Articoli Accademici

Contributi scientifici nel mondo del gelato

Dal 2018 la prima risorsa in Italia
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Thumbnail for Study-of-Ice-Cream-Freezing-Process-after-Treatment-with-Ultrasound.pdfStudy-of-Ice-Cream-Freezing-Process-after-Treatment-with-Ultrasound.pdf

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

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

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

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

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

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

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

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

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

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

889.41 KBDicembre 26, 2019
Thumbnail for Rheological_Characterization_and_Sensory.pdfRheological_Characterization_and_Sensory.pdf

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

196.59 KBDicembre 3, 2019
Thumbnail for Texture_evaluation_of_whey_protein_conce.pdfTexture_evaluation_of_whey_protein_conce.pdf

329.01 KBDicembre 3, 2019
Thumbnail for Rheological_properties_of_reduced-fat_an.pdfRheological_properties_of_reduced-fat_an.pdf

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

164.38 KBNovembre 22, 2019
Thumbnail for Inulin_as_texture_modifier_in_dairy_prod.pdfInulin_as_texture_modifier_in_dairy_prod.pdf

841.85 KBNovembre 21, 2019
Thumbnail for Action_of_emulsifers_in_promoting_fat_destabilization.pdfAction_of_emulsifers_in_promoting_fat_destabilization.pdf

866.13 KBNovembre 19, 2019
Thumbnail for Comparison_of_the_viscosity_of_trehalose.pdfComparison_of_the_viscosity_of_trehalose.pdf

553.99 KBNovembre 18, 2019
Thumbnail for ASHWAGANDHA_ROOT_POWDER_BASED_ICECREAM.pdfASHWAGANDHA_ROOT_POWDER_BASED_ICECREAM.pdf

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

1.74 MBNovembre 15, 2019
Thumbnail for 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.pdfEffect-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
Thumbnail for How_hydrocolloids_affect_the_temporal_or-2.pdfHow_hydrocolloids_affect_the_temporal_or-2.pdf

1.35 MBNovembre 15, 2019
Thumbnail for Sugar_and_Fat_Effects_on_Sensory_Propert.pdfSugar_and_Fat_Effects_on_Sensory_Propert.pdf

489.33 KBNovembre 15, 2019
Thumbnail for Sensory_profiling_and_hedonic_judgement.pdfSensory_profiling_and_hedonic_judgement.pdf

845.96 KBNovembre 15, 2019
Thumbnail for Effect-of-egg-yolk-substitution-by-sweet-Whey-Protein-Isolate-on-texture-stability-and-colour-of-Gelato-style-vanilla-ice-cream-2019.pdfEffect-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
Thumbnail for Milestones-in-the-development-of-frozen-desserts.pdfMilestones-in-the-development-of-frozen-desserts.pdf

274.25 KBNovembre 15, 2019

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Study-of-Ice-Cream-Freezing-Process-after-Treatment-with-Ultrasound.pdf
Effect-of-Storage-Period-on-the-Physicochemical-Sensory-and-Microbiological-Quality-of-Bakery-Flavoured-Ice-Cream.pdf
Influences-of-Storage-Temperature-and-Periods-on-the-Physical-Properties.pdf
A-Research-on-the-Quality-Features-of-Ice-Cream-Produced-Using-Some-Fat-Substitutes.pdf
EFFECTS-OF-MILK-PROTEIN-TYPE-ON-STRUCTURAL-PROPERTIES-OF-ICE-CREAM-SYSTEMS.pdf
Buttermilk-ice-cream—New-method-for-buttermilk-utilization.pdf
Modeling-of-the-effect-of-freezer-conditions-on-the-hardness-of-ice-cream-using-response-surface-methodology.pdf
Effects-of-different-ingredients-on-texture-of-ice-cream.pdf
Effect-of-Using-Different-Kinds-and-Ratios-of-Vegetable-Oils-on-Ice-Cream-Quality-Characteristics.pdf
The-Chemistry-behind-Chocolate-Production.pdf
Sonicated-Ice-Cream-Model-Mixtures.pdf
Rheological_Characterization_and_Sensory.pdf
COMPARISON-STUDY-OF-EGG-YOLKS-AND-EGG-ALTERNATIVES-IN-FRENCH-VANILLA-ICE-CREAM.pdf
Texture_evaluation_of_whey_protein_conce.pdf
Rheological_properties_of_reduced-fat_an.pdf
Effect-of-trehalose-on-the-glass-transition-and-ice-crystal-growth-in-ice-cream.pdf
Inulin_as_texture_modifier_in_dairy_prod.pdf
Action_of_emulsifers_in_promoting_fat_destabilization.pdf
Comparison_of_the_viscosity_of_trehalose.pdf
ASHWAGANDHA_ROOT_POWDER_BASED_ICECREAM.pdf
Ice-recrystallisation-and-melting-in-ice-cream-with-different-proteins-levels-and-subjected-to-thermal-fluctuation.pdf
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
How_hydrocolloids_affect_the_temporal_or-2.pdf
Sugar_and_Fat_Effects_on_Sensory_Propert.pdf
Sensory_profiling_and_hedonic_judgement.pdf
Effect-of-egg-yolk-substitution-by-sweet-Whey-Protein-Isolate-on-texture-stability-and-colour-of-Gelato-style-vanilla-ice-cream-2019.pdf
Milestones-in-the-development-of-frozen-desserts.pdf

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