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Ingredient
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Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 3 papers
Based on 3 papers
Based on 2 papers
soy cream cheeses → are stable against → syneresis and oil separation
“They were also stable against syneresis and oil separation over storage of 20 days”
Salmonella enteritidis phage type 4 → caused by → home-made vanilla ice-cream containing uncooked eggs
“home-made vanilla ice-cream containing uncooked eggs was the vehicle of infection”
plant-based ice cream → has → high cell density of viable lactic acid bacteria
“A high cell density (>107 cfu/mL) of viable lactic acid bacteria during the 120-days storage at −20 °C confirmed the potential of the plant-based ice cream to be used as carrier of probiotics”
ice cream → caused → VTEC O145 and E. coli O26 infections
“In October 2007, an outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145 and E. coli O26 occurred among consumers of ice cream produced and sold in September 2007 at a farm in the province of Antwerp (Belgium).”
homemade ice cream → increases risk of → Salmonella Enteritidis infection
“homemade ice cream (OR = 4.3)”
“Butter still contains a number of fat globules (derived from the cream) in its final product structure.”
butter → contains → a number of fat globules (derived from the cream) in its final product structure
“Differences were found between results from Spanish and Uruguayan consumers, which indicate that, even within the same language, cultural differences in consumers' understanding of the term creaminess exist.”
creaminess perception → varies between → Spanish and Uruguayan consumers
“Consumers mainly associated creaminess with smoothness, softness, sweetness and pleasantness.”
creaminess → associated with → smoothness, softness, sweetness, and pleasantness
“In general, it appeared that the ice cream samples with 5% cream content were found to be more delectable.”
ice cream with 5% cream content → found to be → more delectable
“certain different properties of appearance (whey separation), texture (homogeneity, smoothness and thickness), taste/flavor (sweet and creamy) and aftertaste.”
probiotic yogurt → has → sweet and creamy taste/flavor