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An energy-storage solution that flows like soft-serve ice cream（图）
储能解决方案 半固体 电化学化合物 风能 太阳能
2023/6/19
Batteries made from an electrically conductive mixture the consistency of molasses could help solve a critical piece of the decarbonization puzzle. An interdisciplinary team from MIT has found that an...
Acquisitions and Firm Growth:Creating Unilever's Ice Cream and Tea Business
Mergers and Acquisitions Integration Value Knowledge Use and Leverage Business and Shareholder Relations
2015/5/13
This article provides a longitudinal case study of the use of acquisitions by the Anglo-Dutch multinational Unilever to build the world's largest ice cream and tea businesses. The study supports recen...
I'll Have the Ice Cream Soon and the Vegetables Later: A Study of Online Grocery Purchases and Order Lead Time
Online Technology Food Decision Choices and Conditions Conflict and Resolution Emotions Cognition and Thinking Retail Industry Food and Beverage Industry
2015/4/21
How do decisions made for tomorrow or two days in the future differ from decisions made for several days in the future? We use data from an online grocer to address this question. In general, we find ...
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
ice cream mulberry pekmez grape pekmez
2014/2/27
The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positiv...
HOW MANY UNIVERSES ARE NECESSARY FOR AN ICE CREAM TO MELT?
cosmology theory-gravitation-history and philosophy of astronomy
2009/3/13
We investigate a quantitative consequence of the Acausal-Anthropic
approach to solving the long-standing puzzle of the thermodynamical arrow
of time. Notably, the size of the required multiverse is ...
Application of Whey Protein Isolate Glycated with Rare Sugars to Ice Cream
rare sugars WPI glycation
2010/2/3
Glycated whey protein isolate (WPI) was prepared by incubation of WPI with the rare sugars, d-allose (All) and d-psicose (Psi) under controlled conditions. Its emulsion and foaming properties, and its...
In this study, the use of cola extract and cola flavor in ice cream production were investigated. Cola extract was used at rates of between 0 and 1.5% based on mix weight. The samples with Na2CO3 (bet...
Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream
ice cream fat replacers sensory
2008/3/31
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Effect of Milk Fat on the Sensory Properties of Chocolate Ice Cream
ice cream chocolate milk fat
2008/3/28
Nonfat (0.5%), low fat (4%), reduced fat (6%), and full fat (9%) chocolate ice creams were made. Whey protein and polydextrose were added as required so that all formulations contained the same amount...
Effect of Emulsifiers and Food Gum on Nonfat Ice Cream
nonfat ice cream emulsifier food gum ice crystals
2008/3/28
Nonfat ice cream was made with a mix composition of 12% milk SNF, 12% sucrose, 5% corn syrup solids, 3.5% maltodextrin, and 0.25% stabilizer blend. Two emulsifiers at three levels each and one gum at ...
Recrystallization in Ice Cream After Constant and Cycling Temperature Storage Conditions as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Storage under low constant temperature (–30°C) had no effect on the overall ice crystal size of stabilized or unstabilized ice cream samples; storage at a higher temperature (–16°C) showed clear evide...
Ice Crystal Size Distributions in Dynamically Frozen Model Solutions and Ice Cream as Affected by Stabilizers
ice crystals size distribution ice cream stabilizers
2008/3/28
Ice crystal size distributions of dynamically frozen model solutions and ice cream after hardening were determined through image analysis using low temperature scanning electron microscopy. The effect...
Effect of Freezing Point and Texture Regulating Parameters on the Initial Ice Crystal Growth in Ice Cream
recrystallization freezing point texture ice cream
2008/3/28
The 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 ...
Effects of Fat Content on the Sensory Properties, Melting, Color, and Hardness of Ice Cream
ice cream fat sensory properties
2008/3/28
Ice creams were prepared that varied only in the percentage of milk fat (0.1, 3, 7, or 10%) and the corresponding total solids. All mixes were formulated to have similar freezing points and percentage...
Effect of Milk Fat Content on Flavor Perception of Vanilla Ice Cream
vanilla flavor fat content ice cream
2008/3/28
The effects of milk fat concentration on flavor perception of vanilla ice cream (with 0.5 to 10% fat) were studied by sensory analyses. The percentage of free vanillin in the ice cream was determined ...