Ice Cream - Wendall S. Arbuckle - Libros - Springer-Verlag New York Inc. - 9781461380672 - 8 de octubre de 2011
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Wendall S. Arbuckle
Ice Cream 5th ed. 2000 edition

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Ice cream, favorite food of millions. The many forms and flavors of these dispersions of tiny air bubbles, ice crystals, fat globules and casein micelles in thick, sweet-flavored syrup have the potential to provide the human sensory receptors with the highest levels of enjoyment. Frandsen, wrote the earlier editions of Ice Cream.

Publisher Marketing: Now in its Fifth Edition, this up-to-date texbook/ reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process to the marketing and distribution of the finished product. This fifth edition builds on the strength of previous editions with coverage of new developments in the ice cream industry. In particular the book examines the development of non-fat, low fat and other nutritionally modified frozen desserts (fat substitutes/ replacers/ mimetics and non-nutritive sweeteners) and the implication of their uses in certain products and formulas. In addition, the physical and chemical characteristics of frozen desserts are discussed as well as how they are applied through manufacturing, storage, and distribution. A second major enhancement in the edition is the book's coverage of the new FDA, approved labeling regulations and Standards of Identity. Specifically, this section provides detailed explanations of nutrition labeling for frozen desserts. Outstanding in its breadth and coherence, Ice Cream, Fifth Edition serves as a useful tool for students in food science and dairy food processing as well as an authoritative resource on the latest technological and scientific principles of ice cream manufacture for food technologists, dairy technologists and food processing companies.

Medios de comunicación Libros     Paperback Book   (Libro con tapa blanda y lomo encolado)
Publicado 8 de octubre de 2011
ISBN13 9781461380672
Editores Springer-Verlag New York Inc.
Páginas 364
Dimensiones 152 × 229 × 19 mm   ·   530 g
Lengua Inglés  

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