Type(s) de contenu et mode(s) de consultation : Texte noté : électronique

Auteur(s) : Clarke, Chris (1968-....). Auteur du texte  Voir les notices liées en tant qu'auteur

Titre(s) : The science of ice cream [Texte électronique] / Chris Clarke

Publication : Cambridge : Royal Society of Chemistry, cop. 2004

Description matérielle : 1 online resource (xvi, 187 pages)

Collection : RSC paperbacks

Note(s) : Includes bibliographical references and indexThe 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

Sujet(s) : Sciences  Voir les notices liées en tant que sujet Glaces (pâtisserie)  Voir les notices liées en tant que sujet

Indice(s) Dewey :  637.4 (23e éd.) = Fabrication de desserts congelés  Voir les notices liées en tant que sujet

Identifiants, prix et caractéristiques : ISBN 9781847552150

Identifiant de la notice  : ark:/12148/cb44670764p

Notice n° :  FRBNF44670764 (notice reprise d'un réservoir extérieur)

Table des matières : 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.