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The Best Flavors of Ice Cream Created for all Tastes
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Grand Canyon University: UNV 501
November 14, 2011

The Best Flavors of Ice Cream Created for all Tastes
Herald, T. J., Aramouni, F. M., & Abu-Ghoush, M. H. (2008). Comparison study of egg yolks and egg alternatives in french vanilla ice cream. Journal of Texture Studies, 39(3), 284-295. doi:10.1111/j.1745-4603.2008.00143.x Though eggs, “are among many ingredients used in the formulation of rich ice cream” (Herald, Aramouni, & Abu-Ghoush, 2008, 285), egg substitutes provide beneficial aspects to flavoring including an ice cream product which is firmer, and has better visual appeal. The article has been peer-reviewed, and is therefore considered to be of scholarly value. The peer-review process also supports the authority of the author and his writing.
Liou, B. K., & Grun, I. U. (2007). Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test. Journal of Food Science, 72(8), S595-S604. This article includes information regarding various techniques and methods of flavoring ice cream. This is interesting because there are so many different ways to add flavor(s), and to make the flavors customers enjoy. Liou and Grun inform the reader of some of these methods, along with the ingredients included (2007). This article is considered scholarly because it is peer-reviewed. The source of academic authority is the peer-review process.
Trecroci, D. D. (2006). New flavors for low-carb, low-fat, low-calorie ice cream. Diabetes Health, 15(2), 20. This article concerns the availability of ice cream and ice cream treats for individuals who have specifications for their diets (Trecroci, 2006). This is invaluable information for many who cannot seem to satisfy their sweet-tooth, due to the necessity of eating low-calorie, low-sugar, or low-fat foods. The source of authority for this article comes from the fact that it is peer-reviewed. The peer-review process also renders this information scholarly. PLEASE NOTE: I copied these citations from the eLibrary articles found in the GCU eLibrary. There is a “Cite” link on the right-hand side of each article.
However, I had to re-format the citations (and you will have to do the same) to make sure they included size 12 “Times New Roman” font, were double-spaced, and fit the “hanging indentation” specifications for APA reference formatting. Please make sure you do the same with your references.

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