Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Landikhovskaya A."'
Publikováno v:
Техника и технология пищевых производств, Vol 48, Iss 2, Pp 109-116 (2018)
The work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as hi
Externí odkaz:
https://doaj.org/article/881beafae9ff428dba73f666c597092e
Publikováno v:
Пищевые системы, Vol 7, Iss 2, Pp 182-187 (2024)
Hydrocolloids of stabilization systems are necessary components in ice cream production. They influence viscosity, stabilization of structural elements and melting rate. Their role is especially important in production of ice cream with the low conte
Externí odkaz:
https://doaj.org/article/cbe6142a130d4a36a3510747bcaf178e
Autor:
A. V. Landikhovskaya, A. A. Tvorogova
Publikováno v:
Пищевые системы, Vol 6, Iss 2, Pp 261-268 (2023)
Currently at least 4 food additives — emulsifiers and hydrocolloids — are used for ice cream production to stabilize its structure. However adding these substances reduces the demand for this product among healthy lifestyle adepts. The aim of the
Externí odkaz:
https://doaj.org/article/874e44f350b3433f891e3073810ada6f
Publikováno v:
Пищевые системы, Vol 5, Iss 3, Pp 195-201 (2022)
In the modern world, due to the consumers’ pace of life and lifestyle, there is a need for production of frozen food products that are ready-to-eat after defrosting or heating. An important task, therewith, is preservation of the micro- and macrost
Externí odkaz:
https://doaj.org/article/1d370f717ca244c692ea4c7d32ee2e41
Autor:
A. V. Landikhovskaya, A. A. Tvorogova
Publikováno v:
Пищевые системы, Vol 4, Iss 2, Pp 74-81 (2021)
The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of Europ
Externí odkaz:
https://doaj.org/article/eb24148f11df494388de0830ad1a33a1
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 3, Pp 450-459 (2020)
Introduction. The research objective was to establish the effect of the complete and partial replacement of sucrose by trehalose on the dispersion of ice crystals in ice cream with a low mass fraction of fat and solids. Study objects and methods. Th
Externí odkaz:
https://doaj.org/article/5699d16c10c84eafa4dbd0d38826589f
Publikováno v:
Eastern-European Journal of Enterprise Technologies, Vol 2, Iss 11 (104), Pp 33-38 (2020)
In ice cream production, the dispersal of ice crystals ‒ an important organoleptic indicator ‒ depends on the number of water crystallization centers at the first stage of freezing (nucleation). At the subsequent freezing, the remaining water cry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7966057dcf597b3e3e8a56892180fec8
https://doi.org/10.15587/1729-4061.2020.198441
https://doi.org/10.15587/1729-4061.2020.198441
Publikováno v:
Dairy Industry. 62:46-48
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e0852dfb7fe15c150bfff26cfd96734
https://doi.org/10.31515/1019-8946-2021-05-46-48
https://doi.org/10.31515/1019-8946-2021-05-46-48
Publikováno v:
Refrigeration Technology. 109:42-44
The paper deals with the investigation of the effect of the degree of milk protein coagulation on cultured milk ice cream quality indices (mixture viscosity, heat stability, shape stability and overrun). It was defined that the capability of mixture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2a3af4c5af358bc507952ea120f4625
https://doi.org/10.17816/rf104095
https://doi.org/10.17816/rf104095
Publikováno v:
IOP Conference Series: Earth & Environmental Science; 2/1/2021, Vol. 640, p1-6, 6p