The Science of Ice Cream

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Chemistry, General Chemistry
Cover of the book The Science of Ice Cream by Chris Clarke, Royal Society of Chemistry
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Chris Clarke ISBN: 9781782625346
Publisher: Royal Society of Chemistry Publication: November 9, 2015
Imprint: Royal Society of Chemistry Language: English
Author: Chris Clarke
ISBN: 9781782625346
Publisher: Royal Society of Chemistry
Publication: November 9, 2015
Imprint: Royal Society of Chemistry
Language: English

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. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, 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 teachers with ideas for using ice cream to illustrate scientific principles.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, 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 teachers with ideas for using ice cream to illustrate scientific principles.

More books from Royal Society of Chemistry

Cover of the book Linear Dichroism and Circular Dichroism by Chris Clarke
Cover of the book Membrane Engineering for the Treatment of Gases by Chris Clarke
Cover of the book Biocatalysis in Organic Synthesis by Chris Clarke
Cover of the book Acute Brain Impairment by Chris Clarke
Cover of the book Cardiovascular and Metabolic Disease by Chris Clarke
Cover of the book Research Project Success by Chris Clarke
Cover of the book Catalyst-free Organic Synthesis by Chris Clarke
Cover of the book Professional Development of Chemistry Teachers by Chris Clarke
Cover of the book UHPLC in Life Sciences by Chris Clarke
Cover of the book Fragment-Based Drug Discovery by Chris Clarke
Cover of the book Advanced Renewable Energy Sources by Chris Clarke
Cover of the book Naphthalenediimide and its Congeners by Chris Clarke
Cover of the book Enantioselective Cobalt-catalysed Transformations by Chris Clarke
Cover of the book Fast NMR Data Acquisition by Chris Clarke
Cover of the book Ecotoxicology and Genotoxicology by Chris Clarke
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy