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Advanced Methods in Ice Cream Analysis: a Review

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Abstract

Ice cream is a complex food colloid that consists of an unfrozen serum phase, ice crystals, fat globules, and air bubbles. The main ingredients of ice cream are fat, milk solid-not-fat, sucrose, stabilizer, and emulsifier. Various steps in the manufacturing process, including mixing, pasteurization, homogenization, aging, freezing, and hardening, contribute to the development of this structure. In general, the analytical methods can be divided into three groups: chemical (volatile and non-volatile compounds), physical (rheological and color analysis), and structural analysis. The aim of this study was to review the new methods that were used for the analysis of ice cream.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

    Aziz Homayouni, Mina Javadi & Maryam Jafarzadeh

  2. Research Center for Evidence Based Medicine, Tabriz University of Medical Sciences, Tabriz, Iran

    Fereshteh Ansari

  3. Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran

    Fereshteh Ansari

  4. Department of Food Sciences, Maragheh University of Medical Sciences, Maragheh, Iran

    Hadi Pourjafar

  5. Department of Community Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran

    Ali Barzegar

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  1. Aziz Homayouni
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  2. Mina Javadi
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Correspondence to Hadi Pourjafar.

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Aziz Homayouni declares that he has no conflict of interest. Mina Javadi declares that she has no conflict of interest. Fereshteh Ansari declares that she has no conflict of interest. Hadi Pourjafar declares that he has no conflict of interest. Maryam Jafarzadeh declares that she has no conflict of interest. Ali Barzegar declares that he has no conflict of interest.

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Homayouni, A., Javadi, M., Ansari, F. et al. Advanced Methods in Ice Cream Analysis: a Review. Food Anal. Methods 11, 3224–3234 (2018). https://doi.org/10.1007/s12161-018-1292-0

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