Innovative ingredients and emerging technologies for controlling ice recrystallization, texture, and structure stability in frozen dairy desserts: A review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 15, 2016, Pages 2543-2559

  Soukoulis, Christos ^a,b   Fisk, Ian ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

Author keywords

Cryoprotection; Ice cream; Minimal processing; Shelf life; Stabilizers; Structuring; Texture

Indexed keywords

BIOPOLYMERS; EMPENNAGES; HYDROSTATIC PRESSURE; QUALITY CONTROL; STABILITY; TEMPERATURE; TEXTURES; UNSATURATED FATTY ACIDS;

CRYO PROTECTIONS; ICE CREAMS; MINIMAL PROCESSING; SHELF LIFE; STRUCTURING;

ICE;

BIOPOLYMER; COLLOID; CRYOPROTECTIVE AGENT; ICE; POLYSACCHARIDE; PREBIOTIC AGENT;

ANALYSIS; COLLOID; CRYSTALLIZATION; DIETARY FIBER; FOOD HANDLING; FOOD QUALITY; ICE CREAM; PROCEDURES; SENSATION;

BIOPOLYMERS; COLLOIDS; CRYOPROTECTIVE AGENTS; CRYSTALLIZATION; DIETARY FIBER; FOOD HANDLING; FOOD QUALITY; FOOD TECHNOLOGY; ICE; ICE CREAM; POLYSACCHARIDES; PREBIOTICS; SENSATION;

EID: 84988530547     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.876385     Document Type: Review

References (153)

