Proceedings of the Second IDF International Symposium on Ice Cream: held in Thessaloniki, Greece, 14 - 16 May 2003
Gespeichert in:
| Körperschaft: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Tagungsbericht Buch |
| Sprache: | English |
| Veröffentlicht: |
Brussels
IDF
2004
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| Schriftenreihe: | Ice cream
2 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 417 S. Ill., graph. Darst. |
| ISBN: | 9290980389 |
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Datensatz im Suchindex
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| adam_text | Proceedings of the Second IDF International Symposium on Ice
Cream
held in Thessaloniki, Greece, 14-16 May 2003
Page
Foreword 6
OPENING SESSION: Present/future trends in ice cream
1 Present/future trends in the global ice cream industry -
N. Thomas P. Elphinstone (Australia) 7
2 Present and future trends in ice cream science and technology -
H.D. Goff (Canada) 21
SESSION I: Major/minor ingredients and product design -
Chair: B.W. Tharp
1.1 Ice-structuring proteins in ice cream - C.J. Clarke, S. Buckley
N. Lindner (UK) 33
1.2 The influence of emulsifiers on heat-shock stability of ice cream -
N.M. Barfod (Denmark) 45
1.3 Ice-structuring proteins from winter wheat, a novel ice cream
ingredient - A. Regand, E. Verespej H.D. Goff (Canada) 65
1.4 Functionality of carrageenan in ice cream mix formulations -
C. Vega, R.A. Andrew H.D. Goff (Canada) 78
SESSION II: New technologies - Chair: R.W. Hartel
11.1 Shaping the products of the future - P.H. Hansen (Denmark) 88
11.2 An overview of new ice cream ingredient technologies -
B.W. Tharp (USA) 100
11.3 WAPOS - a new technology development for the production of
stable sweet ice microspheres - E.J. Windhab, T. Wagner
P. Kropp (Switzerland) 112
SESSION III: Microstructure and texture - Chair: H.D. Goff, C.J. Clarke
111.1 Effects of structural attributes on hardness and melting rate of
ice cream - R. W. Hartel, M. Muse and R. Sofjan (USA) 124
111.2 Influence of recipe parameters on fat and gas-phase structure in
ice cream - H. Rohenkohl (Germany) 140
111.3 Impact of mechanical treatment of ice cream at ultra low temperature
on scoopability, melting behaviour and creaminess -
H. Wildmoser E.J. Windhab (Switzerland) 159
International Dairy Federation
111.4 The different role of emulsifiers in conventionally freezered and
ultra-low-temperature-extruded ice cream - M.D. Eisner,
H. Wildmoser E.J. Windhab (Switzerland) 178
111.5 Effect of mix homogenization and ageing on retail-manufactured
ice cream produced with cream or coconut oil - E. Casiraghi
M. Rossi (Italy) 190
111.6 Advanced microscopy techniques for ice cream research -
A.K. Smith, H.D. Goff A. Regand (Canada) 197
111.7 Studying the composition of the air interface in aqueous milk
protein foam and ice cream - Z. Zhang H.D. Goff (Canada) 209
SESSION IV: Nutritional aspects - Chair: E. Windhab
IV. 1 Food and health: challenges for the ice cream business -
G. Schaafsma (Netherlands) 223
IV.2 Ice cream: a delivery system for delight and wellbeing -
J.B. German (Switzerland) 233
IV.3 Processing and formulation effects on structural and rheological
properties of ice cream mix, aerated mix and ice cream -
B.E Chavez-Montes, L. Choplin E. Schaer (France) 250
IV.4 Diffusion-controlled reactions in frozen products: how state
diagrams may be used for the prediction of storage stability -
D. Champion, D, Simatos M. Le Meste (France) 264
IV.5 Texture development in ice cream - effects of adding cocoa solids -
R.A. Wilbey, A.E. Bell, M. Levy P.K. Buxi (UK) 276
IV.6 Development of pro-biotic Kulfi (Indian ice cream) -
H.G. Ramachandra Rao A. Shiva Prakash (India) 281
SESSION V: Quality and consumer perception -
Chair: E.S. Christensen, J.B. German
V.1 Determination of flavour perception in ice cream by sensory and
instrumental methods - /. Gruen (USA) 293
V.2 Organic, natural ice cream: technological challenges and market
opportunities - F. Bray (Italy) 306
V.3 Pathogens and public health concerns in ice cream -
P.C. Vasavada (USA) 312
V.4 Influence of different parameters on the quality of bottom-filled
moulded ice cream sticks - F.H. Christensen A.M. Andersen
(Denmark) 326
V.5 Physico-chemical interactions of flavour compounds in model media:
temperature effect - M. Covarrubias-Cervantes, S. Bongard,
D. Champion A. Voilley (France) 350
Ice Cream II
SESSION VI: Business and marketing - Chair: F. Bray, N. Thomas
VI.1 US markets for frozen dairy desserts - E.L. Tipton (USA) 356
VI.2 Recipes and particulate ingredients for premium ice cream -
P. Styles (UK) 374
VI.3 Whey as a principal source of milk solids-not-fat in low-price ice cream:
an Argentine experience - C. Chabelski L Castellanos (Argentina) 375
VI.4 The Lotus Integrated Food Safety System (LIFSS) -
E. Doxanakis (Greece) 377
VI.5 Hygiene and safety aspects in the manufacture of ice cream -
T. Bintsis (Greece) 385
POSTERS
P.1 From producing to consuming: hazard-analysis practices on critical
control points of ice cream - S. Milci H. Yaygin (Turkey) 406
P.2 Effect of stabilizers and emulsifiers on texture, body and
glass-transition temperature of ice cream - M.A. Bazmi,
S.M. Mousavi, M.R. Ehsani CM. Michalski (France) 407
P.3 Acoustic studies of macro-molecular network formation and changes
in physical state in media - G. Nassar B. Nongaillard (France) 408
P.4 Small-molecule translational diffusion in frozen products -
D. Champion, E. Contreras Lopez, G. Blond, D. Simatos
M. Le Meste (France) 409
P.5 Survival of Bifidobacterium longum and of yoghurt bacteria during
frozen storage of ice cream - C. Kehagias, S. Koulouris, D. Tymbis
V. Pantziri (Greece) 410
P.6 A review of the methods to produce low-fat ice cream - Jangjou
M.A. Moosavi (Iran) 412
P.7 Survival of Escherichia coli0157:h7 in yoghurt ice cream with probiotic
cultures Lactobacillus acidophilus and Bifidobacterium bifidum -
S. Avramidis, P. Abatzidis, N. Tzanetakis G.K. Zerfiridis (Greece) 413
P.8 Effect of transglutaminase-induced protein cross-linking on the
processing and subsequent melting profiles of ice cream -
B. T. O Kennedy, M. Auty P.M. Kelly (Ireland) 414
P.9 Surface-active milk lipids in the production of ice cream (Switzerland) 415
P. 10 Effect of whey proteins on a creamy sensation of sorbets -
P. Gallmann, B. Rehberger, V. Masserey A-C. Luisier (Switzerland) 416
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| genre_facet | Konferenzschrift |
| id | DE-604.BV026470801 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T23:13:12Z |
| institution | BVB |
| institution_GND | (DE-588)10080833-5 |
| isbn | 9290980389 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-022040399 |
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| physical | 417 S. Ill., graph. Darst. |
| publishDate | 2004 |
| publishDateSearch | 2004 |
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| publisher | IDF |
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| series | Ice cream |
| series2 | International Dairy Federation : Special issue Ice cream |
| spelling | International Symposium on Ice Cream 2 2003 Thessaloniki Verfasser (DE-588)10080833-5 aut Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14 - 16 May 2003 ed. by B. Tharp Brussels IDF 2004 417 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier International Dairy Federation : Special issue 401 Ice cream 2 Ice Cream cabt Conferences cabt (DE-588)1071861417 Konferenzschrift gnd-content Tharp, B. edt International Dairy Federation Special issue 401 (DE-604)BV005943414 401 Ice cream 2 (DE-604)BV026722345 2 HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=022040399&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14 - 16 May 2003 Ice cream Ice Cream cabt Conferences cabt |
| subject_GND | (DE-588)1071861417 |
| title | Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14 - 16 May 2003 |
| title_auth | Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14 - 16 May 2003 |
| title_exact_search | Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14 - 16 May 2003 |
| title_full | Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14 - 16 May 2003 ed. by B. Tharp |
| title_fullStr | Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14 - 16 May 2003 ed. by B. Tharp |
| title_full_unstemmed | Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14 - 16 May 2003 ed. by B. Tharp |
| title_short | Proceedings of the Second IDF International Symposium on Ice Cream |
| title_sort | proceedings of the second idf international symposium on ice cream held in thessaloniki greece 14 16 may 2003 |
| title_sub | held in Thessaloniki, Greece, 14 - 16 May 2003 |
| topic | Ice Cream cabt Conferences cabt |
| topic_facet | Ice Cream Conferences Konferenzschrift |
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