ICE CRYSTALLIZATION DURING THE MANUFACTURE OF ICE-CREAM

Authors
HARTEL RW
Citation
Rw. Hartel, ICE CRYSTALLIZATION DURING THE MANUFACTURE OF ICE-CREAM, Trends in food science & technology, 7(10), 1996, pp. 315-321
Citations number
36
Categorie Soggetti
Food Science & Tenology
Journal title
Trends in food science & technology → ACNP
ISSN journal
09242244
Volume
7
Issue
10
Year of publication
1996
Pages
315 - 321
Database
ISI
SICI code
0924-2244(1996)7:10<315:ICDTMO>2.0.ZU;2-U
Abstract
Control of ice crystallization during the manufacture of ice cream is important for the development of proper texture, product quality and s torage stability. Improving our somewhat limited understanding of the mechanisms that control ice-crystal formation, as well as of the effec ts of formulation and process factors, may lead to improvements in pro cessing techniques.