1. AACC. (2001). The definition of dietary fiber. Cereal Food World. 46: 112-126
2. Acton, E. and Morris, G. J. (1992). Method and apparatus for the control of solidification in liquids. W.O. 99/204120.
3. Akalin, A. S. and Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. J. Food Sci. 73:M184-M188.
4. AkalIn, A. S., Karagözlü, C. and Ünal, G. (2008). Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. Eur. Food Res. Technol. 227:889-895.
5. Akin, M. B., Akin, M. S. and Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chem. 104:93-99.
6. Aleong, J. M., Frochot, S. and Goff, H. D. (2008). Ice recrystallization inhibition in ice cream by propylene Glycol monostearate. J. Food Sci. 73:E463-E468.
7. Arai, S. and Watanabe, M. (1986). Freeze texturing of food materials by icenucleation with the bacterium Erwinia ananas. Agr. Biol. Chem. 50:169-175.
8. Ashokkumar, M., Bhaskaracharya, R., Kentish, S., Lee, J., Palmer, M. and Zisu, B. (2010). The ultrasonic processing of dairy products—An overview. Dairy Sci. Technol. 90:147-168.
9. Aykan, V., Sezgin, E. and Guzel-Seydim, Z. B. (2008). Use of fat replacers in the production of reduced-calorie vanilla ice cream. Eur. J. Lipid Sci. Technol. 110:516-520.
10. Bahram Parvar, M. and Goff, H. D. (2013). Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream. Dairy Sci. Technol. 93:273-285.
11. Bahramparvar, M. and Mazaheri Tehrani, M. (2011). Application and functions of stabilizers in ice cream. Food Rev. Int. 27:389-407.
12. Bahramparvar, M., Razavi, S. M. A. and Khodaparast, M. H. H. (2010). Rheological characterization and sensory evaluation of a typical soft ice cream made with selected food hydrocolloids. Food Sci. Technol. Int. 16:79-88.
13. Bahram Parvar, M., Razavi, S. M. A. and Mazaheri Tehrani, M. (2012). Optimising the ice cream formulation using basil seed gum (Ocimum basilicum L.) as a novel stabiliser to deliver improved processing quality. Int. J. Food Sci. Technol. 47:2655-2661.
14. Barfod, N. M., Schrader, K. and Buchheim, W. (2000). Water continuous fat crystal networks in ice cream mix with unsaturated monoglycerides. In: Proceedings of the Second International Symposium on Food Rheology and Structure, Zurich, Switzerland, March 12-16.
15. Barfod, N. M., Da Lio M. and Christensen F. H. (2005). Process for the production of a frozen food product. International Patent WO2005/060763.
16. Barfod, N. M., Da Lio M. and Christensen F. H. (2005). Process for production of a frozen food product. US 7,448,504B2.
17. Bazmi, A. and Relkin, P. (2009). Effects of processing conditions on structural and functional parameters of whipped dairy emulsions containing various fatty acid compositions. J. Dairy Sci. 92:3566-3574.
18. Blond, G. (1986). Nucleation behavior of water in macromolecular systems. Cryobiology. 25:61-66.
19. Blond, G. (1988). Velocity of linear crystallisation of ice in macromolecular systems. Cryobiology. 25:61-66.
20. Bolliger, S., Goff, H. D. and Tharp, B. W. (2000a). Correlation between colloidal properties of ice cream mix and ice cream. Int. Dairy J. 10:303-309.
21. Bolliger, S., Kornbrust, B., Goff, H. D., Tharp, B. W. and Windhab, E. J. (2000b). Influence of emulsifiers on ice cream produced by conventional freezing and low-temperature extrusion processing. Int. Dairy J. 10:497-504.
22. Bolliger, S., Wildmoser, H., Goff, H. D. and Tharp, B. W. (2000c). Relationships between ice cream mix viscoelasticity and ice crystal growth in ice cream. Int. Dairy J. 10:791-797.
23. Bönisch, M. P., Huss, M., Lauber, S. and Kulozik, U. (2007). Yoghurt gel formation by means of enzymatic protein cross-linking during microbial fermentation. Food Hydrocolloid. 21:585-595.
24. Buyong, N. and Fennema, O. (1988). Amount and size of ice crystals in frozen samples as influenced by hydrocolloids. J. Dairy Sci. 71:2630-2639.
25. Byass, L. J. (1998). Frozen confectionery product containing plant antifreeze protein. Eur. Pat. No. WO 98/04148.
26. Caldwell K. B., Goff H. D. and Stanley D. W. (1992). A low temperature scanning electron microscopy study of ice cream. II. Influence of selected ingredients and processes. Food Structure 11:11-23.
