The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Rheology represents the properties of both solid and liquid foods, where texture is the rheology related to solid foods, and viscosity is the rheology of fluid foods. Three categories of tests measure textural characteristics of solids foods, empirical (ball compressor, penetrometer, curd tension meter), imitative (texturometer, texture profile analysis [TPA]), and fundamental tests (small amplitude...
Three types of low-fat soft-serve goat milk ice creams were manufactured using whole milk (3.64% fat), 2% fat and skim (0.71% fat) goat milk, and evaluated for textural and sensory characteristics of the caprine ice cream products. A commercial powdered vanilla flavor pre-mix containing 0.25% fat (Alpha Freeze, D466-A9047, Tampa, FL, USA) was formulated into the three types of goat milk base for the...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.