The global consumption of meat products is on the rise, leading to concerns about
sustainability, fat content, and shelf life. Synthetic additives and preservatives used to extend …

The present study aimed to evaluate the effects of replacing milk fat with roasted and grilled
corn powders on ice cream characteristics. The results revealed that the use of roasted and …

The aim of this study was to investigate the influence of replacing skim milk powder with
hempseed press cake on the quality properties of ice cream. Four ice cream mix …

Seaweeds grow in a surplus amount in water bodies, out of which a bulk of marine algae are
palatable and safe for human use. Edible seaweeds are composed of multiple vital nutrients …

Sažetak The effect of turmeric powder and a mix of turmeric powder and black pepper on the
physicochemical properties of ice cream samples was examined. Enriched ice creams were …

The aim of the research is to introduce kappa-carrageenan in the manufacture of ice cream
instead of carboxymethyl cellulose and to know its effect on the chemical and biological …

Today, the food industry has been affected by consumer demand for healthier foods and
health benefits. One of the most prominent problems is dairy consumption and related …

Ice cream is generally made with cow's milk which contains high levels of saturated fat and
cholesterol. Plant ingredients such as almond nuts can be processed and used as a …

The present study aimed to evaluate the effects of replacing milk fat with roasted and grilled
corn powders on ice cream characteristics. The results revealed that the use of roasted and …

The aim of the research was to determine the appropriate ratio of using soy milk and purple
uwi paste in ice cream on the physical, chemical and sensory characteristics of ice cream …