27. Cavender, G. A. and Kerr, W. L. (2013). Microfluidization of full-fat ice cream mixes: Effects of gum stabilizer choice on physical and sensory changes. Journal of Food Process Engineering. 36:29-35.
28. Ces_aro, A., De Giacomo, O. and Sussich, F. (2008). Water interplay in trehalose polymorphism. Food Chem. 106:1318-1328.
29. Chauhan, J. M., Lim, S. Y., Powers, J. R., Ross, C. F. and Clark, S. (2010). Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate. J. Dairy Sci. 93:1452-1458.
30. Chen, W., Duizer, L., Corredig, M. and Goff, H. D. (2010). Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. J. Food Sci. 75:C478-C484.
31. Chevalier, D., Le Bail, A. and Ghoul, M. (2000). Freezing and ice crystals formed in a cylindrical food model. Part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing. J. Food Eng. 46:287-293.
32. Clarke, C. J., Buckley, S. L. and Lindner, N. (2002). Ice structuring proteins— A new name for antifreeze proteins. Cryo-Lett. 23:89-92.
33. Clemmings, J. F., Zoerb H. F., Rosenwald D. R. and Huang V. T. (1997). Method of making ice cream. US 5,620,732.
34. Cody, T. L., Olabi, A., Pettingell, A. G., Tong, P. S. and Walker, J. H. (2007). Evaluation of rice flour for use in vanilla ice cream. J. Dairy Sci. 90: 4575-4585.
35. 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.
36. Cook, K. L. K. and Hartel, R. W. (2011). Effect of freezing temperature and warming rate on dendrite break-up when freezing ice cream mix. Int. Dairy J. 21:447-453.
37. Corredig, M., Sharafbafi, N. and Kristo, E. (2011). Polysaccharide-protein interactions in dairy matrices, control and design of structures. Food Hydrocolloid. 25:1833-1841.
38. Cottrell, J. I. L., Pass, G. and Phillips, G. O. (1979). Assessment of polysaccharides as ice cream stabilisers. J. Sci. Food Agric. 30:1085-1088.
39. Damodaran, S. (2007). Inhibition of ice crystal growth in ice cream mix by gelatin hydrolysate. J. Agric. Food Chem. 55:10918-10923.
40. Damodaran S. (2010). Inhibition of ice crystal growth. US20100151096A1.
41. Darling, D. F. and Hoddle, A. (2001). Frozen food product, US 6,200,622.
42. de Sales, R. L., Volp, A. C. P., Barbosa, K. B. F., Dantas, M. I. S., Duarte, H. S. and Minim, V. P. R. (2008). Preference map of high-fiber ice cream. Mapa de preferência de sorvetes ricos em fibras. 28:27-31.
43. Dervisoglu, M. (2006). Influence of hazelnut flour and skin addition on the physical, chemical and sensory properties of vanilla ice cream. Int. J. Food Sci. Technol. 41:657-661.
44. Dervisoglu, M. and Yazici, F. (2006). Note. The effect of citrus fibre on the physical, chemical and sensory properties of ice cream. Food Sci. Technol. Int. 12:159-164.
45. Doxey, A. C., Yaish, M. W., Griffith, M. and McConkey, B. J. (2006). Ordered surface carbons distinguish antifreeze proteins and their ice-binding regions. Nat Biotech. 24:852-855.
46. Drewett, E. M. and Hartel, R. W. (2007). Ice crystallization in a scraped surface freezer. J. Food Eng. 78:1060-1066.
47. Dumay, E., Chevalier-Lucia, D., Picart-Palmade, L., Benzaria, A., Grácia-Juliá, A. and Blayo, C. (2013). Technological aspects and potential applications of (ultra) high-pressure homogenisation. Trends Food Sci. Technol. 31:13-26.
48. 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.
49. El-Nagar, G., Clowes, G., Tudoric, C. M., Kuri, V. and Brennan, C. S. (2002). Rheological quality and stability of yog-ice cream with added inulin. Int. J. Dairy Technol. 55:89-93.
50. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C. and Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review. Food Chem. 124:411-421.
51. Elsayed Metwally, A. M. M. (2007). Effect of enzymatic cross-linking of milk proteins on properties of ice cream with different composition. Int. J. Food Sci. Technol. 42:939-947.
52. Erkaya T., Dağdemir, E. and Sengül, M. Influence of Cape gooseberry (Physalis peruviana L.) addition on the chemical and sensory characteristics and mineral concentrations of ice cream. Food Research International. 45:331-335.
53. Fenn, R. A., Needham D. and Smallwood K. (2006). Frozen food with antifreeze properties. CA2,261,315C.
