The microstructural, melting, rheological, and sensorial properties of high-overrun frozen desserts.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of texture studies"
DOI: 10.1111/jtxs.12461
Abstract: Air incorporated during dynamic freezing influences the development of the microstructure and the final texture of frozen desserts. Frozen desserts were manufactured with 100-175% overrun from a constant ice cream mix formulation. Microstructural elements (fat,… read more here.
Keywords: microstructural melting; air; melting rheological; frozen desserts ... See more keywords
Nutritional Content of Non-Dairy Frozen Desserts
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14194150
Abstract: There is a growing interest in non-dairy alternatives fueled by concerns about personal health and the health of the planet. Sales of non-dairy frozen desserts have increased along with other non-dairy alternatives such as plant-based… read more here.
Keywords: nutritional content; dairy frozen; non dairy; frozen desserts ... See more keywords