Articoli Accademici
Contributi scientifici nel mondo del gelato
Dal 2018 la prima risorsa in Italia
| Pollice | Nome | Dimensione | Data |
|---|---|---|---|
 | A-novel-process-to-improve-the-characteristics-of-low-fat-ice-cream-using-date-fiber-powder.pdf
A-novel-process-to-improve-the-characteristics-of-low-fat-ice-cream-using-date-fiber-powder.pdf | 446.43 KB | Maggio 6, 2021 |
| Physical-behaviour-of-dairy-ingredients-during-ice-cream.pdf
Physical-behaviour-of-dairy-ingredients-during-ice-cream.pdf | 482.94 KB | Aprile 13, 2021 |
| The-effect-of-composition-microfluidization-and-process-parameters-on-formation-of-oleogels-for-ice-cream-applications.pdf | 1.1 MB | Aprile 3, 2021 |
| Functional_Properties_and_in_vitro_Bio-Accessibili.pdf | 1.27 MB | Marzo 30, 2021 |
| Sensory-Characteristics-of-Dairy-By-Products-as-Potential-Milk0AReplacers.pdf
Sensory-Characteristics-of-Dairy-By-Products-as-Potential-Milk0AReplacers.pdf | 510.44 KB | Febbraio 6, 2021 |
| Use-of-Enzyme-modified-starch-in-Ice-cream.pdf | 828.54 KB | Dicembre 30, 2020 |
| NUCLEATION-INTENSIFICATION-IN-THE-ICE-CREAM-PRODUCTION.pdf | 551.54 KB | Dicembre 7, 2020 |
| Feasibility-of-utilising-ricotta-cheese-whey-in-chocolate-icecream.pdf
Feasibility-of-utilising-ricotta-cheese-whey-in-chocolate-icecream.pdf | 459.53 KB | Dicembre 5, 2020 |
| Influence-of-guar-gum-furcellaran-and-guar-gum-carrageenan-stabilizer-systems-.pdf
Influence-of-guar-gum-furcellaran-and-guar-gum-carrageenan-stabilizer-systems-.pdf | 237.86 KB | Agosto 31, 2020 |
| Study-of-Ice-Cream-Freezing-Process-after-Treatment-with-Ultrasound.pdf
Study-of-Ice-Cream-Freezing-Process-after-Treatment-with-Ultrasound.pdf | 112.7 KB | Agosto 8, 2020 |
| Effect-of-Storage-Period-on-the-Physicochemical-Sensory-and-Microbiological-Quality-of-Bakery-Flavoured-Ice-Cream.pdf | 455.2 KB | Luglio 21, 2020 |
| Influences-of-Storage-Temperature-and-Periods-on-the-Physical-Properties.pdf
Influences-of-Storage-Temperature-and-Periods-on-the-Physical-Properties.pdf | 318.93 KB | Giugno 24, 2020 |
| A-Research-on-the-Quality-Features-of-Ice-Cream-Produced-Using-Some-Fat-Substitutes.pdf
A-Research-on-the-Quality-Features-of-Ice-Cream-Produced-Using-Some-Fat-Substitutes.pdf | 169.2 KB | Maggio 6, 2020 |
| EFFECTS-OF-MILK-PROTEIN-TYPE-ON-STRUCTURAL-PROPERTIES-OF-ICE-CREAM-SYSTEMS.pdf
EFFECTS-OF-MILK-PROTEIN-TYPE-ON-STRUCTURAL-PROPERTIES-OF-ICE-CREAM-SYSTEMS.pdf | 558.9 KB | Aprile 28, 2020 |
| Buttermilk-ice-cream—New-method-for-buttermilk-utilization.pdf
Buttermilk-ice-cream—New-method-for-buttermilk-utilization.pdf | 676.5 KB | Marzo 26, 2020 |
| Modeling-of-the-effect-of-freezer-conditions-on-the-hardness-of-ice-cream-using-response-surface-methodology.pdf | 434.63 KB | Febbraio 25, 2020 |
| Effects-of-different-ingredients-on-texture-of-ice-cream.pdf
Effects-of-different-ingredients-on-texture-of-ice-cream.pdf | 2.08 MB | Gennaio 31, 2020 |
| Effect-of-Using-Different-Kinds-and-Ratios-of-Vegetable-Oils-on-Ice-Cream-Quality-Characteristics.pdf | 1.42 MB | Gennaio 3, 2020 |
| The-Chemistry-behind-Chocolate-Production.pdf | 1.72 MB | Dicembre 28, 2019 |
| Sonicated-Ice-Cream-Model-Mixtures.pdf | 889.41 KB | Dicembre 26, 2019 |
| Rheological_Characterization_and_Sensory.pdf | 969.85 KB | Dicembre 18, 2019 |
| COMPARISON-STUDY-OF-EGG-YOLKS-AND-EGG-ALTERNATIVES-IN-FRENCH-VANILLA-ICE-CREAM.pdf
COMPARISON-STUDY-OF-EGG-YOLKS-AND-EGG-ALTERNATIVES-IN-FRENCH-VANILLA-ICE-CREAM.pdf | 196.59 KB | Dicembre 3, 2019 |
| Texture_evaluation_of_whey_protein_conce.pdf | 329.01 KB | Dicembre 3, 2019 |
| Rheological_properties_of_reduced-fat_an.pdf | 2.41 MB | Novembre 26, 2019 |
| Effect-of-trehalose-on-the-glass-transition-and-ice-crystal-growth-in-ice-cream.pdf
Effect-of-trehalose-on-the-glass-transition-and-ice-crystal-growth-in-ice-cream.pdf | 164.38 KB | Novembre 22, 2019 |
| Inulin_as_texture_modifier_in_dairy_prod.pdf | 841.85 KB | Novembre 21, 2019 |
| Action_of_emulsifers_in_promoting_fat_destabilization.pdf | 866.13 KB | Novembre 19, 2019 |
| Comparison_of_the_viscosity_of_trehalose.pdf | 553.99 KB | Novembre 18, 2019 |
| ASHWAGANDHA_ROOT_POWDER_BASED_ICECREAM.pdf | 642.1 KB | Novembre 17, 2019 |
| Ice-recrystallisation-and-melting-in-ice-cream-with-different-proteins-levels-and-subjected-to-thermal-fluctuation.pdf | 1.74 MB | Novembre 15, 2019 |
| Effect-of-Feeding-Cows-with-Unsaturated-Fatty-Acid-Sources-on-Milk-Production-Milk-Composition-Milk-Fatty-Acid-Profile-and-Physicochemical-and-Sensory-Characteristics-of-Ice-Cream.pdf | 301.17 KB | Novembre 15, 2019 |
| How_hydrocolloids_affect_the_temporal_or-2.pdf | 1.35 MB | Novembre 15, 2019 |
| Sugar_and_Fat_Effects_on_Sensory_Propert.pdf | 489.33 KB | Novembre 15, 2019 |
| Sensory_profiling_and_hedonic_judgement.pdf | 845.96 KB | Novembre 15, 2019 |
| Effect-of-egg-yolk-substitution-by-sweet-Whey-Protein-Isolate-on-texture-stability-and-colour-of-Gelato-style-vanilla-ice-cream-2019.pdf | 321.66 KB | Novembre 15, 2019 |
| Milestones-in-the-development-of-frozen-desserts.pdf | 274.25 KB | Novembre 15, 2019 |
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