54. Fernández, P. P., Martino, M. N., Zaritzky, N. E., Guignon, B. and Sanz, P. D. (2007). Effects of locust bean, xanthan and guar gums on the ice crystals of a sucrose solution frozen at high pressure. Food Hydrocolloid. 21:507-515.
55. Fern_andez, P. P., Otero, L., Guignon, B. and Sanz, P. D. (2006). High-pressure shift freezing versus high-pressure assisted freezing: Effects on the microstructure of a food model. Food Hydrocolloid. 20:510-522.
56. Fuchigami, M., Ogawa, N. and Teramoto, A. (2002). Trehalose and hydrostatic pressure effects on the structure and sensory properties of frozen tofu (soybean curd). Innovat. Food Sci. Emerg. Technol. 3:139-47.
57. Fuchigami, M. and Teramoto, A. (2003). Texture and structure of high-pressure-frozen gellan gum gel. Food Hydrocolloid. 17:895-899.
58. Goff, H. D. (1997). Colloidal aspects of ice cream—A review. Int. Dairy J. 7:363-373.
59. Goff, H. D. (2002). Formation and stabilisation of structure in ice-cream and related products. Curr. Opin. Colloid Interface Sci. 7:432-437.
60. Goff, H. D. (2005). Quality and safety of frozen dairy products. In: Handbook of Frozen Food Processing and Packaging. Da-Wen-Sun (Ed.), 1st ed., CRC Press, Boca Raton.
61. Goff, H. D. (2008). 65 Years of ice cream science. Int. Dairy J. 18:754-758.
62. Goh, K. K. T., Ye, A. and Dale, N. (2006). Characterisation of ice cream containing flaxseed oil. Int. J. Food Sci. Technol. 41:946-953.
63. Granger C., Schöppe A., Leger A., Barey P. and Cansell, M. (2005b). Influence of formulation on the thermal behavior of ice cream mix and ice cream. Journal of the American Oil Chemists’ Society. 82:427-431.
64. Granger, C., Leger, A., Barey, P., Langendorff, V. and Cansell, M. (2005a). Influence of formulation on the structural networks in ice cream. Int. Dairy J. 15:255-262.
65. Griffith, M. and Ewart, K. V. (1995). Antifreeze proteins and their potential use in frozen foods. Biotechnol. Adv. 13:375-402.
66. Guven, M., Karaca, O. B. and Kacar, A. (2003). The effects of the combined use of stabilizers containing locust bean gum and of the storage time on Kahramanmara¸s-type ice creams. Int. J. Dairy Technol. 56:223-228.
67. 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.
68. Harper, E. K. and Shoemaker, C. F. (1983). Effect of locust bean gum and selected sweetening agents on ice recrystallization rates. J. Food Sci. 48:1801-1803.
69. Hartel, R. W. (1996). Ice crystallization during the manufacture of ice cream. Trends Food Sci. Technol. 7:315-321.
70. Hassas-Roudsari, M. and Goff, H. D. (2012). Ice structuring proteins from plants: Mechanismof action and food application. Food Res. Int. 46:425-436.
71. Hayes, M. G., Lefrancois, A. C., Waldron, D. S., Goff, H. D. and Kelly, A. L. (2003). Influence of high pressure homogenisation on some characteristics of ice cream. Milchwissenschaft. 58:519-523.
72. Huppertz, T., Smiddy, M. A., Goff, H. D. and Kelly, A. L. (2011). Effects of high pressure treatment of mix on ice cream manufacture. Int. Dairy J. 21:718-726.
73. Huppertz, T., Smiddy, M. A., Upadhyay, V. K. and Kelly, A. L. (2006). Highpressure-induced changes in bovine milk: A review. Int. J. Dairy Technol. 59:58-66.
74. Hwang, J. Y., Shyu, Y. S. and Hsu, C. K. (2009). Grape wine lees improves the rheological and adds antioxidant properties to ice cream. LWT—Food Sci. Technol. 42:312-318.
75. Hwang, W.-Z., Coetzer, C., Tumer, N. E. and Lee, T.-C. (2001). Expression of a bacterial ice nucleation gene in a yeast Saccharomyces cerevisiae and its possible application in food freezing processes. J. Agric. Food Chem. 49:4662-4666.
76. Hyvönen, L., Linna, M., Tuorila, H. and Dijksterhuis, G. (2003). Perception of melting and flavor release of ice cream containing different types and contents of fat. J. Dairy Sci. 86:1130-1138.
77. Ibanoğlu, E. and Karataş, Ş. (2001). High pressure effect on foaming behaviour of whey protein isolate. J. Food Eng. 47:31-36.
78. Im, J. S., Marshall, R. T. and Heymann, H. (1994). Frozen dessert attribute changes with increased amounts of unsaturated fatty acids. J. Food Sci. 59:1222-1226.
