Proceedings of the International Symposium held in Athens, Greece, 18 - 19 September 1997
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| Format: | Tagungsbericht Buch |
| Sprache: | English |
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Brussels
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1998
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| Schriftenreihe: | International Dairy Federation
Special issue ; 9803 Ice cream [1] |
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| 245 | 1 | 0 | |a Proceedings of the International Symposium |b held in Athens, Greece, 18 - 19 September 1997 |c [ed. by W. Buchheim]. International Dairy Federation |
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| 490 | 1 | |a International Dairy Federation : Special issue |v 9803 | |
| 490 | 1 | |a Ice cream |v [1] | |
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Datensatz im Suchindex
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| adam_text | Ice cream
Proceedings of the International Symposium held In Athens, Greece,
18-19
September
1997
Edited by W. Buchheim (Germany)
Foreword
OPENING SESSION
-
Welcome to the participants
-
E.M. Anifantakis (Greece)
-
Ice cream on the Greek and international market
-
V. Doxanakis (Greece)
Page
6
7
10
SESSION I: EMULSION AND FOAM STABILIZATION
-
The role of milkfat and protein in ice cream
-
P. Walstra
&
M.
Jonkman
(the Netherlands)
17
-
The influence of emulsion stability on the properties of ice cream
-
I.J. Campbell
&
B.M.C.
Pelan
(UK)
25
-
The use of emulsifiers in ice cream
- N.
Krog
(Denmark)
37
SESSION II: INGREDIENT FUNCTIONALITY
-
Functionalities of milk ingredients in ice cream and frozen desserts
-
N.
Vigier (France)
45
-
Sugars and other sweeteners for ice cream and other frozen desserts
-
J.
Rothwell
(UK)
46
-
Basic factors affecting ice cream meltdown
- B.W.
Tharp (USA), B. Forrest
(Australia), C. Swan (Australia), L. Dunning (USA)
&
M. Hilmoe (USA)
54
-
Fat mimetics in ice cream and frozen dessert manufacture
-
A. Kilara (USA)
65
SESSION III: ADDITIVES, COLOURS, FLAVOURS
-
Polydextrose, fat replacers and functional ingredients in frozen dairy
applications
-
J. Kappas (UK)
75
-
Natural and synthetic colours. Technical and regulatory issues
-
H. Meggos (USA)
83
-
Vanilla: universally popular flavor
-
K.
Bala (USA)
84
-
The sensory properties of ice cream and frozen desserts
-
J.-X. Guinard (USA)
90
International
Dairy hederation
SESSION IV:
PROCESSING
-
New technologies in the pasteurization of ice cream mix
-
U. Haas (Israel)
104
-
The effect of homogenization pressure and emulsifier type on ice cream mix
and finished ice cream
-
M. Thomsen
&
J. Holstborg (Denmark)
105
-
New developments in ice cream freezing technology and related on-line
measuring techniques
-
E.J. Windhab
&
S. Bolliger (Switzerland)
112
-
Ice crystallization control in ice cream
- DJ.
Cebula
& A.B.
Russell (UK)
131
SESSION V: MARKET TRENDS
-
European market trends
-
C. Hoyer (Denmark)
140
-
American market trends
-
D.
Gorski (USA) 145
-
Below the line activities: advertisement and special marketing strategies on
the international markets
-
F. Bray (Italy)
152
-
The evolution of premium ice cream in the European market
-
P.H. Styles (UK)
156
SESSION VI: LEGISLATION
-
Food safety and sanitation: keystones to good business
-
R.F.
Stier (USA) 159
-
Le
CODE
EUROGLACES:
document
de
reference
pour le
commerce
intra-communautaire
-
J.-L. Robert (France)
170
Conclusions, perspectives, recommendations
-
General comments
-
G. Zerfiridis (Greece)
175
Closing ceremony
-
V. Doxanakis (Greece)
176
POSTERS
I: Emulsion and foam stabilization
-
Behaviour of casein micelles under conditions comparable to those in
frozen yoghurt- M.J.
Jonkman
(the Netherlands), P. Walstra (the Netherlands),
M.A.J.S. van Boekel (the Netherlands)
& DJ.
Cebula
(UK)
177
-
Behaviour of casein micelles under conditions comparable to those in
ice cream
-
M.J.
Jonkman
(the Netherlands), P. Walstra (the Netherlands),
M.A.J.S. van Boekel (the Netherlands)
& DJ.
Cebula
(UK)
179
II: Ingredient functionality
-
Effect of Sahlep and some alternative stabilizers on the qualities of goat milk
ice cream
-
T.
