Influence of sucrose substitutes on the quality indicators of ice cream in the process of production and storage | Landikhovskaya | Food systems

Food systems
Piŝevye sistemy

ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Landikhovskaya A.V., Tvorogova A.A., Korolev I.A. Influence of sucrose substitutes on the quality indicators of ice cream in the process of production and storage. Food systems. 2025;8(3):370-377. (In Russ.) https://doi.org/10.21323/2618-9771-2025-8-3-370-377

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ISSN 2618-9771 (Print)
ISSN 2618-7272 (Online)

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Oxana A. Kuznetsova - Doctor of technical sciences, Director, V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia

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About the Authors

A. V. Landikhovskaya
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation

Anna V. Landikhovskaya, Candidate of technical sciences, Senior Researcher, Ice Cream Technology Laboratory

12, Kostykov str., Moscow, 127422

A. A. Tvorogova
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation

Antonina A. Tvorogova, Doctor of Technical Sciences, Docent, Deputy Director

12, Kostykov str., Moscow, 127422

I. A. Korolev
All-Russian Scientific Research Institute of Refrigeration Industry
Russian Federation

Igor A. Korolev, Candidate of Technical Sciences, Senior Researcher, Laboratory of Refrigeration Systems and Thermophysical Measurements

12, Kostykov str., Moscow, 127422

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