79. Innocente, N., Biasutti, M., Venir, E., Spaziani, M. and Marchesini, G. (2009). Effect of high-pressure homogenization on droplet size distribution and rheological properties of ice cream mixes. J. Dairy Sci. 92:1864-1875.
80. Jambrak, A. R., Lerda, D., Mir_ceta, R., _Simunek, R. M., Lelas, V., Chemat, F., Herceg, Z. and V., B. (2012). Experimental design and optimization of ultrasound treatment: Functional and physical properties of sonicated ice cream model mixtures. J. Food Process. Technol. 3:145-151.
81. Jarman, C. D., Sidebottom, C. M., Twigg, S. and Warral, D. (2005). Frozen food product. US6,852,841B1.
82. Karaca, O. B., Güven, M., Yasar, K., Kaya, S. and Kahyaoglu, T. (2009). The functional, rheological and sensory characteristics of ice creams with various fat replacers. Int. J. Dairy Technol. 62:93-99.
83. Kaya, S. and Tekin, A. R. (2001). Effect of salep content on the rheological characteristics of a typical ice-cream mix. J. Food Eng. 47:59-62.
84. Kawahara H. (2002). The structures and functions of ice crystal-controlling proteins from bacteria. Journal of Bioscience and Bioengineering, 94: 492-496.
85. Kiani, H. and Sun, D.-W. (2011). Water crystallization and its importance to freezing of foods: A review. Trends Food Sci. Technol. 22:407-426.
86. Krog, N. J. and Sparsø, F. V. (2004). Food emulsifiers: their chemical and physical properties. In: Friberg SE, Larrson K, Sjoblom J, (Eds.) Food emulsions. 4th ed. Marcel Dekker Inc., New York.
87. Li, J. and Lee, T.-C. (1998). Bacterial extracellular ice nucleator effects on freezing of foods. J. Food Sci. 63:375-381.
88. Liew, M. Y. B., Ghazali, H. M., Long, K., Lai, O. M. and Yazid, A. M. (2001). Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei. Food Chem. 72:447-454.
89. Lillford, P. J. (1998). Frozen food product containing heat stable antifreeze protein. Eur. Pat. No. WO 98/04699
90. Lim, S. Y., Swanson, B. G. and Clark, S. (2008a). High hydrostatic pressure modification of whey protein concentrate for improved functional properties. J. Dairy Sci. 91:1299-1307.
91. Lim, S. Y., Swanson, B. G., Ross, C. F. and Clark, S. (2008b). High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. J. Dairy Sci. 91:1308-1316.
92. Marshall, R. T., Goff, H. D. and Hartel, R. W. (2003). Ice cream (3rd ed.). Aspen Publishers, New York.
93. Martino, M. N., Otero, L., Sanz, P. D. and Zaritzky, N. E. (1998). Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methods. Meat Sci. 50:303-313.
94. M_endez-Velasco, C. and Goff, H. D. (2012a). Fat structure in ice cream: A study on the types of fat interactions. Food Hydrocolloid. 29: 152-159.
95. M_endez-Velasco, C. and Goff, H. D. (2012b). Fat structures as affected by unsaturated or saturated monoglyceride and their effect on ice cream structure, texture and stability. Int. Dairy J. 24:33-39.
96. Miller-Livney, T. and Hartel, R. W. (1997). Ice recrystallization in ice cream: Interactions between sweeteners and stabilizers. J. Dairy Sci. 80:447-456.
97. Mortazavi, S. A. and Tabatabaie, F. (2008). Study of ice cream process after treatment with ultrasound. World Appl. Sci. J. 4:188-190.
98. Motoki, M. and Seguro, K. (1998). Transglutaminase and its use for food processing. Trends Food Sci. Technol. 9:204-210.
99. Muhr, A. H. and Blanshard, J. M. (1984). The effect of polysaccharides stabilizers on ice crystal formation, Vol. 2. Application of hydrocolloids, 1st ed. Pergamon Press Oxford, UK.
100. Muhr, A. H. and Blanshard, J. M. (1986a). Effect of polysaccharide stabilizers on the nucleation of ice. J. Food Technol. 21:587-603.
101. Muhr, A. H. and Blanshard, J. M. (1986b). Effect of polysaccharide stabilizers on the rate of growth of ice. J. Food Technol. 21:683-710.
102. Muse, M. R. and Hartel, R. W. (2004). Ice cream structural elements that affect melting rate and hardness. J. Dairy Sci. 87:1-10.
103. Nazaruddin, R., Syaliza, A. S. and Wan Rosnani, A. I. (2008). The effect of vegetable fat on the physicochemical characteristics of dates ice cream. Int. J. Dairy Technol. 61:265-269.
104. O’Brien-Nabors, L. (2011). Alternative Sweeteners, 4th ed. CRC Press Inc., Boca Raton, USA.
105. Olson, D. W., White, C. H. and Watson, C. E. (2003). Properties of frozen dairy desserts processed by microfluidization of their mixes. J. Dairy Sci. 86:1157-1162.
