The Science Of Ice Cream

Author: Chris Clarke
Publisher: Royal Society of Chemistry
ISBN: 1849731276
Size: 40.12 MB
Format: PDF, Kindle
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This book is ideal for undergraduate food science students as well as for people working in the ice cream industry.

The Science Of Ice Cream

Author: Chris Clarke
Publisher: Royal Society of Chemistry
ISBN: 1849731276
Size: 48.75 MB
Format: PDF, ePub
View: 5572
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The almost invariable response when people find out that I am an ice-cream
scientist is: ''What a great job! But is there ... Fortunately, almost everybody likes
ice cream, so, unlike most other areas of research in which I have worked, I
usually manage to finish explaining the science before the listener's eyes glaze
over. ... the RSC asked me whether I thought there would be a market for a book
on The Science of Ice Cream I felt confident enough that there would be to agree
to write one.

Kitchen Chemistry

Author: Ted Lister
Publisher:
ISBN: 9780854043897
Size: 13.31 MB
Format: PDF, Docs
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This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.

Chemistry In Your Kitchen

Author: Matthew Hartings
Publisher: Royal Society of Chemistry
ISBN: 1782623132
Size: 78.90 MB
Format: PDF, Kindle
View: 1969
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Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.

Tharp Young On Ice Cream

Author: Bruce W. Tharp
Publisher: DEStech Publications, Inc
ISBN: 1932078681
Size: 28.67 MB
Format: PDF, Mobi
View: 6111
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This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ...

Product Testing

Author: Dianne Epp
Publisher:
ISBN:
Size: 18.87 MB
Format: PDF, ePub
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This 90-page teacher¿s guide illustrates the concepts of product testing through the process of making ice cream. Students explore the ingredients, melting behavior, texture, and structure of ice cream. Appropriate for grades 9-12.

Ice Cream

Author: H Douglas Goff
Publisher: Springer Science & Business Media
ISBN: 1461460964
Size: 47.62 MB
Format: PDF, Mobi
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This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results.

The Science Of Chocolate

Author: S. T. Beckett
Publisher: Royal Society of Chemistry
ISBN: 0854049703
Size: 56.81 MB
Format: PDF, ePub, Docs
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This book takes the reader on the journey of chocolate, to discover how confectionery is made and will appeal to those with a fascination for chocolate.

Ice Cream

Author: Robert T. Marshall
Publisher: Aspen Publishers
ISBN: 9780412994913
Size: 22.11 MB
Format: PDF, ePub, Docs
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This fifth edition builds on the strengths of previous editions with coverage of new developments in the ice cream industry.

Ice Cream

Author: Elisha Cooper
Publisher: Greenwillow
ISBN: 9780060014247
Size: 11.97 MB
Format: PDF, ePub, Mobi
View: 256
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A step-by-step exploration of how ice cream is made, beginning with the healthy foods cows eat to produce good milk, and ending with a carton of frozen treat.