The science of ice cream:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Royal Society of Chemistry
2004
|
| Schriftenreihe: | RSC paperbacks
|
| Schlagworte: | |
| Beschreibung: | Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 |
| Beschreibung: | 1 online resource (xvi, 187 pages) illustrations |
| ISBN: | 9781847552150 1847552153 |
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| 245 | 1 | 0 | |a The science of ice cream |c Chris Clarke |
| 264 | 1 | |a Cambridge |b Royal Society of Chemistry |c 2004 | |
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| 505 | 8 | |a 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 | |
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| 650 | 7 | |a Chemistry |2 bicssc | |
| 650 | 7 | |a Science |2 eflch | |
| 650 | 7 | |a Ice cream, ices, etc |2 fast | |
| 650 | 7 | |a Ice cream industry |2 fast | |
| 650 | 4 | |a Ice cream, ices, etc |a Ice cream industry | |
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Datensatz im Suchindex
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|---|---|
| any_adam_object | |
| author | Clarke, Chris 1968- |
| author_facet | Clarke, Chris 1968- |
| author_role | aut |
| author_sort | Clarke, Chris 1968- |
| author_variant | c c cc |
| building | Verbundindex |
| bvnumber | BV045342627 |
| collection | ZDB-4-ENC |
| contents | 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 |
| ctrlnum | (ZDB-4-ENC)ocn229129183 (OCoLC)229129183 (DE-599)BVBBV045342627 |
| 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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| indexdate | 2024-07-10T08:15:27Z |
| institution | BVB |
| isbn | 9781847552150 1847552153 |
| language | English |
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| psigel | ZDB-4-ENC |
| publishDate | 2004 |
| publishDateSearch | 2004 |
| publishDateSort | 2004 |
| publisher | Royal Society of Chemistry |
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| series2 | RSC paperbacks |
| spelling | Clarke, Chris 1968- Verfasser aut The science of ice cream Chris Clarke Cambridge Royal Society of Chemistry 2004 1 online resource (xvi, 187 pages) illustrations txt rdacontent c rdamedia cr rdacarrier RSC paperbacks Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 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 (Patisserie) Glaces (Patisserie) / Industrie TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Chemistry bicssc Science eflch Ice cream, ices, etc fast Ice cream industry fast 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 Erscheint auch als Druck-Ausgabe Clarke, Chris, 1968- Science of ice cream Cambridge : Royal Society of Chemistry, 2004 0854046291 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 1968- The science of ice cream 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 (Patisserie) Glaces (Patisserie) / Industrie TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Chemistry bicssc Science eflch Ice cream, ices, etc fast Ice cream industry fast 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 (Patisserie) Glaces (Patisserie) / Industrie TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Chemistry bicssc Science eflch Ice cream, ices, etc fast Ice cream industry fast Ice cream, ices, etc Ice cream industry Speiseeis (DE-588)4056110-0 gnd Speiseeisherstellung (DE-588)4294234-2 gnd |
| topic_facet | Glaces (Patisserie) Glaces (Patisserie) / Industrie TECHNOLOGY & ENGINEERING / Agriculture / General Chemistry Science Ice cream, ices, etc Ice cream industry Ice cream, ices, etc Ice cream industry Speiseeis Speiseeisherstellung |
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