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.
Before the development of refrigeration, ice cream was a luxury
reserved for special occasions but its advance to commercial
manufacture was helped by the first ice cream making machine patented
by Nancy Johnson in Philadelphia in the 1840s. The second edition of
The Science of Ice Cream has been fully revised and updated with new
material. The book still begins with the history of ice cream,
subsequent chapters looking at the link between the microscopic and
macroscopic properties and how these relate to the ultimate texture of
the product you eat. Information on nutritional aspects and
developments in new products and processes for making ice cream have
been added and the books is completed with some suggestions for
experiments relating to ice cream and how to make it at home or in a
school laboratory. The book has authenticity and immediacy, being
written by an active industrial practitioner, and is ideal for
undergraduate food science students as well as those working in the
food 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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Produktdetaljer
ISBN
9781782625346
Publisert
2016
Utgave
2. utgave
Utgiver
Vendor
Royal Society of Chemistry
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter