In a randomised, single blind, placebo-controlled crossover design study, we investigated whether healthy, non-smoking, dietary unrestrained women (n 24), divided into linoleic acid tasters (LAT, n 14) and linoleic acid non-tasters (LANT, n 10), differed in food intake regulation when linoleic acid was added to ice creams. The determination of subjects as LAT or LANT was done using a 10 microm-...

Accepted: 11/5/2015 A total of 60 dairy desserts samples comprising ice cream, mehallabia and rice with milk (20 samples of each) were collected from different dairy shops and supermarkets in Assiut city, Egypt. All samples were examined bacteriologicaly for isolation and enumeration of B. cereus and Staph. aureus organisms. The incidences of B. cereus in ice cream, mehallabia and rice with mil...

Let A be a subset of the unit ball in R n , and 0 r 1 real. Find a point x for which the intersection of the r-neighborhood of x with A has a large measure. Tight bounds on this measure are found. 1 General After dinner a round bowl of chocolate-and-vanilla ice-cream is served. percent of the ice-cream is chocolate, your favorite avor. You have a round scoop with which to probe the dessert and ...

In my editorial in the last issue of Temperature, I included a riddle that was suggested to me by Gerald Pollack (University of Washington, Seattle, Washington, USA). Here is the original text of the riddle: "In 1963, Erasto Mpemba, a precocious middle school student in Tanganyika (now Tanzania) was taking a cooking course. The subject was: making ice cream. The participants would dump a premix...

The recovery and growth potential of Listeria monocytogenes was evaluated in three flavors of milkshakes (vanilla, strawberry, and chocolate) that were prepared from naturally contaminated ice cream linked to a listeriosis outbreak in the U.S. in 2015, and were subsequently held at room temperature for 14 h. The average lag phase duration of L. monocytogenes was 9.05 h; the average generation t...

The effect of high-pressure-jet (HPJ) processing (0–500 MPa) on low-fat (6% fat) ice cream was studied by evaluating physiochemical properties before freezing, during dynamic and after hardening. An HPJ treatment ≥400 MPa decreased the density, increased apparent size colloidal particles, altered rheological behavior (increased non-Newtonian consistency coefficients) mix freezing. During partic...

The relationship between the number of ingested Listeria monocytogenes cells in food and the likelihood of developing listeriosis is not well understood. Data from an outbreak of listeriosis linked to milkshakes made from ice cream produced in 1 factory showed that contaminated products were distributed widely to the public without any reported cases, except for 4 cases of severe illness in per...

We estimate a random utility model of demand to measure consumer response to package downsizing in consumer goods markets. To our knowledge this paper provides the first estimates of consumer response to package size. We perform the analysis using Nielsen Homescan data on bulk ice cream purchases of a panel of households in Chicago, between 1998 and 2007. The estimation framework involves model...

This study assessed the growth of Listeria monocytogenes in milkshakes made using the process-contaminated ice cream associated with a listeriosis outbreak in comparison to milkshakes made with artificially contaminated ice cream. For all temperatures, growth kinetics including growth rates, lag phases, maximum populations, and population increases were determined for the naturally and artifici...