Free Access
Issue |
Dairy Sci. Technol.
Volume 90, Number 4, July–August 2010
Special Issue: Selection of papers from the 4th International Dairy Federation Dairy Science and Technology Week, 21-25 April 2009, Rennes, France |
|
---|---|---|
Page(s) | 431 - 447 | |
DOI | https://doi.org/10.1051/dst/2010006 | |
Published online | 18 March 2010 |
- Abd El-Rahman A.M., Madkor S.A., Ibrahim F.S., Kilara A., Physical characteristics of frozen desserts made with cream, anhydrous milk fat, or milk fat fractions, J. Dairy Sci. 80 (1997) 1926–1935. [CrossRef] [Google Scholar]
- Adleman R., Hartel R.W., Lipid crystallization and its effect on the physical structure of ice cream, in: Garti N., Sato K. (Eds.), Crystallization Processes in Fats and Lipid Systems, Marcel Dekker, New York, USA, 2001, pp. 381–427. [Google Scholar]
- Anonymous, KB 11.06.2004 – Royal Decree concerning consumption ice, Het Belgisch Staatsblad (2004) 57035–57038. [Google Scholar]
- Bazmi A., Launay B., Cuvelier G., Relkin P., Impact of crystalline milk fat on rheological properties of ice cream mix emulsions during aging time at 4 °C, J. Texture Stud. 39 (2008) 309–325. [CrossRef] [Google Scholar]
- Bolliger S., Kornbrust B., Goff H.D., Tharp B.W., Windhab E.J., Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing, Int. Dairy J. 10 (2000) 497–504. [CrossRef] [Google Scholar]
- Boode K., Bisperink C., Walstra P., Destabilization of O/W emulsions containing fat crystals by temperature cycling, Colloid Surf. 61 (1991) 55–74. [CrossRef] [Google Scholar]
- Clarke C., The science of ice cream, 1st edn., The Royal Society of Chemistry, Cambridge, UK, 2004. [Google Scholar]
- Crilly J.F., Russell A.B., Cox A.R., Cebula D.J., Designing multiscale structures for desired properties of ice cream, Ind. Eng. Chem. Res. 47 (2008) 6362–6367. [CrossRef] [Google Scholar]
- Darling D.F., Recent advances in the destabilization of dairy emulsions, J. Dairy Res. 49 (1982) 695–712. [CrossRef] [Google Scholar]
- Dewhurst R.J., Shingfield K.J., Lee M.R.F., Scollan N.D., Increasing the concentrations of beneficial polyunsaturated fatty acids in milk produced by dairy cows in high-forage systems, Anim. Feed Sci. Technol. 131 (2006) 168–206. [CrossRef] [Google Scholar]
- Goff H.D., Colloidal aspects of ice cream – a review, Int. Dairy J. 7 (1997) 363–373. [CrossRef] [Google Scholar]
- Goff H.D., Verespej E., Smith A.K., A study of fat and air structures in ice cream, Int. Dairy J. 9 (1999) 817–829. [CrossRef] [Google Scholar]
- ISO, Milk and milk products, specification of Mojonnier-type fat extraction flasks, Standard 3889, International Organization for Standardization, Geneva, Switzerland, 2006. [Google Scholar]
- Kaylegian K.E., Hartel R.W., Lindsay R.C., Applications of modified milk fat in food products, J. Dairy Sci. 76 (1993) 1782–1796. [CrossRef] [Google Scholar]
- Kokubo S., Sakurai K., Hakamata K., Tomita M., Yoshida S., The effect of manufacturing conditions on the de-emulsification of fat globules in ice cream, Milchwissenschaft 51 (1996) 262–265. [Google Scholar]
- Kokubo S., Sakurai K., Iwaki S., Tomita M., Yoshida S., Agglomeration of fat globules during the freezing process of ice cream manufacturing, Milchwissenschaft 53 (1998) 206–209. [Google Scholar]
- Koxholt M.M.R., Eisenmann B., Hinrichs J., Effect of the fat globule sizes on the meltdown of ice cream, J. Dairy Sci. 84 (2001) 31–37. [CrossRef] [PubMed] [Google Scholar]
- Kramer A., Kahan G., Cooper D., Papavasiliou A., Non-parametric ranking method for the statistical evaluation of sensory data, Chem. Senses Flavour 1 (1974) 121–133. [CrossRef] [Google Scholar]
- Mensink R.P., Zock P.L., Kester A.D.M., Katan M.B., Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials, Am. J. Clin. Nutr. 77 (2003) 1146–1155. [Google Scholar]
- Muse M.R., Hartel R.W., Ice cream structural elements that affect melting rate and hardness, J. Dairy Sci. 87 (2004) 1–10. [Google Scholar]
- Nazaruddin R., Syaliza A.S., Wan Rosnani A.I., The effect of vegetable fat on the physicochemical characteristics of dates ice cream, Int. J. Dairy Technol. 61 (2008) 265–269. [CrossRef] [Google Scholar]
- Sakurai K., Kokubo S., Hakamata K., Tomita M., Yoshida S., Effect of production conditions on ice cream melting resistance and hardness, Milchwissenschaft 51 (1996) 451–454. [Google Scholar]
- Schmidt K.A., Smith D.E., Effects of varying homogenization pressure on the physical properties of vanilla ice cream, J. Dairy Sci. 72 (1989) 378–384. [CrossRef] [Google Scholar]
- Smet K., Raes K., De Block J., Herman L., Dewettinck K., Coudijzer K., A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk, Int. Dairy J. 18 (2008) 520–530. [CrossRef] [Google Scholar]