Titre :
|
Investigation of the structure of ice cream by light microscopy
|
Auteurs :
|
A. Sztehlo
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1974
|
Format :
|
p. 7-9
|
Langues:
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= Anglais
|
Catégories :
|
TECHNOLOGIE ALIMENTAIRE
|
Mots-clés:
|
ANALYSE CHIMIQUE
;
MICROSCOPIE
;
PROCEDE DE FABRICATION
|
Résumé :
|
Ice cream is an inherently unstable structure with respect to both time and temperature, therefore it is important to understand this structure in order that quality may be maintained and improved by manipulation of formulation and processing methods. This article describes the ice cream manufacturing process, explaining how and where the composite structure is formed. It then details how to investigate the structure of the four phases by various simple light microscopy techniques.
|
Source :
|
Microscopy and analysis, vol september 1974
|