Statistical models were developed to reveal which structural elements of ice cream affect melting rate and hardness. Ice creams were frozen in a batch freezer with three types of sweetener, three levels of the emulsifier polysorbate 80, and two different draw temperatures to produce ice creams with a range of microstructures. Ice cream mixes were analyzed for viscosity, and finished ice creams ...

the total of 1,161 samples of cream examined in the survey by Barrow and Miller (1967) only 221 and 119 samples respectively satisfied these criteria. The findings described in the present paper suggest that closer attention should be paid to cream, and they emphasize the need for at least clear guidance for cream producers and retailers, and for the introduction of minimum bacteriological stan...

abstract background: one of the most important problems after episiotomy is perineal pain which is more severe on the first day of postpartum period. the aim of this study was to compare the analgesic effects of indomethacin suppository and lidocaine cream in the management of post‑episiotomy pain. materials and methods: in a randomized, controlled trial, 60 primiparous women who had mediolater...

BACKGROUND Radiation-induced skin reaction (RISR) is one of the most common and distressing side effects of radiotherapy in patients with cancer. It is featured with swelling, redness, itching, pain, breaks in skin, discomfort, and a burning sensation. There is a lack of convincing evidence supporting any single practice in the prevention or management of RISR. METHODS/DESIGNS This double-bli...

The effect of 0.1% tretinoin cream for the treatment of photoageing was studied in a double-blind, placebo-controlled trial. All patients applied tretinoin cream to one forearm and the vehicle cream to the other, and half of the patients also applied tretinoin cream to the face and the other half used the vehicle cream. Tretinoin treatment produced an improvement in the signs of extrinsic agein...

The development of a low glycemic index (GI) coconut milk ice cream by replacing 12% sucrose with different low GI sweeteners (xylitol, erythritol, inulin and fructose) was investigated. Three mixtures of sweeteners (6.2% xylitol + 7% inulin, 4% erythritol + 7% inulin + 2.15% fructose, 8.5% inulin + 5% fructose) were reformulated to obtain the similar characteristics as using 12% sucrose, inclu...

In the ice cream industry, the type of final desired product (large cartons (sqrounds) or ice creams on a stick) determine the viscosity at which the ice cream has to be produced. One of the objectives of the ice cream crystallization processes is therefore to produce an ice cream of specified viscosity. In this paper, a nonlinear control strategy is proposed for the control of the viscosity of...

Central neuropathic pain in patients with multiple sclerosis (MS) is a common debilitating symptom, which is mostly treated with tricyclic antidepressants or antiepileptics. Unfortunately, the use of these drugs is often limited due to adverse events. We investigated the analgesic effect of topical amitriptyline 5% and 10% cream in a patient with central neuropathic pain due to MS. The analgesi...

Most of present traditional ice cream from hygienic quality has non-conforming with extant standards. Pasteurization of primary ice cream mixture with sufficient thermal processing increase hygienic quality level and causes control of primary infection. Origins of infection for traditional ice cream consist of: use of infected primary materials (milk or cream) or non-pasteurization of them. Stu...

Phadungath, C. Cream cheese products: A review Songklanakarin J. Sci. Technol., 2005, 27(1) : 191-199 Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition....