Ice Cream (häftad)
Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
483
Utgivningsdatum
2013-03-13
Upplaga
4th ed. 1986. Softcover reprint of the original 4th ed. 1986
Förlag
Springer-Verlag New York Inc.
Illustrationer
71 Illustrations, black and white; XIII, 483 p. 71 illus.
Dimensioner
229 x 152 x 26 mm
Vikt
663 g
Antal komponenter
1
Komponenter
1 Paperback / softback
ISBN
9781475754490

Ice Cream

Häftad,  Engelska, 2013-03-13
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This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.
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Innehållsförteckning

1 Development of the Ice Cream Industry.- 2 Energy Value and Nutrients of Ice Cream.- 3 Ice Cream and Related Products Classifications.- 4 Composition and Properties.- 5 Ice Cream Ingredients.- 6 Stabilizers and Emulsifiers.- 7 Flavoring and Coloring Materials.- 8 Calculation of Ice Cream Mixes.- 9 Restandardizing and Calculating Some Unusual Mixes.- 10 Calculating Cost and Percentage of Overrun.- 11 Mix Processing.- 12 The Freezing Process.- 13 Packaging, Hardening, and Shipping.- 14 Soft-Frozen Dairy Products and Special Formulas.- 15 Sherbets and Ices.- 16 Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials.- 17 Defects, Scoring and Grading.- 18 Sanitation and Quality Control.- 19 Refrigeration.- 20 Laboratory Testing.- 21 Sales Outlets.- 22 Formulas and Industry Standards.- Appendixes.- A. Historical Chronology of Ice Cream Industry.- B. Federal Standards for Frozen Desserts.- C. Nutrition Labeling Requirements.- D. Whey and Whey ProductsGeneral Specifications and Definitions.- E. Other Related Frozen DessertsDefinitions and Labeling.- F. Dairy Associations and Trade Journals That Promote the Ice Cream Industry.- G. Miscellaneous Tables.