| Description |
1 online resource (xvi, 187 pages) : illustrations. |
|
text file |
| Series |
RSC paperbacks
|
|
RSC paperbacks.
|
| Bibliography |
Includes bibliographical references and index. |
| Contents |
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. |
| Summary |
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. |
| Access |
Use copy Restrictions unspecified MiAaHDL |
| Reproduction |
Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2010. MiAaHDL |
| System Details |
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. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL |
| Processing Action |
digitized 2010 HathiTrust Digital Library committed to preserve MiAaHDL |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Ice cream, ices, etc.
|
|
Ice cream, ices, etc. |
|
Ice cream industry.
|
|
Ice cream industry. |
| Genre/Form |
Electronic books.
|
| Other Form: |
Print version: Clarke, Chris, 1968- Science of ice cream. Cambridge : Royal Society of Chemistry, ©2004 0854046291 (DLC) 2006298061 (OCoLC)56648526 |
| ISBN |
9781847552150 (electronic book) |
|
1847552153 (electronic book) |
|
0854046291 |
|
9780854046294 |
|
