Science of Ice Cream
Afbeeldingen
Sla de afbeeldingen overArtikel vergelijken
- Engels
- Hardcover
- 9781839164866
- 24 juli 2024
- 251 pagina's
Samenvatting
Written in an accessible style, the fully revised third edition of this bestseller aims to show how much science there is in ice cream.
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 third 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. A new chapter on non-dairy ice cream has been added and the book 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, with a new co-author who is 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 with a basic knowledge of science and provides teachers with ideas for using ice cream to illustrate scientific principles.
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 third 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. A new chapter on non-dairy ice cream has been added and the book 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, with a new co-author who is 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 with a basic knowledge of science and provides teachers with ideas for using ice cream to illustrate scientific principles.
Productspecificaties
Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 24 juli 2024
- Aantal pagina's
- 251
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Chris Clarke
- Tweede Auteur
- Clarke, C.
- Hoofduitgeverij
- Royal society of chemistry
Overige kenmerken
- Editie
- 3
- Product breedte
- 152 mm
- Product lengte
- 228 mm
- Studieboek
- Ja
- Verpakking breedte
- 152 mm
- Verpakking lengte
- 228 mm
EAN
- EAN
- 9781839164866
Je vindt dit artikel in
- Categorieën
- Boek, ebook of luisterboek?
- Boek
- Taal
- Engels
- Beschikbaarheid
- Te reserveren
- Studieboek of algemeen
- Algemene boeken
Kies gewenste uitvoering
Prijsinformatie en bestellen
De prijs van dit product is 37 euro en 99 cent. De meest getoonde prijs is 42 euro en 38 cent. Je bespaart 10%.- Prijs inclusief verzendkosten, verstuurd door bol
- Ophalen bij een bol afhaalpunt mogelijk
- 30 dagen bedenktijd en gratis retourneren
- Dag en nacht klantenservice
Rapporteer dit artikel
Je wilt melding doen van illegale inhoud over dit artikel:
- Ik wil melding doen als klant
- Ik wil melding doen als autoriteit of trusted flagger
- Ik wil melding doen als partner
- Ik wil melding doen als merkhouder
Geen klant, autoriteit, trusted flagger, merkhouder of partner? Gebruik dan onderstaande link om melding te doen.