Keceli
(UK),
A. Konar
(Turkey)
&
R.K. Robinson (UK)
180
-
New raw materials for the Bio-Ton ice cream production
-
V. V. Molochnikov (Russia)
181
-
The use of Bio-Ton concentrates in ice cream production
-
V. V. Molochnikov
&
T.A.
Orlova
(Russia) 1S2
-
The effect of sugar substitutes on
organoleptic
and physical chemical properties
of frozen dairy desserts
-
E. Polak
&
H. Kaluziak
(Poland)
183
~ The use of beta-carotene in the manufacture of ice cream
-
R. Ramanauskaite (Lithuania)
755
-
Effects of solute concentration, overrun and storage on the hardness of
ice cream
-
R.A. WHbey, T. Cooke
&
G.
Dimos
(UK) 186
Ice cream
5
III: Additives, colours, flavours
-
Prospective use of time-intensity for ice cream in-mouth texture description
-
A. Giboreau (France), C.
Búrban
(France), A. Rytz (Switzerland)
&
B. Colas (France)
188
-
Effect of milkfat content on flavor perceptions of vanilla ice cream
-
R.T. Marshall, Zheng Li, H.
Heymann &
L.
Fernando (USA)
189
-
Natural vanillin obtained through fermentation and its use in natural vanilla
flavours for ice cream
-
A. Muheim, C. Schwab
&
A. Hänni
(Switzerland)
190
IV: Processing and product development
-
Near-Infrared (NIR) technology for ice cream production: on-line application
-
K. Adamopoulos
&
H. Petropakis (Greece)
191
-
Assessment of fat destabilization in ice cream using laser light scattering
-
J.-L. Gelin, P. Barey
&
L.
Poyen
(France)
193
-
Kahramanmaras-type ice cream: a traditional dairy product and some of
its properties
-
A. Gürsel, A. Gürsoy
&
M.S. Ceylan (Turkey)
194
-
Starter selection for fermented ice cream from ewe milk
-
AS. Martinou-Voulasiki
&
G.K. Zerfiridis (Greece)
196
-
Enrichment of the nutritional value of ice cream
-
fì. fìamanauskas
&
R. Ramanauskaite (Lithuania)
198
-
Influence of freezing point depression and freezer temperature on the structure
of ice cream
-
H. Rohenkohl (Germany)
199
-
Arrhenius kinetics for the ice crystal growth in ice cream and technological
influences on the ice crystal sizes in ice cream
-
C. Trgo, M. Koxholt
&
H.G.
Kessler
(Germany)
200
V: Hygiene
-
Bacteriological quality of ice cream marketed in Ankara
-
C. Koçak, M.
Akán
&
H.
Yardimci (Turkey)
201
-
Psychrotrophic count for assessing the quality of ice cream
-
C.N. Kumar (India)
202
|
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| series | International Dairy Federation Ice cream |
| series2 | International Dairy Federation : Special issue Ice cream |
| spellingShingle | Proceedings of the International Symposium held in Athens, Greece, 18 - 19 September 1997 International Dairy Federation Ice cream Ice Cream cabt Dairy Industry cabt Conferences cabt Ice cream, ices, etc. Congresses Speiseeis (DE-588)4056110-0 gnd |
| subject_GND | (DE-588)4056110-0 (DE-588)1071861417 |
| title | Proceedings of the International Symposium held in Athens, Greece, 18 - 19 September 1997 |
| title_auth | Proceedings of the International Symposium held in Athens, Greece, 18 - 19 September 1997 |
| title_exact_search | Proceedings of the International Symposium held in Athens, Greece, 18 - 19 September 1997 |
| title_full | Proceedings of the International Symposium held in Athens, Greece, 18 - 19 September 1997 [ed. by W. Buchheim]. International Dairy Federation |
| title_fullStr | Proceedings of the International Symposium held in Athens, Greece, 18 - 19 September 1997 [ed. by W. Buchheim]. International Dairy Federation |
| title_full_unstemmed | Proceedings of the International Symposium held in Athens, Greece, 18 - 19 September 1997 [ed. by W. Buchheim]. International Dairy Federation |
| title_short | Proceedings of the International Symposium |
| title_sort | proceedings of the international symposium held in athens greece 18 19 september 1997 |
| title_sub | held in Athens, Greece, 18 - 19 September 1997 |
| topic | Ice Cream cabt Dairy Industry cabt Conferences cabt Ice cream, ices, etc. Congresses Speiseeis (DE-588)4056110-0 gnd |
| topic_facet | Ice Cream Dairy Industry Conferences Ice cream, ices, etc. Congresses Speiseeis Konferenzschrift |
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