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Monthly Archives: August 2011
Saturated fat reduction in ice cream
Underdown J., Quail P.J., Smith K.W., Saturated fat reduction in ice cream, In Reducing saturated fat in foods, Ed. Talbot G., Woodhead Publishing Limited, Cambridge (2011) Ice cream is made and eaten in almost every country in the world and … Continue reading
Crystallization of fats – Influence of minor components and additives
Smith K.W., Bhaggan K., Talbot G., Van Malssen K.F., Crystallization of fats – Influence of minor components and additives, Journal of the American Oil Chemists’ Society, 2011, 88(8), 1085-1101 Over the years, there has been a steady stream of publications … Continue reading