Ice Cream Industry
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Evaluation of surfactant activity and emulsifying of Pea protein isolate (Pisum sativum L.) obtained by the spray dryer
ABSTRACT This study evaluates the biosurfactant activity and emulsification ability of pea proteins isolated (Pisum sativum L.). The results showed that aqueous solutions containing the pea proteins isolated (PPI) reduce the water surface tension to 47mN/m, approximately. The use of spray dryer does not change the surfactant activity of the PPI because surfa
Matéria (Rio J.). Publicado em: 06/12/2018
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2. Jambolan sherbets overrun, color, and acceptance in relation to the sugar, milk, and pulp contents in formulation
Abstract The aim of this study was to evaluate in sherbet formation the effects of sugar, milk, and jambolan pulp quantity on the overrun, color, physicochemical characteristics, microbiological characteristics, and acceptance of the experimental sherbets, in addition to evaluating the bioactive compounds of the selected product. Seven formulations were est
Food Sci. Technol. Publicado em: 07/05/2018
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3. Formulation of a peach ice cream as potential symbiotic food
Abstract Today’s population increasingly demands and consumes healthy products. For this reason, the food industry has been developing and marketing food with added bioactive components. The aim of this work was to formulate a peach ice cream reduced in calories with an added probiotic (Bifidobacterium lactis Bb-12) and prebiotics (inulin), and to evaluate
Food Sci. Technol. Publicado em: 23/02/2017
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4. Application of fats in some food products
Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist
Food Sci. Technol. Publicado em: 2014-03
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5. Atividade antioxidante de gabiroba e aplicação da polpa como ingrediente em sorvete
The aim of this study was to verify the antioxidant properties of gabiroba fruits, with potential use as an ingredient in dairy products. The gabiroba (Campomanesiaxanthocarpa O. Berg) belongs to the Myrtaceae family and it is found in west-central, southeastern and southern Brazil. It was evaluated the antioxidant activity of gabiroba pulp (P1) and the whol
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/10/2010
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6. ELABORAÇÃO DE FROZEN YOGURT COM PROPRIEDADES FUNCIONAIS / ELABORATION OF FROZEN YOGURT WITH FUCNTIONAL PROPERTIES
The search for the populations better quality of life is attracting the food industry interest in developing products with functional characteristics, offering wholefoods, fortified, enriched or improved food, causing effects potentially beneficial to healthy in the preventive and therapeutic aspects. This work aimed to elaborate a frozen yogurt with functio
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/02/2008
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7. Traditional and light vanilla ice cream : sensorial and instrumental profile / Sorvete sabor creme tradicional e "light" : perfil sensorial e instrumental
Ice cream is a highly complex food matrix, containing proteins, fat, sugars, air, minerals, etc. and countless interfaces between the different constituents. The ice cream per capita consumption in Brazil is 3,5 liters/year, lower than a quarter of the volume consumed in Nordic countries, as Finland, Denmark and Norway, where it is about 20 liters/year, demo
Publicado em: 2008
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8. Qualidade microbiológica do leite e do sorvete de massa de uma indústria de pequeno porte do município de Piracicaba - SP. / Microbiological quality of milk and ice cream of a small industry of the district of Piracicaba - SP, Brazil.
Due to the high demand of milk base ice cream in the market and occasional milk intoxication, this work aimed to evaluate the microbiological quality of vanilla and chocolate ice cream production, as well as its raw material, the milk. Comparisons of the media of Escherichia coli broth - EC (Difco 0314-01-0) and brilliant green bile lactose broth 2% - BGB (D
Publicado em: 2004
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9. O problema do tunel de congelamento
Freezing tunnels are food industry facilities for conditioning of meat, ice-cream, milk, yogurt, etc. They are very unwished botlenecks because they are positioned at the end of the production process of highly perishable items (low in-process inventory). The freezing tunnel loading problem is that of maximizing its production in terms of the amount of froze
Publicado em: 1996