106. Otero, L. and Sanz, P. D. (2006). High-pressure-shift freezing: Main factors implied in the phase transition time. J. Food Eng. 72:354-363.
107. ÖZrenk, E. (2006). The use of transglutaminase in dairy products. Int. J. Dairy Technol. 59:1-7.
108. Patmore, J. V., Goff, H. D. and Fernandes, S. (2003). Cryo-gelation of galactomannans in ice cream model systems. Food Hydrocolloid. 17:161-169.
109. Phillips, G. O. and Williams, P. A. (2000). Introduction to food hydrocolloids. In: Phillips G. O. and Williams P. A. (Ed.) Handbook of Hydrocolloids. CRC Press, Boca Raton, pp. 1-22.
110. Ranjan, S. and Baer, R. J. (2005). Effects of milk fat and homogenization on the texture of ice cream. Milchwissenschaft. 60:189-192.
111. Raymond, J. A. and DeVries, A. L. (1977). Adsorption inhibition as a mechanism of freezing resistance in polar fishes. Proc. Natl. Acad. Sci. USA 74:2589-2593.
112. Regand, A. and Goff, H. D. (2002a). Effect of biopolymers on structure and ice recrystallization in dynamically frozen ice cream model systems. J. Dairy Sci. 85:2722-2732.
113. Regand, A. and Goff, H. D. (2002b). Light microscopy and TEM to study the effect of biopolymers on ice recrystallization in ice cream. Microsc. Microanal. 8:246-247.
114. Regand, A. and Goff, H. D. (2003). Structure and ice recrystallization in frozen stabilized ice cream model systems. Food Hydrocolloid. 17:95-102.
115. Regand, A. and Goff, H. D. (2005). Freezing and ice recrystallization properties of sucrose solutions containing ice structuring proteins from cold-acclimated winter wheat grass extract. J. Food Sci. 70:E552-E556.
116. Regand, A. and Goff, H. D. (2006). Ice recrystallization inhibition in ice cream as affected by ice structuring proteins from winter wheat grass. J. Dairy Sci. 89:49-57.
117. Rossa, P. N., Burin, V. M. and Bordignon-Luiz, M. T. (2012). Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents. LWT—Food Sci. Technol. 48:224-230.
118. Rossa, P. N., de S_a, E. M. F., Burin, V. M. and Bordignon-Luiz, M. T. (2011). Optimization of microbial transglutaminase activity in ice cream using response surface methodology. LWT—Food Sci. Technol. 44:29-34.
119. Ruger, P. R., Baer, R. J. and Kasperson, K. M. (2002). Effect of double homogenization and whey protein concentrate on the texture of ice cream. J. Dairy Sci. 85:1684-1692.
120. Russell, A. B., Cheney, P. E. and Wantling, S. D. (1999). Influence of freezing conditions on ice crystallization in ice cream. J. Food Eng. 39:179-191.
121. Schaller-Povolny, L. A. and Smith, D. E. (1999). Sensory attributes and storage life of reduced fat ice cream as related to inulin content. J. Food Sci. 64:555-559.
122. Schaller-Povolny, L. A. and Smith, D. E. (2001). Viscosity and freezing point of a reduced fat ice cream mix as related to inulin content. Milchwissenschaft. 56:25-29.
123. Schorsch, C., Carrie, H. and Norton, I. T. (2000). Cross-linking casein micelles by a microbial transglutaminase: Influence of cross-links in acid-induced gelation. Int. Dairy J. 10:529-539.
124. Sharma, R., Zakora, M. and Qvist, K. B. (2002). Susceptibility of an industrial a-lactalbumin concentrate to cross-linking by microbial transglutaminase. Int. Dairy J. 12:1005-1012.
125. Shirai, Y., Nakanishi, K., Matsuno, R. and Kamikubo, T. (1985). Effects of polymers on secondary nucleation of ice crystals. J. Food Sci. 50:401-406.
126. 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.
127. Soukoulis, C., Chandrinos, I. and Tzia, C. (2008). Study of the functionality of selected hydrocolloids and their blends with k-carrageenan on storage quality of vanilla ice cream. LWT—Food Sci. Technol. 41:1816-1827.
128. Soukoulis, C., Lebesi, D. and Tzia, C. (2009). Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena. Food Chem. 115:665-671.
129. Soukoulis, C., Rontogianni, E. and Tzia, C. (2010). Contribution of thermal, rheological and physical measurements to the determination of sensorially perceived quality of ice cream containing bulk sweeteners. J. Food Eng. 100:634-641.
