Pelvic reconstruction using an ice-cream cone prosthesis: correlation between the inserted length of the coned stem and surgical outcome
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Clinical Oncology"
DOI: 10.1007/s10147-021-01882-3
Abstract: Acetabular reconstruction using an ice-cream cone prosthesis has been a reliable reconstruction option following pelvic tumour resection. However, it remains unknown which factor determines the success of this procedure. We aimed to determine risk factors… read more here.
Keywords: reconstruction; prosthesis; ice cream; reconstruction using ... See more keywords
Toxic element profile of ice cream in Bangladesh: a health risk assessment study
Sign Up to like & getrecommendations! Published in 2021 at "Environmental Monitoring and Assessment"
DOI: 10.1007/s10661-021-09207-7
Abstract: Ice cream is a popular frozen dairy product and a possible source of dietary minerals. However, ice cream may also contain toxic metals, which may cause several health implications. The current study aimed to determine… read more here.
Keywords: ice cream; health; risk; study ... See more keywords
Advanced Methods in Ice Cream Analysis: a Review
Sign Up to like & getrecommendations! Published in 2018 at "Food Analytical Methods"
DOI: 10.1007/s12161-018-1292-0
Abstract: 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.… read more here.
Keywords: ice; ice cream; analysis; advanced methods ... See more keywords
Betacyanins from Hylocereus polyrhizus: pectinase-assisted extraction and application as a natural food colourant in ice cream
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04651-8
Abstract: The effect of solvent, substrate-to-solvent ratio and concentration of pectinase on the extraction of betacyanins from the pulp of red pitahaya (Hylocereus polyrhizus) was evaluated with respect to yield, betacyanin content (BC) and total sugar… read more here.
Keywords: ice cream; red pitahaya; solvent; pectinase ... See more keywords
Subcritical hydrolysis of ice-cream wastewater: Modeling and functional properties of hydrolysate
Sign Up to like & getrecommendations! Published in 2018 at "Food and Bioproducts Processing"
DOI: 10.1016/j.fbp.2018.08.002
Abstract: Abstract The hydrolysis kinetics of ice-cream wastewater was studied under subcritical conditions (130–230 °C and 20–60 bar) in a continuous stirred-tank reactor. The kinetic was monitored by measuring the degree of hydrolysis (DH, %) at different time… read more here.
Keywords: ice cream; subcritical hydrolysis; wastewater; hydrolysis ... See more keywords
Effects of quince seed on the rheological, structural and sensory characteristics of ice cream
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.04.011
Abstract: Abstract This study investigated the potential use of quince seed to improve the rheological, melting, textural and sensory characteristics of ice cream. The high dietary fiber, polysaccharide and protein contents of these seeds made them… read more here.
Keywords: seed; qsp; ice cream; quince seed ... See more keywords
Ice recrystallisation and melting in ice cream with different proteins levels and subjected to thermal fluctuation
Sign Up to like & getrecommendations! Published in 2020 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2019.104557
Abstract: Abstract Ice cream of high quality has smooth consistency due to ice crystal sizes between 20 and 50 μm, which depends on ice cream formulation and thermal stress during storage. Ice crystals of 3 “traditional” (milk… read more here.
Keywords: ice cream; fluctuation; ice recrystallisation; ice ... See more keywords
Hydrodynamic cavitation: Process opportunities for ice-cream formulations
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102675
Abstract: Abstract We report the viability of hydrodynamic cavitation (HC, 2400–3600 RPM/100–200 L h−1) to manufacture ice-cream with reduced stabilizer. The study was carried out at a pilot-scale level and consisted of determining the impact on particle size… read more here.
Keywords: ice cream; hydrodynamic cavitation; particle size; ice ... See more keywords
Environmental impacts of ice cream
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2018.10.237
Abstract: Abstract Ice cream is consumed daily worldwide and yet its environmental impacts are scarcely known. This paper presents a first comprehensive life cycle assessment of market-leading vanilla and chocolate ice creams, considering both regular and… read more here.
Keywords: environmental impacts; ice cream; impacts ice; storage ... See more keywords
In-situ viscoelastic characterization and modeling of ice cream
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.05.039
Abstract: Abstract Hard ice cream has been mechanically characterized in-situ by using compression stress relaxation tests. However, the main challenge in the study of ice cream mechanics is the need to perform analyses at low temperatures… read more here.
Keywords: ice cream; situ viscoelastic; ice; low temperatures ... See more keywords
Local and decentralised scenarios for ice-cream manufacture: A model-based assessment at different production scales
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110099
Abstract: Abstract Decentralised food manufacture – e.g. a cloud of small local production sites and shorter distribution networks – can be a powerful tool in the development of more sustainable and safe food chains. In this… read more here.
Keywords: production; ice cream; assessment different; manufacture ... See more keywords