782
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Matak, K. E. Wilson, J. H. Duncan, S. E. Wilson, E. J. Hackney, C. R. Sumner, S. S.
Pág. 1589 - 1594
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