The second edition of this bestseller aims to show how much science there is in ice cream and in particular the link between the microscopic and macroscopic properties. It has been fully revised and updated with new material being added on nutritional aspects and developments in new products and processes for making ice cream. The book has authenticity and immediacy of 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 teacherswith ideas for using ice cream to illustrate scientific principles. INDICE: 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 withIce Cream and Ice Cream Products
- ISBN: 978-1-84973-127-0
- Editorial: Royal Society of Chemistry
- Encuadernacion: Cartoné
- Páginas: 224
- Fecha Publicación: 31/12/2011
- Nº Volúmenes: 1
- Idioma: Inglés