Search

Your search keyword '"Frozen desserts -- Analysis"' showing total 5 results
Start Over Descriptor "Frozen desserts -- Analysis"
5 results on '"Frozen desserts -- Analysis"'

1. Frozen dessert attribute changes with increased amounts of unsaturated fatty acids

Author

Im, J.S., Marshall, R.T., and Heymann, H.

Subjects
Vanilla -- Research, Frozen desserts -- Analysis, Fatty acids -- Analysis, Ice cream, ices, etc. -- Composition, Business, Food/cooking/nutrition
Abstract

A comparative study using physical, sensory and chemical tests shows the absence of significant differences between vanilla ice cream with 12% milk fat and a vanilla flavor frozen desert with the ratio of saturated, monosaturated and polyunsaturated being 3:2:1, prepared from 65% milk fat, 25% canola oil and 10% soybean oil. Increase of oil concentrations above 35% enhances the risks of quality defects in a product with a 1:1:1 ratio of these fatty acids.

Published
1994

2. PRIVATEVIEW

Author

Henry, Steve

Subjects
Weetabix Ltd. -- Advertising, Land Rover Group Ltd. -- Advertising, Haagen-Dazs Company Inc. -- Advertising, Transportation equipment industry -- Advertising -- Analysis, Frozen desserts -- Analysis, Advertising -- Analysis, Dairy industry -- Advertising -- Analysis, Cereal products industry -- Advertising -- Analysis, Cereal products -- Analysis, Advertising, marketing and public relations, Business, Business, international, Mass communications
Abstract

The other week Larry Barker was complaining, quite correctly, about the terrible work which is being produced right now. So let's see what this week's bunch is like. 6 Weetabix [...]

Published
2001

3. Sundae school

Author

Miller, Amy

Subjects
Ben & Jerry's Homemade, Inc. -- Social policy, Corporate social responsibility -- Analysis, Frozen desserts -- Analysis, Dairy industry -- Social policy -- Analysis, Business, general, Business
Abstract

Ben Cohen and Jerry Greenfield recently gave a lecture to a group of college students in my hometown about socially responsible business. Since I run an ice-cream company and support [...]

Published
1995

4. Low net carb ice cream: providing superior body and texture

Subjects
Frozen desserts -- Storage, Frozen desserts -- Analysis, Low-carbohydrate diet -- Storage
Abstract

Significant growth of frozen dessert products containing lower or reduced levels of carbohydrates continues to be driven by consumer demand for healthier foods. The need for producing healthier foods has […]

Published
2004

Catalog

Books, media, physical & digital resources
See catalog results