The increased interest in foods which improve human health and nutrition has led to the
need for academia and food industry to invest in the development of innovative and …

Ice cream as a complex multi-phase food consists of fat globules, air bubbles and ice
crystals dispersed in a semi-frozen solution. Ice cream contains about 12% fat, which plays a …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

Fat and fat structure development in ice cream and related frozen dairy desserts are critical
for optimal structure and physical properties, stability, Xavor and texture. This chapter will …

Research was conducted to examine the effect of inulin on the rheological and textural
characteristics of yog‐ice cream desserts in relation to their sensory attributes. Addition of …

Sensory and instrumental analyses were used to evaluate the texture of regular (10%), light
(5%), low fat (2.5%) and fat free vanilla (0.4%) ice creams. The light, low fat and fat free ice …

Instrumental analyses were used to evaluate the rheological properties of regular (10%),
reduced-fat (6%) and low-fat (3%) ice cream mixes and frozen ice creams stored at− 18° C …

Grapefruit peel nanofibrillated cellulose (GNFC) was used as fat substitute in ice cream.
GNFC was characterized by TEM, SEM, and XRD. The effects of GNFC on textural profiles …

Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …

The objective of this study was to develop a wax‐oleogel (soybean oil—SBO, peanut oil—
PNO, and carnauba wax—CBW) to be used as a fat replacer for ice cream formulations. The …