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Report of the Joint Standard Methods Committee on Frozen Desserts and Ingredients (Examination of Frozen Desserts and Ingredients) : Laboratory and Food and Nutrition Sections






American Journal of Public Health and the Nation's Health 33(5): 593-601

Report of the Joint Standard Methods Committee on Frozen Desserts and Ingredients (Examination of Frozen Desserts and Ingredients) : Laboratory and Food and Nutrition Sections



Accession: 055504850

PMID: 18015814



Related references

Mickle, F.L.; Gibbard, J.A.; Robertson, A.H.; Fabian, F.W.; Shrader, J.H.; Weckle, K.G., 1947: Report of the Joint Standard Methods Committee on Frozen Frozen Desserts and Ingredients : Laboratory and Food and Nutrition Sections. American Journal of Public Health and the Nation's Health 37(6): 757-758

Lee Mickle, F.; Gibbard, J.A.; Roberstson, A.H.; Fabian, F.W.; Parker, M.E.; Shrader, J.H., 1945: Report of the Joint Standard Methods Committee on Frosen Desserts and Ingredients : Laboratory and Food and Nutrition Sections. American Journal of Public Health and the Nation's Health 35(8): 837-838

Newman, R.W., 1941: Technical procedures used for the bacteriological examination of frozen desserts and ingredients. Bact. procedures used by the State laboratory for frozen desserts and mixes and for the ingredients used in their manufacture are described. A gravimetric method employing butter boats is used for the examination of ice cream and sherbets.

Flack, E., 1991: Functional ingredients in frozen desserts. The role of minor functional ingredients such as emulsifiers, stabilizers and proteins in frozen desserts is examined. In the production of aerated desserts such as ice cream, the primary function of emulsifiers depends on their ability to destabi...

Rothwell, J., 1984: Uses for dairy ingredients in ice cream and other frozen desserts. The legal requirements for ice cream composition, and the ways in which they govern the use of milk and milk products in ice cream in the UK are discussed. Dried or concentrated skim milk is used to provide the min. requirement of 7.5% milk SNF, a...

Vigier, N., 1998: Functionalities of milk ingredients in ice cream and frozen desserts. Experiments in which total proteins, casein derivatives and whey protein derivatives, at different levels of protein denaturation, were used in a standard ice cream recipe, showed that the nature of the protein in an ice cream mix had an effect on...

Simmons R.G.; Green J.R.; Payne C.A.; Wan P.J.; Lusas E.W., 1980: Cottonseed and soy protein ingredients in soft serve frozen desserts. Six vegetable protein ingredients (glandless cottonseed flour, liquid cyclone process deglanded cottonseed flour, glandless cottonseed storage protein isolate, soy flour, soy protein concentrate and soy protein isolate) were evaluated as partial r...

Soukoulis, C.; Fisk, I., 2014: Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization, Texture, and Structure Stability in Frozen Dairy Desserts: A Review. NlmCategory="UNASSIGNED">Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure form...

Anonymous, 1980: Ice cream and frozen custard; standard of identity; frozen desserts. Allergic-type reactions have been reported in some humans consuming foods containing the colouring FD&C Yellow No. 5. Therefore the standard of identity for ice cream and frozen custard under the Federal Food, Drug and Cosmetic Act is revised to r...

Goresline, H.E.; Bartram, M.T.; Berry, J.A.; Cameron, E.J.; Etchells, J.L.; Highlands, M.E.; Hunter, A.C.; Jensen, L.B.; Pederson, C.S.; Prickett, P.S.; Sharf, J.M.; Williams, O.B.; Fabian, F.W., 1946: Report of the Committee on Standard Methods for the Microbiological Examination of Foods (Tentative Methods for the Microbiological Examination of Frozen Foods: Food and Nutrition Section. American Journal of Public Health and the Nation's Health 36(4): 332-335