ALTERNATIVE NATURAL SWEETENERS AS SUGAR SUBSTITUTES USED IN MAKING ICE CREAM by MARIANA VIOLETA POPESCU, ADRIANA DABIJA, ANCUȚA CHETRARIU

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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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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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Foam-Forming Properties of Alternative Vegetable Proteins by Luana Cristina da Silva Ramos, Márcia Cristina Teixeira Ribeiro Vidigal

“…In aerated food products such as ice cream, meringues, mayonnaise, and bakery products, proteins are one of the constituents responsible for sensory and technological attributes. …”
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Genome-Wide Association Study towards Genomic Predictive Power for High Production and Quality of Milk in American Alpine Goats by Y. Tilahun, T. A. Gipson, T. Alexander, M. L. McCallum, P. R. Hoyt

“…The dairy traits are quality-determining components in goat milk, cheese, ice cream, etc. Alpine goat phenotypes for quality components have been routinely recorded for many years and deposited in the Council on Dairy Cattle Breeding (CDCB) repository. …”
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Ultrasound Treatment of Iota-Carrageenan and Guar Gum by Kseniya N. Nitsievskaya, Svetlana V. Stankevich, Elena V. Boroday

“…The research featured the effect of ultrasonic treatment on hydrocolloids (polysaccharides) used in meat or fish jelly, marmalades, marshmallows, puddings, ice cream, etc. The study involved samples of colloidal systems based on iota-carrageenan or guar gum and purified water (1:100). …”
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Use of Whey and Whey Preparations in the Food Industry – A Review by Królczyk Jolanta B., Dawidziuk Tomasz, Janiszewska-Turak Emilia, Sołowiej Bartosz

“…The uses of whey discussed include: meat and meat products, reduced-fat products, yoghurts and ice creams, cheeses, bakery products, confectionery and pastry products, infant formulas, and whey drinks.…”
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