Background: Despite the popularity of ice cream, its high content of sugar and fat is worrisome. Substituting sugar with natural and useful resources is one possible solution. Dates (Phoenix dactylifera) are rich in carbohydrates and are a good source of energy; they also have a large amount of phenolic compounds and anthocyanin. Aims: The aim of this ...

The goals of this study were to evaluate the basic morphological variables of contemporary elite ice hockey players, compare the parameters of players in the top Russian ice hockey league (KHL) with those of the top Czech ice hockey league (ELH), and to evaluate the parameters of players according to their position in the game. The research participants included 30 KHL players (mean age: 27.1 ±...

The objective of this study was to survey the fatty acid profiles of fat spreads, margarines, shortenings, vegetable fat ice creams, vegetable fat milk-based cream substitutes, vegetable fat cheese substitutes, and reduced-fat cheeses on the Finnish market. The evaluation of the nutritional quality of fat in these products is of significance to dieticians and to the development of fat products ...

The purpose of this study was to examine relationships between laboratory tests and on-ice skating performance in division I men's hockey athletes. Twenty-one men (age 20.7 +/- 1.6 years) were assessed for body composition, isokinetic force production in the quadriceps and hamstring muscles, and anaerobic muscle power via the Wingate 30-second cycle ergometer test. Air displacement plethysmogra...

Lowfat and nonfat chocolate ice creams were made with 2.5% of milk fat, cocoa butter, or one of two whey protein-based fat replacers, Dairy Lo or Simplesse. Polydextrose was added as required so that all formulations contained the same amount of total solids. Ice cream was stored at a control temperature of-30 degrees C. Hardness, viscosity, and melting rate were measured by physical methods. T...

Many insects survive internal ice formation. The general model of freeze tolerance is of extracellular ice formation (EIF) whereby ice formation in the haemocoel leads to osmotic dehydration of the cells, whose contents remain unfrozen. However, survivable intracellular ice formation (IIF) has been reported in fat body and certain other cells of some insects. Although the cellular location of i...

The aims of this study were (1) to map sensory attributes of vanilla ice cream with reduced fat and sugar, and (2) to determine drivers of liking by applying external preference mapping and reveal the relationship between descriptive attributes and hedonic judgments using the partial least squares method. Descriptive sensory profiles (n=11) and consumer test (n=117) of 6 samples of vanilla ice ...

  Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The pro...

Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull...