Articoli Accademici

Contributi scientifici nel mondo del gelato

Dal 2018 la prima risorsa in Italia
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Influence-of-calcium-chloride-and-pH-on-soluble-complex-of0Awhey-protein-­basil-seed-gum-and-xanthan-gum.pdf

655.66 KBOttobre 26, 2021
The-Effect-of-Cold-Press-Chia-Seed-Oil-By-Products-on-the0ARheological-Microstructural-Thermal-and-Sensory-Properties0Aof-Low-Fat-Ice-Cream.pdf

2.87 MBOttobre 7, 2021
A-novel-functional-reduced-fat-ice-cream-produced-with-pea0Aprotein-isolate-instead-of-milk-powder.pdf

421.51 KBSettembre 2, 2021
Physico-chemical-and-Texture-Analysis-of-Ice-Cream-Prepared0Aby-Incorporating-Various-Spice.pdf

114.04 KBAgosto 19, 2021
Melting-Characteristics-of-Ice-Cream-Prepared-with-Various-Agitation-Speeds-in-Batch-Freezer-.pdf

649.27 KBLuglio 5, 2021
Effect-of-replacement-of-milk-by-block-freeze-concentrated-whey-in-physicochemical-and-rheological-properties-of-ice-cream.pdf

1.49 MBMaggio 14, 2021
A-novel-process-to-improve-the-characteristics-of-low-fat-ice-cream-using-date-fiber-powder.pdf

446.43 KBMaggio 6, 2021
Physical-behaviour-of-dairy-ingredients-during-ice-cream.pdf

482.94 KBAprile 13, 2021
The-effect-of-composition-microfluidization-and-process-parameters-on-formation-of-oleogels-for-ice-cream-applications.pdf

1.1 MBAprile 3, 2021
Functional_Properties_and_in_vitro_Bio-Accessibili.pdf

1.27 MBMarzo 30, 2021
Sensory-Characteristics-of-Dairy-By-Products-as-Potential-Milk0AReplacers.pdf

510.44 KBFebbraio 6, 2021
Use-of-Enzyme-modified-starch-in-Ice-cream.pdf

828.54 KBDicembre 30, 2020
NUCLEATION-INTENSIFICATION-IN-THE-ICE-CREAM-PRODUCTION.pdf

551.54 KBDicembre 7, 2020
Feasibility-of-utilising-ricotta-cheese-whey-in-chocolate-icecream.pdf

459.53 KBDicembre 5, 2020
Influence-of-guar-gum-furcellaran-and-guar-gum-carrageenan-stabilizer-systems-.pdf

237.86 KBAgosto 31, 2020
Study-of-Ice-Cream-Freezing-Process-after-Treatment-with-Ultrasound.pdf

112.7 KBAgosto 8, 2020
Effect-of-Storage-Period-on-the-Physicochemical-Sensory-and-Microbiological-Quality-of-Bakery-Flavoured-Ice-Cream.pdf

455.2 KBLuglio 21, 2020
Influences-of-Storage-Temperature-and-Periods-on-the-Physical-Properties.pdf

318.93 KBGiugno 24, 2020
A-Research-on-the-Quality-Features-of-Ice-Cream-Produced-Using-Some-Fat-Substitutes.pdf

169.2 KBMaggio 6, 2020
EFFECTS-OF-MILK-PROTEIN-TYPE-ON-STRUCTURAL-PROPERTIES-OF-ICE-CREAM-SYSTEMS.pdf

558.9 KBAprile 28, 2020
Buttermilk-ice-cream—New-method-for-buttermilk-utilization.pdf

676.5 KBMarzo 26, 2020
Modeling-of-the-effect-of-freezer-conditions-on-the-hardness-of-ice-cream-using-response-surface-methodology.pdf

434.63 KBFebbraio 25, 2020
Effects-of-different-ingredients-on-texture-of-ice-cream.pdf

2.08 MBGennaio 31, 2020
Effect-of-Using-Different-Kinds-and-Ratios-of-Vegetable-Oils-on-Ice-Cream-Quality-Characteristics.pdf

1.42 MBGennaio 3, 2020
The-Chemistry-behind-Chocolate-Production.pdf

1.72 MBDicembre 28, 2019
Sonicated-Ice-Cream-Model-Mixtures.pdf

889.41 KBDicembre 26, 2019
Rheological_Characterization_and_Sensory.pdf

969.85 KBDicembre 18, 2019
COMPARISON-STUDY-OF-EGG-YOLKS-AND-EGG-ALTERNATIVES-IN-FRENCH-VANILLA-ICE-CREAM.pdf

196.59 KBDicembre 3, 2019
Texture_evaluation_of_whey_protein_conce.pdf

329.01 KBDicembre 3, 2019
Rheological_properties_of_reduced-fat_an.pdf

2.41 MBNovembre 26, 2019
Effect-of-trehalose-on-the-glass-transition-and-ice-crystal-growth-in-ice-cream.pdf

164.38 KBNovembre 22, 2019
Inulin_as_texture_modifier_in_dairy_prod.pdf

841.85 KBNovembre 21, 2019
Action_of_emulsifers_in_promoting_fat_destabilization.pdf

866.13 KBNovembre 19, 2019
Comparison_of_the_viscosity_of_trehalose.pdf

553.99 KBNovembre 18, 2019
ASHWAGANDHA_ROOT_POWDER_BASED_ICECREAM.pdf

642.1 KBNovembre 17, 2019
Ice-recrystallisation-and-melting-in-ice-cream-with-different-proteins-levels-and-subjected-to-thermal-fluctuation.pdf

1.74 MBNovembre 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 KBNovembre 15, 2019
How_hydrocolloids_affect_the_temporal_or-2.pdf

1.35 MBNovembre 15, 2019
Sugar_and_Fat_Effects_on_Sensory_Propert.pdf

489.33 KBNovembre 15, 2019
Sensory_profiling_and_hedonic_judgement.pdf

845.96 KBNovembre 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 KBNovembre 15, 2019
Milestones-in-the-development-of-frozen-desserts.pdf

274.25 KBNovembre 15, 2019

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