INDUSTRIE ALIMENTARI Vol. 62 - SEPTEMBER 2023

 

CONTENTS

 

3 - Nutritional and sensory aspects of functional ice cream
A. Balivo - G. D’Errico - A. Genovese

The increased awareness of food-health relationship has led consumers to ask for functional food products. This has motivated the scientific community to carry out studies on functional foods in order to support these benefits. Since ice cream is among the most popular and appreciated desserts by people of all ages, it shows excellent potential to act as a vehicle for nutrients beneficial to human health. The reformulation of ice cream should guarantee acceptable sensory and technological properties, such as an adequate texture, a balanced flavour profile and product stability during frozen storage. All these characteristics must be optimised to make the production of functional ice cream feasible. This work reviews the studies involving a reformulation of ice cream, critically examining the nutritional benefits and the effect on physical and sensory properties.

 

DEPARTMENTS

 

18 - EXHIBITION (INTERPACK)

38 - MACHINES

48 - DOWNSTREAM

52 - ANALYSIS

54 - PACKAGING

58 - PRODUCTS

62 - NUTRITION AND SAFETY

66 - APPLIED RESEARCH

70 - MARKETING

82 - LAWS

86 - NEWS

96 - DIARY

104 - BOOKS

106 - AITA

112 - COMPANIES’ ADDRESS