Abstract：
:There is an increasing demand of the food industries and research institutes to have means of measurement allowing the characterization of foods. Ice cream, as a complex food system, consists of a frozen matrix containing air bubbles, fat globules, ice crystals, and an unfrozen serum phase. Some deficiencies in conventional methods for testing this product encourage the use of alternative techniques such as rheometry, spectroscopy, X-ray, electro-analytical techniques, ultrasound, and laser. Despite the development of novel instrumental applications in food science, use of some of them in ice cream testing is few, but has shown promising results. Developing the novel methods should increase our understanding of characteristics of ice cream and may allow online testing of the product. This review article discusses the potential of destructive and non-destructive methodologies in determining the quality and characteristics of ice cream and similar products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bahram-Parvar Mdoi
10.1016/j.foodchem.2015.05.017subject
Has Abstractpub_date
2015-12-01 00:00:00pages
625-31eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00739-6journal_volume
188pub_type
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