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Author Spotlight: Innovative Ice Cream Melting Behavior Analysis Through a Computer Vision System
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Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure

Christos Soukoulis1,2, Ian Fisk1

  • 1a Division of Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham , Leicestershire , United Kingdom.

Critical Reviews in Food Science and Nutrition
|March 6, 2014
PubMed

Keywords:
Ice creamcryoprotectionminimal processingshelf-lifestabilizersstructuringtexture

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