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Browsing by Subject ICECREAM

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Title	Type	Issue Date
Acacia honey lime ice cream: physicochemical and sensory characterization as effected by different hydrocolloids International Food Research Journal (Malaysia), 26 (3), p. 883-891 N. A. Rahim; N. M. Sarbon	Journal Contribution	2019
Effect of different hydrocolloids on the physicochemical properties, microbiological quality and sensory acceptance of fermented cassava (tapai ubi) ice cream International Food Research Journal (Malaysia), 21 (5), p. 1825-1836 Halim, N. R. A; Shukri, W. H. Z; Lani, M. N; Sarbon, N. M.	Journal Contribution	2014
Effect of different types of hydrocolloids on the physical and sensory properties of ice cream with fermented glutinous rice (tapai pulut) International Food Research Journal (Malaysia), 21 (5), p. 1777-1787 Halim, N. R. A; Hamzah, E. N. H; Isa, M. I. N; Sarbon, N. M; Shukri, W. H. Z	Journal Contribution	2014
Effect of dragon fruit oligosaccharide, stabilizer and sucrose on physical and sensory quality of ice cream International Food Research Journal (Malaysia), 23 (1), p. 269-276 Wichamanee, Y.; Acharaphan, M.; Santad, W.	Journal Contribution	2016
Effect of inulin on melting and textural properties of low-fat and sugarreduced ice cream: optimization via a response surface methodology International Food Research Journal (Malaysia), 24 (4), p. 1728-1734 Pintor, A.; Escalona-Buendía, H. B.; Totosaus, A.	Journal Contribution	2017
Effect of kefir biomass on nutritional, microbiological, and sensory properties of mango-based popsicles International Food Research Journal (Malaysia), 27 (3), p. 536-545 Mamede, M. E. O.; Miguel, M. G. C. P.; Schwan, R. F.; Silva, M. R.; Bezerra, P. Q. M.; Barreto, I. T.; Magalhães-Guedes, K. T.; Tavares, P. P. L. G.; Nunes, I. L.	Journal Contribution	2020
Effect of microencapsulation of Lactobacillus sp. 21C2-10 isolated from cassava pulp on physicochemical, sensorial and microbiological characteristics of ice cream International Food Research Journal (Malaysia), 26 (2), p. 585-594 Sengsaengthong, S.; Oonsivilai, R.	Journal Contribution	2019
Ice cream properties affected by lambda-carrageenan or iota-carrageenan interactions with locust bean gum/carboxymethylcellulose mixtures International Food Research Journal (Malaysia), 19 (4), p. 1409-1414 Pintor, A.; Totosaus, A.	Journal Contribution	2012
In vivo and in vitro effect of Lactobacillus acidophilus in synbiotic ice cream enriched with whey protein concentrate International Food Research Journal (Malaysia), 19 (2), p. 441-446 Murugan, B.; Annal Villi, R.; Gopalakrishnamurthy, T. R.; Pandiyan, C.; Kumaresan, G.	Journal Contribution	2012
Kefir ice cream flavored with fruits and sweetened with honey: physical and chemical characteristics and acceptance International Food Research Journal (Malaysia), 25 (1), p. 179-187 Klososki, S. J.; Oliveira, A. S.; Pimentel, T. C.; Januário J. G. B.; Dias, S. S.	Journal Contribution	2018
Manufacture of fermented milk pudding and ice cream with streptococcus thermophilus and lactobacillus bulgaricus. New dimensions and challenges for sustainable livestock farming : proceedings of the 11th Animal Science Congress, The Asian-Australasian Association of Animal Production Societies, 5-9th September 2004, Kuala Lumpur(Malaysia),p. 286-288. Lin, M.J.; Liao, P.R.; Weng, C.M.; Lai, Q.Y.; Fan, Y.K.	Proceedings Paper	2004
Optimisation of stabiliser combinations in instant ice cream mix powder formulation via mixture design methodology International Food Research Journal (Malaysia), 26 (6), p. 1689-1698 N. A. Mohd Amin; N. A. Abd. Rahman; A. Mat Johari; S. Z. Abdul Razak; A. S. Baharuddin; D. Mohammad Parid	Journal Contribution	2019
Potential of coconut milk and mung bean extract combination as foam stabilizer in non-dairy ice cream International Food Research Journal, 24 (3), p. 1199-1203 Widyastuti, T. E. W.; Widjajaseputra, A. I.	Journal Contribution	2017
Production of palm-based ice cream PORIM Bulletin (Malaysia) (32), p. 17-20 W Rosnani, A.I.; Nor Aini, I.	Journal Contribution	1996
Produk olahan Projek agropreneur: lembu daging & lembu tenusu, p. 154-160	Book Section	2015
Qualities and sensory characteristics of coconut milk ice cream containing different low glycemic index (GI) sweetener blends International Food Research Journal (Malaysia), 22(3), p. 1138-1147 Kijroongrojana, K.; Fuangpaiboon, N.	Journal Contribution	2015
The quality characteristics and shelf life of probiotic ice cream produced with Saruç and Saccharomyces boulardii International Food Research Journal (Malaysia), 27 (2), p. 234-244 Salik, M. A.; Arslaner, A.	Journal Contribution	2020
Quality characteristics of ice milk prepared with combined stabilizers and emulsifiers blends International Food Research Journal (Malaysia), 21 (4), p. 1609-1613 Soad, H. T; Mehriz, A. M; Hanafy, M. A	Journal Contribution	2014
Rheological, physiochemical and sensory properties of no fat to high fat ice creams samples prepared using stabilizer/emulsifier blends created with liquid and powder polysorbate-80 International Food Research Journal (Malaysia), 25 (6), p. 2579-2584 Ilansuriyan, P.; Shanmugam, M.	Journal Contribution	2018
Survival of Lactobacillus acidophilus TISTR1338 and Lactobacillus casei TISTR390 in probiotic Gac ice cream International Food Research Journal (Malaysia), 23 (2), p. 790-796 Leenanon, B.; Songtummin, S.	Journal Contribution	2016

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