Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream |
Park, Sung Hee
(Department of Marine Food Science and Technology, Gangneung-Wonju National University)
Jo, Yeon-Ji (Department of Bioindustrial Technologies, Konkuk University) Chun, Ji-Yeon (Department of Food Bioengineering, Jeju National University) Hong, Geun-Pyo (Department of Food Science and Technology, Sejong University) Davaatseren, Munkhtugs (Department of Bioresources and Food Science, Konkuk University) Choi, Mi-Jung (Department of Bioresources and Food Science, Konkuk University) |
1 | Sofjan, R. P. and Hartel, R. W. (2004) Effects of overrun on structural and physical characteristics of ice cream. Int. Dairy J. 14, 255-262. DOI |
2 | Park, S. H., Hong, G. P., Kim, J. Y., Choi, M. J., and Min, S. G. (2006) The influence of food hydrocolloids on changes in the physical properties of ice cream. Food Sci. Biotechnol. 15, 721-727. |
3 | Rudan, M. A., Barbano, D. M., Yun, J. J., and Kindstedt, P. S. (1999) Mozzarella cheese: effect of fat reduction on chemical composition, proteolysis, functionality, and yield. J. Dairy Sci. 82, 661-672. DOI |
4 | Sakurai, K., Kokubo, S., Hakamata, K., Tomita, M., and Yoshida, S. (1996) Effect of production conditions on ice cream melting resistance and hardness. Milchwissenschaft 51, 451-454. |
5 | Flores, A. A. and Goff, H. D. (1999) Ice crystal size distributions in dynamically frozen model solutions and ice cream as affected by stabilizers. J. Dairy Sci. 82, 1399-1407. DOI |
6 | Trgo, C., Koxholt, M., and Kessler, H. G. (1999) Effect of freezing point and texture regulating parameters on the initial ice crystal growth in ice cream. J. Dairy Sci. 82, 460-465. DOI |
7 | Cook, K. L. K. and Hartel, R. W. (2010) Mechanisms of ice crystallization in ice cream production. Compr. Rev. Food Sci. Food Saf. 9, 213-222. DOI |
8 | Eisner, M. D., Wildmoser, H., and Windhab, E. J. (2005) Air cell microstructuring in a high viscous ice cream matrix. Colloids Surf., A. 263, 390-399. DOI |
9 | Goff, H. D. (2008) Review 65 years of ice cream science. Int. Dairy J. 18, 754-758. DOI |
10 | Hagiwara, T. and Hartel, R. W. (1996) Effect of sweetener, stabilizer and storage temperature on ice recrystallization in ice cream. J. Dairy Sci. 79, 735-744. DOI |
11 | Min, S. G. and Lee, S. (1997) Changes of ice crystal size under different storage conditions of ice cream. Korean J. Food Sci. An. 17, 125-127. |
12 | Hanselmann, W. and Windhab, E. (1998) Flow characteristics and modelling of foam generation in a continuous rotor/stator mixer. J. Food Eng. 38, 393-405. DOI |
13 | International Dairy Foods Association. (1997) Ice Cream and Frozen Novelties Code of Recommended Handling Practices. Proceed. Washington, DC., USA, pp. 6. |
14 | Metzger, L. E., Barbano, D. M., Rudan, M. A., Kindstedt, P. S., and Guo, M. R. (2000) Whiteness change during heating and cooling of mozzarella cheese. J. Dairy Sci. 83, 1-10. DOI |
15 | Buyck , J. R., Baer , R. J., and Choi, J. (2011) Effect of storage temperature on quality of light and full-fat ice cream. J. Dairy Sci. 94, 2213-2219. DOI |
16 | Muse, M. R. and Hartel, R. W. (2004) Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci. 87, 1-10. DOI |
17 | Chang, Y. and Hartel, R. W. (2002) Stability of air cells in ice cream during hardening and storage. J. Food Eng. 55, 59-70. DOI |
18 | Bolliger, S., Goff, H. D., and Tharp, B. W. (2000) Correlation between colloidal properties of ice cream mix and ice cream. Int. Dairy J. 10, 303-309. DOI |
19 | Caillet, A., Cogné, C., Andrieu, J., Laurent, P., and Rivoire, A. (2003) Characterization of ice cream structure by direct optical microscopy. Influence of freezing parameters. LWT Food Sci. Technol. 36, 743-749. DOI |
20 | Choi, M. J. and Shin, K. S. (2014) Studies on physical and sensory properties of premium vanilla ice cream distributed in Korean market. Korean J. Food Sci. An. 34, 757-762. DOI |