A new trend in the technology of ice cream

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F01%3A23400018" target="_blank" >RIV/62156489:_____/01:23400018 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

A new trend in the technology of ice cream

Original language description

Using full-fat cream we tested new prescriptions of ice-cream production (ice cream with vegetable fat, yoghurt ice-cream, ice cream with substituete sweeting for diabetics). Sensory qualities of full-fat cream were apprecieted. The use of milk fat (in comparison to the vegetable) gave the cream rich flavour and better aroma.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GC - Plant growing, crop rotation

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2001

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

XXVIII. Seminář o jakosti potravin a potravinových surovin

ISBN

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ISSN

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e-ISSN

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Number of pages

1

Pages from-to

23-23

Publisher name

neuveden

Place of publication

MZLU Brno

Event location

Brno

Event date

Mar 7, 2001

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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