130. Spagnuolo, P. A., Dalgleish, D. G., Goff, H. D. and Morris, E. R. (2005). Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers. Food Hydrocolloid. 19:371-377.
131. Stressmann, M., Kitao, S., Griffith, M., Moresoli, C., Bravo, L. A. and Marangoni, A. G. (2004). Calcium interacts with antifreeze proteins and Chitinase from cold-acclimated winter Rye. Plant Physiol 135: 364-376.
132. Sun-Waterhouse, D., Edmonds, L., Wadhwa, S. S. and Wibisono, R. (2013). Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Res. Int. 50:647-656.
133. Sung, K. K. and Goff, H. D. (2010). Effect of solid fat content on structure in ice creams containing palm kernel oil and high-oleic sunflower oil. J. Food Sci. 75:C274-C279.
134. Sutton, R. L. and Wilcox, J. (1998a). Recrystallization in ice cream as affected by stabilizers. J. Food Sci. 63:104-107.
135. Sutton, R. L. and Wilcox, J. (1998b). Recrystallization in model ice cream solutions as affected by stabilizer concentration. J. Food Sci. 63:9-11.
136. Thaiudom, S. and Goff, H. D. (2003). Effect of k-carrageenan on milk protein polysaccharide mixtures. Int. Dairy J. 13:763-771.
137. Trujillo, A. J., Capellas, M., Saldo, J., Gervilla, R. and Guamis, B. (2002). Applications of high-hydrostatic pressure on milk and dairy products: A review. Innovat. Food Sci. Emerg. Tech. 3:295-307.
138. Urrutia, G., Arabas, J., Autio, K., Brul, S., Hendrickx, M., Kąkolewski, A., Knorr, D., Le Bail, A., Lille, M., Molina-Garcıa, A. D., Ousegui, A., Sanz, P. D., Shen, T. and Van Buggenhout, S. (2007). SAFE ICE: Low-temperature pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance. J. Food Eng. 83:293-315.
139. Vaghela M. N., Sharkasi T. Y., Groh B., Schlegel, M. and VieIra J. B. (2013). Aerated frozen products. US20130149421A1.
140. Vega, C., Andrew, R. A. and Goff, H. D. (2004). Serum separation in softserve ice cream mixes. Milchwissenschaft. 59:284-287.
141. Vega, C. and Goff, H. D. (2005). Phase separation in soft-serve ice cream mixes: Rheology and microstructure. Int. Dairy J. 15:249-254.
142. Volkert, M., Puaud, M., Wille, H.-J. and Knorr, D. (2012). Effects of High Pressure-Low Temperature treatment on freezing behavior, sensorial properties and air cell distribution in sugar rich dairy based frozen food foam and emulsions. Innovat. Food Sci. Emerg. Tech. 13:75-85.
143. Wang, S. and Damodaran, S. (2009). Ice-structuring peptides derived from bovine collagen. J. Agric. Food Chem. 57:5501-5509.
144. Watanabe, M. and Arai, S. (1994). Bacterial ice-nucleation activity and its application to freeze concentration of fresh foods for modification of their properties. J. Food Eng. 22:453-473.
145. Westenbrink, S., Brunt, K. and van der Kamp J.-W. (2013). Dietary fibre: challenges in production and use of food composition data. Food Chemistry, 140:562-567.
146. Whelan, A. P., Regand, A., Vega, C., Kerry, J. P. and Goff, H. D. (2008). Effect of trehalose on the glass transition and ice crystal growth in ice cream. Int. J. Food Sci. Technol. 43:510-516.
147. Wierzbicki, A., Dalal, P., Cheatham Iii, T. E., Knickelbein, J. E., Haymet, A. D. J. and Madura, J. D. (2007). Antifreeze proteins at the ice/water interface: Three calculated discriminating properties for orientation of type I proteins. Biophys. J. 93:1442-1451.
148. Wildmoser, H., Scheiwiller, J. and Windhab, E. J. (2004). Impact of disperse microstructure on rheology and quality aspects of ice cream. LWT—Food Sci. Technol. 37:881-891.
149. Zachariassen, K. E. and Kristiansen, E. (2000). Ice nucleation and antinucleation in nature. Cryobiology. 41:257-279.
150. Zaritzky, N. (2006). Physical-chemical principles in food freezing. In: Handbook of Frozen Food Processing and Packaging. Da-Wen-Sun (Ed.), 1st ed., CRC Press, Boca Raton.
151. Zhang, S., Wang, H. and Chen, G. (2009). Effects of Pseudomonas syringae as bacterial ice nucleator on freezing of model food. J. Food Eng. 94:248-253.
152. Zhang, S., Wang, H. and Chen, G. (2010). Addition of ice-nucleation active bacteria: Pseudomonas syringae pv. panici on freezing of solid model food. LWT—Food Sci. Technol. 43:1414-1418.
153. Zhu, S., Ramaswamy, H. S. and Le Bail, A. (2005). Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing. J. Food Eng. 66:69-76.