The science of ice cream /

The science of ice cream /

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Bibliographic Details
Author / Creator:Clarke, Chris, 1968-
Imprint:Cambridge : Royal Society of Chemistry, ©2004.
Description:1 online resource (xvi, 187 pages) : illustrations
Language:English
Series:RSC paperbacks
RSC paperbacks.
Subject:
Ice cream, ices, etc.
Ice cream industry.
Ice cream, ices, etc.
Ice cream industry.
Format: E-Resource Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/11165004
Hidden Bibliographic Details
ISBN:9781847552150
1847552153
0854046291
9780854046294
Notes:Includes bibliographical references and index.
Restrictions unspecified
Electronic reproduction. [Place of publication not identified] : HathiTrust Digital Library, 2010.
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212
English.
digitized 2010 HathiTrust Digital Library committed to preserve
Summary: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.
Other form:Print version: Clarke, Chris, 1968- Science of ice cream. Cambridge : Royal Society of Chemistry, ©2004 0854046291

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