نمایش نتایج جستجو برای
کلمات کلیدی: CREAM
موارد یافت شده: 26
1 - Evaluation of Microbial Quality of Traditional Ice Cream Sold Openly in Sari City (چکیده)2 - Effects of Carboxymethyl Cellulose, Cress Seed Gum, whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Creamm (چکیده)
3 - Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream (چکیده)
4 - Production of Functional Ice Cream Fortified by Immunoglobulin Y against Escherichia coli O157:H7 and Helicobacter Pylori (چکیده)
5 - شناسایی و ارزیابی خطاهای سیستم‌های تعاملی انسان- ماشین با استفاده از تکنیک CREAM و روش تجزیه و تحلیل درخت خطا (چکیده)
6 - Production of synbiotic ice-creams with Lactobacillus brevis PML1 and inulin: functional characteristics, probiotic viability, and sensory properties (چکیده)
7 - Application of jaban watermelon exocarp powder in low‐calorie ice cream formulation and evaluation of its physicochemical, rheological, and sensory properties (چکیده)
8 - Qualitative analysis of the structural, thermal and rheological properties of a plant ice cream based on soy and sesame milks (چکیده)
9 - Oral Immunotherapy Using Probiotic Ice Cream Containing Recombinant Food-Grade Lactococcus lactis Which Inhibited Allergic Responses in a BALB/c Mouse Model (چکیده)
10 - Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream (چکیده)
11 - A novel hybrid approach based on CREAM and fuzzy ANP to evaluate human resource reliability in the urban railway (چکیده)
12 - Dynamic rheological properties of reduced-fat camel cream affected by guar gum and sage seed gum (چکیده)
13 - Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream (چکیده)
14 - Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers (چکیده)
15 - Survival of male‐specific coliphage (MS2) as a surrogate for enteric viruses in the production process of traditional ice cream (چکیده)
16 - Roasting process optimization of walnut kernels for the preparation of walnut cream using Response Surface Methodology (چکیده)
17 - Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC) (چکیده)
18 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
19 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)
20 - Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids (چکیده)
21 - The effect of Lallemantia royleana (Balangu) seed, palmate‐tuber salep and carboxymethylcellulose gums on the physicochemical and sensory properties of typical soft ice cream (چکیده)
22 - Rheological and Sensory Properties of a Typical Soft Ice cream as Influenced by Selected Food Hydrocolloids (چکیده)
23 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
24 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
25 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
26 - Study of Ice Cream Freezing process after Treatment with Ultrasound (چکیده)
