scholarly journals Physical behaviour of dairy ingredients during ice cream processing

2005 ◽  
Vol 85 (4-5) ◽  
pp. 383-394 ◽  
Author(s):  
Punsandani Udabage ◽  
Mary AnnAugustin ◽  
Li Jiang Cheng ◽  
Roderick P.W. Williams
Keyword(s):  
Ice Cream ◽  
Physical Behaviour ◽  
Dairy Ingredients

ASHA Convention 2013

ASHA Leader ◽  
2013 ◽  
Vol 18 (7) ◽  
pp. 46-48
Keyword(s):  
Ice Cream ◽  
Annual Convention ◽  
The City ◽  
Rich History

This year's Annual Convention features some sweet new twists like ice cream and free wi-fi. But it also draws on a rich history as it returns to Chicago, the city where the association's seeds were planted way back in 1930. Read on through our special convention section for a full flavor of can't-miss events, helpful tips, and speakers who remind why you do what you do.

Food-Evoked Changes in Humans

2010 ◽  
Vol 24 (1) ◽  
pp. 25-32 ◽  
Author(s):  
Peter Walla ◽  
Maria Richter ◽  
Stella Färber ◽  
Ulrich Leodolter ◽  
Herbert Bauer
Keyword(s):  
Food Intake ◽  
Startle Response ◽  
Brain Activity ◽  
Soft Drink ◽  
Ice Cream ◽  
Response Amplitude ◽  
Response Modulation ◽  
Motivational States ◽  
Localization Analysis ◽  
Study Participants

Two experiments investigate effects related to food intake in humans. In Experiment 1, we measured startle response modulation while study participants ate ice cream, yoghurt, and chocolate. Statistical analysis revealed that ice cream intake resulted in the most robust startle inhibition compared to no food. Contrasting females and males, we found significant differences related to the conditions yoghurt and chocolate. In females, chocolate elicited the lowest response amplitude followed by yoghurt and ice cream. In males, chocolate produced the highest startle response amplitude even higher than eating nothing, whereas ice cream produced the lowest. Assuming that high response amplitudes reflect aversive motivation while low response amplitudes reflect appetitive motivational states, it is interpreted that eating ice cream is associated with the most appetitive state given the alternatives of chocolate and yoghurt across gender. However, in females alone eating chocolate, and in males alone eating ice cream, led to the most appetitive state. Experiment 2 was conducted to describe food intake-related brain activity by means of source localization analysis applied to electroencephalography data (EEG). Ice cream, yoghurt, a soft drink, and water were compared. Brain activity in rostral portions of the superior frontal gyrus was found in all conditions. No localization differences between conditions occurred. While EEG was found to be insensitive, startle response modulation seems to be a reliable method to objectively quantify motivational states related to the intake of different foods.

Oiled Seabirds, Ice Cream, and Applesauce: More Similar Than You'd Think

1996 ◽  
Author(s):  
Shane Frederick ◽  
Baruch Fischhoff
Keyword(s):  
Ice Cream

Ice Cream

1865 ◽  
Vol 13 (1) ◽  
pp. 8-8
Keyword(s):  
Ice Cream

L'industrie de la crème glacée (ice cream) aux Etats-Unis (Fin)

1930 ◽  
Vol 10 (93) ◽  
pp. 256-273
Author(s):  
F. RASMUSSEN
Keyword(s):  
Ice Cream

Development of synbiotic ice cream from goat milk

2020 ◽  
Vol 73 (02) ◽  
pp. 111-115
Author(s):  
Ajisha Robins ◽  
K Radha
Keyword(s):  
Goat Milk ◽  
Ice Cream
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