Science of ice cream:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2004
[distributor] RSC Distribution Services] |
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
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| Beschreibung: | This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity, Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Though no one knows who invented ice cream. The first ice cream making machine was invented by Nancy Johnson, of Philadelphia, in the 1840s. The Science of Ice Cream begins with an introductory chapter on the history of ice cream. Subsequent chapters outline the physical chemistry underlying its manufacture, describe the ingredients and industrial production of ice cream and ice cream products respectively, detail the wide range of different physical and sensory techniques used to measure and assess ice cream, describe its microstructure (i.e. ice crystals, air bubbles, fat droplets and sugar solution), and how this relates to the physical properties and ultimately the texture that you experience when you eat it. Finally, some suggestions are provided for experiments relating to ice cream and ways to make ice cream at home or in a school laboratory. The Science of Ice Cream is ideal for undergraduate food science students as well as for people working in the ice cream industry. It is also accessible to the general reader who has studied science to A level and provides teachers with ideas for using ice cream to illustrate scientific principles |
| Beschreibung: | 1 Online-Ressource (204 p.) |
| ISBN: | 1847552153 9781847552150 |
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| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV037195279 |
| illustrated | Not Illustrated |
| indexdate | 2024-08-01T11:43:41Z |
| institution | BVB |
| isbn | 1847552153 9781847552150 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-021109641 |
| oclc_num | 873739368 |
| open_access_boolean | |
| owner | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768 |
| owner_facet | DE-12 DE-384 DE-473 DE-BY-UBG DE-703 DE-29 DE-19 DE-BY-UBM DE-91 DE-BY-TUM DE-739 DE-355 DE-BY-UBR DE-20 DE-Aug4 DE-1046 DE-1047 DE-1102 DE-1050 DE-859 DE-M347 DE-92 DE-898 DE-BY-UBR DE-863 DE-BY-FWS DE-862 DE-BY-FWS DE-128 DE-54 DE-22 DE-BY-UBG DE-150 DE-155 DE-BY-UBR DE-210 DE-2070s DE-634 DE-526 DE-860 DE-70 DE-B768 |
| physical | 1 Online-Ressource (204 p.) |
| psigel | ZDB-1-RSE |
| publishDate | 2004 |
| publishDateSearch | 2004 |
| publishDateSort | 2004 |
| publisher | Royal Society of Chemistry [distributor] RSC Distribution Services] |
| record_format | marc |
| series2 | RSC paperbacks |
| spellingShingle | Science of ice cream Speiseeis (DE-588)4056110-0 gnd Speiseeisherstellung (DE-588)4294234-2 gnd |
| subject_GND | (DE-588)4056110-0 (DE-588)4294234-2 |
| title | Science of ice cream |
| title_auth | Science of ice cream |
| title_exact_search | Science of ice cream |
| title_full | Science of ice cream |
| title_fullStr | Science of ice cream |
| title_full_unstemmed | Science of ice cream |
| title_short | Science of ice cream |
| title_sort | science of ice cream |
| topic | Speiseeis (DE-588)4056110-0 gnd Speiseeisherstellung (DE-588)4294234-2 gnd |
| topic_facet | Speiseeis Speiseeisherstellung |
| url | http://www.rsc.org/publishing/ebooks/2004/9780854046294.asp |