The Science of Ice Cream downloadPDF, EPUB, MOBI
The Science of Ice Cream downloadPDF, EPUB, MOBI
The Science of Ice Cream.cChris Clarke
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Author: Chris Clarke
Number of Pages: 204 pages
Published Date: 30 Aug 2005
Publisher: Royal Society Of Chemistry
Publication Country: Cambridge, United Kingdom
Language: English
ISBN: 9780854046294
File Name: The.Science.of.Ice.Cream.pdf
Download Link: The Science of Ice Cream
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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.
Read online The Science of Ice Cream Buy and read online The Science of Ice Cream Download The Science of Ice Cream ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent Download to iPad/iPhone/iOS, B&N nook The Science of Ice Cream
The Science of Ice Cream.cChris Clarke
Author: Chris Clarke
Number of Pages: 204 pages
Published Date: 30 Aug 2005
Publisher: Royal Society Of Chemistry
Publication Country: Cambridge, United Kingdom
Language: English
ISBN: 9780854046294
File Name: The.Science.of.Ice.Cream.pdf
Download Link: The Science of Ice Cream
---------------------------------------------------------------
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.
Read online The Science of Ice Cream Buy and read online The Science of Ice Cream Download The Science of Ice Cream ebook, pdf, djvu, epub, mobi, fb2, zip, rar, torrent Download to iPad/iPhone/iOS, B&N nook The Science of Ice Cream