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'POINT DE CONGELATION' 
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A. Bakshi ; D. Smith ; C. Lomauro ; 78e réunion ann. Am. dairy sci. assoc., USA, 26-29 juin 1983 (1983) | S.E. | Rapport D114 | 1983On a préparé des mélanges pour crème glacée avec des agents sucrants, saccharose, saccharose et sirop de maïs et d'agent sucrant du maïs à 55% de fructose, contenant 5 proportions de lactosérum en remplacement du lait écrémé en poudre. Les mélan[...]
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E. Murakami ; M. Okos | 1996A procedure was developed for simultaneous determination of the effective molecular weight, unfreezable water, and initial freezing point of foods based on composition and thermal conductivity data. Freezing properties were determined by trial a[...]
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E. Murakami ; M. Okos | 1996
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D. Smith ; A. Bakshi ; C. Lomauro | 1984The main objectives of the present study were to determine the combined effects of whey and two sucrose substitutes, 36DE corn syrup solids (36DE CSS) and 55 high fructose corn syrup (55HFCS) on (1) the freezing point of ice cream mix and (2) th[...]
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F. Jaskulka ; D. Smith ; K. Larntz | 1995
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C. Trgo ; M. Koxholt ; H. Kessler | 1999The objective of this research was to derive information on the technological influences on the ice recrystallization in ice cream after the freezer outlet during the sensitive temperature range from the freezing point to -8°C. The parameters st[...]
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S. Wittinger ; D. Smith | 1986
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C. Chen | 1986
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The initial freezing point of food was estimated from the mole fractions of individual solutes in the aqueous phase (ions, sugars, acids and alcohol), derivable from information given in nutritional tables. Predicted values were compared with ex[...]
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R. Baer ; K. Baldwin | 1984
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A. Leighton | 1927
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P. Low ; D. Anderson ; P. Hoekstra | 1968
