The Science Of Ice Cream - Couverture souple

Clarke, Chris

Couverture souple

ISBN 10 : 0854046291 ISBN 13 : 9780854046294

Editeur : Royal Society of Chemistry, 2004

Synopsis

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.

A propos du livre

Présentation de l'éditeur

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.

Revue de presse

The book is well written and presented with information logically laid out making it easy to find that information....a good mix of technical information and more general access science aimed towards the lay reader or those in the middle stages of secondary school. The experiments at the end of the book provide a good way of bringing the text of life, re-enforcing the ideas covered. Many of the experiments are at a level which could be adapted for homework (as well as an excuse to eat ice cream). --In house

Détails de l'édition

• Éditeur: Royal Society of Chemistry
• Date d'édition: 2004
• Langue: anglais
• ISBN 10: 0854046291
• ISBN 13: 9780854046294
• Reliure: Broché
• Nombre de pages: 204
• Coordonnées du fabricant: non disponible