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article/chapitre/communication
article/chapitre/communication
H. Goff | 2000The proteins in mill have a range of physical functional properties, such as solubility, heat stability, gelation, viscosity, emulsification and foaming, that govern the application of milk and milk products in foods. The process of fat destabil[...]
article/chapitre/communication
S. Bolliger ; H. Goff ; B. Tharp | 2000Ice cream mix was produced with a range of emulsifiers and concentrations. Ice cream mix properties were measured and correlated to ice cream properties. Protein load (mg m(-2)) in ice cream mix correlated with major characteristic analyses desc[...]
article/chapitre/communication
S. Bolliger ; B. Kornbrust ; H. Goff ; AL Et | 2000Ice cream at six different levels of emulsification was produced by freezing in a conventional scraped surface freezer and with a serial configuration of a conventional freezer followed by a low-temperature extruder. The aim was to examine the i[...]
article/chapitre/communication
article/chapitre/communication
K. Caldwell ; H. Goff ; D. Stanley | 1992The objective of this study was to investigate techniques suitable for viewing the microstructure of ice cream in the frozen and fully hydrated state using low temperature scanning electron microscopy and to examine the microstructure of the fro[...]
article/chapitre/communication
N. Tregunno ; H. Goff | 1996Osmodehydrofreezing refers to the combined process of partial drying in a concentrated solution (osmotic dehydration) followed by freezing. The physical properties of osmodehydrofrozen apple slices were determined. Granny Smith apples slices wer[...]
article/chapitre/communication
Storage under low constant temperature (-30 °C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (-16 °C) showed clear evidence, based on sample microstructure, of rec[...]
article/chapitre/communication
article/chapitre/communication
Whipping cream, with 35% milk fat, was high temperature, short time pasteurized and ultra-high temperature sterilized, with and without the addition of stabilizer, to study the effect of these processing conditions on the stability of foam struc[...]
