Resultado de búsqueda
Jugar a Bad Ice-Cream online es gratis. ¡Disfruta ya de este juegazo de Infantiles! Bad Ice-Cream está en los top más jugados. 8.562.778 partidas, ¡Exitazo!
9 de nov. de 2021 · This review discusses the probiotic effect on the quality and health benefits of ice cream. Probiotic ice creams with adequate technological and sensory properties and probiotic survival (>6 log cfu/g during storage and simulated gastrointestinal conditions) may be obtained.
19 de ago. de 2019 · This study aims at exploring ice cream meltdown behavior by changing the levels of stabilizer (ST), polysorbate 80 (PS80), and overrun (OR).
1 de feb. de 2018 · Increasing emulsifier content, especially of polysorbate 80, caused an increase in extent of fat destabilization. Both overrun and fat destabilization influenced drip‐through rates. Ice creams with a combination of low overrun and low fat destabilization had the highest drip‐through rates.
8 de oct. de 2014 · This study was aimed to investigate the effects of replacing 5% fat and sugar by inulin and lactulose, respectively, on the survival of Bifidobacterium lactis and physicochemical and sensorial characteristics of the ice cream.
1 de feb. de 2018 · By varying both formulation (emulsifier content and overrun) and processing conditions (dasher speed), the effects of different microstructural elements, particularly air cells and fat globule clusters, on ice cream melt-down properties were studied.
25 de ago. de 2021 · In this study, new formulations were created to produce functional and vegetarian/vegan ice cream. By transferring these products to the industry, it will be possible to get a new product for the use of pea protein isolate and to increase the consumption of peas by children.
