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[ 洋図書 ] The science of ice cream /

Chris Clarke. -- RSC Pub., -- c2012. -- 2nd ed.

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中央 書庫 一般洋図書 F/596.6/C59/S 7103147825 Digital BookShelf
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ISBN [1849731276] (hbk.)
ISBN13桁 9781849731270 (hbk.)
無効なISBN等 9781621981527 (electronic bk.)
テキストの言語 英語                  
分類：NDC10版 596.65
個人著者標目 Clarke, Chris,
生没年等 1968-
本タイトル The science of ice cream /
著者名 Chris Clarke.
版表示 2nd ed.
出版地・頒布地 Cambridge, UK :
出版者・頒布者名 RSC Pub.,
出版年・頒布年 c2012.
数量 xx, 213 p. :
他の形態的事項 ill. ;
大きさ 24 cm.
書誌注記 Includes bibliographical references and index.
内容注記 The story of ice cream -- Colloidal dispersions, freezing and rheology -- Ice cream ingredients -- Making ice cream in the factory -- Product assembly -- Measuring ice cream -- Ice cream : A complex composite material -- Experiments with ice cream and ice cream products.
要約、抄録、注釈等 "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"--P. 4 of cover.
一般件名 Ice cream, ices, etc.
Ice cream, ices, etc. -- Composition.
資料情報1 『The science of ice cream /』2nd ed.　Chris Clarke.　RSC Pub.,　c2012. （所蔵館：中央　 請求記号：F/596.6/C59/S　 資料コード：7103147825）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352008923

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