Impact of low temperature extrusion processing on disperse microstructure in ice cream systems
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Author / Producer
Date
2004
Publication Type
Doctoral Thesis
ETH Bibliography
yes
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Publication status
published
External links
Editor
Contributors
Examiner : Windhab, Erich J.
Examiner : Wille, Hans J.
Book title
Journal / series
Volume
19
Pages / Article No.
Publisher
ETH Zurich, Laboratory of Food Process Engineering
Event
Edition / version
Methods
Software
Geographic location
Date collected
Date created
Subject
SENSORISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG); EXTRUSION UND TEXTURIERUNG VON LEBENSMITTELN (LEBENSMITTELINDUSTRIE); FOOD PRESERVATION BY FREEZING (FOOD INDUSTRY); ICE CREAM (FOOD INDUSTRY); LEBENSMITTEL-RHEOLOGIE (LEBENSMITTELINDUSTRIE); EXTRUSION AND TEXTURATION OF FOOD (FOOD INDUSTRY); LEBENSMITTEL-KONSERVIERUNG DURCH TIEFKÜHLUNG (LEBENSMITTELINDUSTRIE); SPEISEEIS (LEBENSMITTELINDUSTRIE); FOOD RHEOLOGY (FOOD INDUSTRY); SENSORY FOOD CHARACTERISTICS (HUMAN NUTRITION)
Organisational unit
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)