Ice crystallization during the manufacture of ice cream

被引：125

作者：

Hartel, RW

机构：

[1] Department of Food Science, University of Wisconsin, Madison, WI 53706

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1996年 / 7卷 / 10期

关键词：

D O I：

10.1016/0924-2244(96)10033-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Control of ice crystallization during the manufacture of ice cream is important for the development of proper texture, product quality and storage stability. Improving our somewhat limited understanding of the mechanisms that control ice-crystal formation, as well as of the effects of formulation and process factors, may lead to improvements in processing techniques.

引用

页码：315 / 321

页数：7

共 36 条

[1]

ARBUCKLE W. S., 1960, Ice Cream Trade Journal, V56, P62

[2]

Arbuckle W. S., 1986, ICE CREAM

[3]

ARBUCKLE WS, 1960, ICE CREAL TRADE J, V56, P68

[4]

ARBUCKLE WS, 1960, ICE CREAL TRADE J, V56, P66