The science of ice cream:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
c2004
|
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
| Online-Zugang: | FAW01 FAW02 Volltext |
| Beschreibung: | Includes bibliographical references and index The story of ice cream -- Colloidal dispersions, freezing and rheology -- Ice cream ingredients -- Making ice cream in the factory -- Product assembly -- Measuring ice cream -- Ice cream: a complex composite material -- Experiments with ice cream and ice cream products 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 (xvi, 187 p.) |
| ISBN: | 0854046291 1847552153 9780854046294 9781847552150 |
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Datensatz im Suchindex
| _version_ | 1804175574727393280 |
|---|---|
| any_adam_object | |
| author | Clarke, Chris |
| author_facet | Clarke, Chris |
| author_role | aut |
| author_sort | Clarke, Chris |
| author_variant | c c cc |
| building | Verbundindex |
| bvnumber | BV043133269 |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)229129183 (DE-599)BVBBV043133269 |
| dewey-full | 637.4 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637.4 |
| dewey-search | 637.4 |
| dewey-sort | 3637.4 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV043133269 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:18:27Z |
| institution | BVB |
| isbn | 0854046291 1847552153 9780854046294 9781847552150 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028557460 |
| oclc_num | 229129183 |
| open_access_boolean | |
| owner | DE-1046 DE-1047 |
| owner_facet | DE-1046 DE-1047 |
| physical | 1 Online-Ressource (xvi, 187 p.) |
| psigel | ZDB-4-EBA ZDB-4-EBA FAW_PDA_EBA |
| publishDate | 2004 |
| publishDateSearch | 2004 |
| publishDateSort | 2004 |
| publisher | Royal Society of Chemistry |
| record_format | marc |
| series2 | RSC paperbacks |
| spelling | Clarke, Chris Verfasser aut The science of ice cream Chris Clarke Cambridge Royal Society of Chemistry c2004 1 Online-Ressource (xvi, 187 p.) txt rdacontent c rdamedia cr rdacarrier RSC paperbacks Includes bibliographical references and index The story of ice cream -- Colloidal dispersions, freezing and rheology -- Ice cream ingredients -- Making ice cream in the factory -- Product assembly -- Measuring ice cream -- Ice cream: a complex composite material -- Experiments with ice cream and ice cream products 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 Glaces (Pâtisserie) Glaces (Pâtisserie) / Industrie TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Ice cream, ices, etc fast Ice cream industry fast Landwirtschaft Ice cream, ices, etc Ice cream industry Speiseeis (DE-588)4056110-0 gnd rswk-swf Speiseeisherstellung (DE-588)4294234-2 gnd rswk-swf Speiseeisherstellung (DE-588)4294234-2 s 1\p DE-604 Speiseeis (DE-588)4056110-0 s 2\p DE-604 http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=496128 Aggregator Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Clarke, Chris The science of ice cream Glaces (Pâtisserie) Glaces (Pâtisserie) / Industrie TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Ice cream, ices, etc fast Ice cream industry fast Landwirtschaft Ice cream, ices, etc Ice cream industry Speiseeis (DE-588)4056110-0 gnd Speiseeisherstellung (DE-588)4294234-2 gnd |
| subject_GND | (DE-588)4056110-0 (DE-588)4294234-2 |
| title | The science of ice cream |
| title_auth | The science of ice cream |
| title_exact_search | The science of ice cream |
| title_full | The science of ice cream Chris Clarke |
| title_fullStr | The science of ice cream Chris Clarke |
| title_full_unstemmed | The science of ice cream Chris Clarke |
| title_short | The science of ice cream |
| title_sort | the science of ice cream |
| topic | Glaces (Pâtisserie) Glaces (Pâtisserie) / Industrie TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Ice cream, ices, etc fast Ice cream industry fast Landwirtschaft Ice cream, ices, etc Ice cream industry Speiseeis (DE-588)4056110-0 gnd Speiseeisherstellung (DE-588)4294234-2 gnd |
| topic_facet | Glaces (Pâtisserie) Glaces (Pâtisserie) / Industrie TECHNOLOGY & ENGINEERING / Agriculture / General Ice cream, ices, etc Ice cream industry Landwirtschaft Speiseeis Speiseeisherstellung |
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