Impact of prebiotic fibre on the attributes of probiotic ice cream by Yisell Diez-Libreros, Lilia Marcela Grisales-Cataño, Juan Sebastián Ramírez-Navas

“… Ice cream is a complex colloidal food system due to its components. …”
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The possible usage of konjac gum in ice-cream production by K. Kaan Tekinşen, Ahmet Güner, Gürkan Uçar

Subjects: “…ice-cream…”
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Process optimization of vegan prebiotic ice cream by response surface methodology by Sakshi K. Devalekar, Iranna S. Udachan

“…Abstract The study aimed to optimize the formulation of vegan prebiotic ice cream using coconut milk, date syrup, and fructooligosaccharide (FOS) as key ingredients. …”
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ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

“…Ice cream is a frozen dessert highly appreciated by all categories of consumers. …”
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Effect of altering the whey protein/casein ratio on quality properties of ice cream by Muhammad Azeem Ur Rehman Alvi, Joy Ikedichi Agbawodike, Andrea G. Soler-Sánchez, Sergio I. Martínez-Monteagudo

Subjects: “…Ice cream…”
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Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes by Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Anna Kamińska-Dwórznicka

Subjects: “…ice cream mix emulsion…”
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Automated Measurement of Air Bubbles Dispersion in Ice Cream Using Machine Learning Methods by Igor A. Korolev

Subjects: “…ice cream…”
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Effect of Microbial Transglutaminase on Ice Cream Heat Resistance Properties – a Short Report by Kasprzyk Iwona, Markowska Joanna, Polak Elżbieta

Subjects: “…ice cream…”
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Purple Corn (Zea mays indurata) Ice Cream as an Immune Booster in The Pandemic Era by Faza Saiqur Rahmah, Fitriyani Fitriyani, Lisa Aulia Zahra, Muhamad Abdulloh Umar, Muhammad Abbas Arriziq, Burhan Ma'arif

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Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream by Zhang Jian, Zhao Wen, Guo Xialei, Guo Ting, Zheng Yi, Wang Yuetong, Hao Yijiang, Yang Zhennai

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Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics by Yulia B. Monakhova, Rolf Godelmann, Claudia Andlauer, Thomas Kuballa, Dirk W. Lachenmeier

“…Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. …”
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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

“…The study aimed to determine the effect of the addition level and structure of β-glucans on the functional properties and sensory attributes of low-fat ice cream. The experimental ice cream was produced with the addition of 0.5% and 1% highly purified (1-3)(1-4) and (1-3) β-glucans. β-Glucans significantly increased overrun and decreased the melting time. …”
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Effect of (he using artificial sweeteners instead of sucrose level on the some quality characteristics of ice cream by Ahmet Güner

Subjects: “…ice-cream…”
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油脂对植物基冰淇淋乳液性质及产品品质的影响 "Effect of vegetable oil on the properties of plant-based ice cream emulsion and the quality of products" by 张贵金1，范军营2，尹永智2，逯彩云2，张晖1， 王兴国1，吴港城1 ZHANG Guijin1, FAN Junying2, YIN Yongzhi2, LU Caiyun2, ZHANG Hui1, WANG Xingguo1, WU Gangcheng1"

Subjects: “…冰淇淋；油脂结晶特性；植物基冰淇淋；冰淇淋乳液 ice cream; oil crystallization characteristics; plant-based ice cream; ice cream emulsion…”
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Development of Coconut Milk-Based Spicy Ice Cream as a Nondairy Alternative with Desired Physicochemical and Sensory Attributes by K. D. S. S. Perera, O. D. A. N. Perera

“…Although coconut ice cream is commercially available in the local market, spicy flavored coconut ice cream is not yet available. …”
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Antibiotics Resistance Pattern of Food-Borne Bacteria Isolated from Ice Cream in Bangladesh: A Multidisciplinary Study by Md Sohel, Moushumi Akter, Md. Fahmid Hasan, Shahin Mahmud, Mohammod Johirul Islam, Ashekul Islam, Khairul Islam, Abdullah Al Mamun

“…Ice cream is one of the most popular food items consumed during the summer season in Bangladesh by all ages but mostly school-going students. …”
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Physicochemical Properties, Antioxidant Capacity, and Consumer Acceptability of Ice Cream Incorporated with Avocado ( Persea Americana Mill.) Pulp by Jutamas Moolwong, Worasaung Klinthong, Thanida Chuacharoen

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Assessment of Microbiological Contamination of Branded and Street Vended Ice-Cream: A Comparative Study in Tangail Municipality, Bangladesh by Afroza Khatun, Md Younus Mia, Masuma Masuma, Kamal Kanta Das

“…Ice cream is a popular dessert consumed by people of all ages, and its consumption can pose a risk of exposure to various microorganisms, including pathogenic bacteria and viruses. …”
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Testing of Retail Cheese, Butter, Ice Cream, and Other Dairy Products for Highly Pathogenic Avian Influenza in the US by David L. Suarez, Iryna V. Goraichuk, Lindsay Killmaster, Erica Spackman, Nicole J. Clausen, Tristan J. Colonius, Cynthia L. Leonard, Monica L. Metz

“…A total of 167 retail dairy samples, including a variety of cheeses, butter, ice cream, and fluid milk were collected as part of a nationwide survey. …”
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Studies on the hygienic quality of ice-erearn consumed in elazığ and the correlation between the general colony counts and methylene blue reduction time by Cemal Çelik, Bahri Patır, Süreyya Saltan, Abamüslüm Güven

Subjects: “…ıce cream…”
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