Richard W Hartel: Ice Cream | Taschenbuch

Um unseren Shop nutzen zu können, müssen Sie Javascript in Ihrem Browser aktivieren.

Cover: 9781489986634 | Ice Cream | Richard W Hartel (u. a.) | Taschenbuch | Paperback | 2015

Dekorationsartikel gehören nicht zum Leistungsumfang.

Sprache: Englisch

83,70 €*

inkl. MwSt.

Versandkostenfrei per Post / DHL

Lieferzeit 4-7 Werktage

Sie können kein Produkt in den Warenkorb legen, da Javascript und technisch notwendige Cookies aktiviert sein müssen.

Kategorien:

Der Artikel ist nicht in deutscher Sprache verfasst.
Die Sprache der Produktbeschreibung und Details kann in Englisch angegeben sein. Sollten Sie Verständnisprobleme haben, wenden Sie sich gerne an uns.

Beschreibung

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry.
This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

Über den Autor

H. Douglas Goff
is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years.

Richard W. Hartel
is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA. He has over 20 years of experience working on the structural attributes of ice cream.

Zusammenfassung

The most comprehensive reference book on the technical and scientific aspects of frozen dairy desserts

Includes the latest research results

Updated information about international regulations on composition and labeling

Includes supplementary material: [...]

Inhaltsverzeichnis

The Ice Cream Industry.- Composition and Formulations.- Mix Ingredients.- Flavoring and Coloring Materials.- Mix Processing and Properties.- Calculation of Ice Cream Mixes.- Freezing and Refrigeration.- Soft-Frozen Dairy Desserts.- Novelty Products and Ice Cream Cakes.- Packaging, Hardening and Shipping.- Ice Cream Structure.- Shelf-Life.- Cleaning and Sanitizing for Microbiological Quality and Safety.- Analyzing Frozen Desserts.- Formulations for Specialty Products.- Index.

Details

Erscheinungsjahr:	2015
Fachbereich:	Chemische Technik
Genre:	Technik
Rubrik:	Naturwissenschaften & Technik
Medium:	Taschenbuch
Seiten:	476
Inhalt:	xiv 462 S.
ISBN-13:	9781489986634
ISBN-10:	1489986634
Sprache:	Englisch
Ausstattung / Beilage:	Paperback
Einband:	Kartoniert / Broschiert
Autor:	Hartel, Richard W Goff, H Douglas
Auflage:	7th ed. 2013
Hersteller:	Springer US
Maße:	235 x 155 x 26 mm
Von/Mit:	Richard W Hartel (u. a.)
Erscheinungsdatum:	08.02.2015
Gewicht:	0,715 kg

preigu-id: 104895452