The Science of Ice Cream

Author: Chris Clarke

Publisher: Royal Society of Chemistry

ISBN: 1782625348

Category: Technology & Engineering

Page: N.A

View: 8628

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.
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A Handbook for Sensory and Consumer-Driven New Product Development

Innovative Technologies for the Food and Beverage Industry

Author: Maurice O'Sullivan

Publisher: Woodhead Publishing

ISBN: 0081003579

Category: Technology & Engineering

Page: 370

View: 5084

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization
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Life Saving Drugs

The Elusive Magic Bullet

Author: John Mann

Publisher: Royal Society of Chemistry

ISBN: 184755122X

Category: Education

Page: 256

View: 9724

In 1900 only a handful of drugs (morphine, quinine, aspirin, etc) had genuine efficacy but had little value for bacterial or viral infections or cancer. These conditions were usually untreatable. Now there are literally thousands of drugs which offer cures or greatly extended life-spans for those with life-threatening conditions. Life Saving Drugs: the Elusive Magic Bullet describes the discovery and development of antibacterial, anti-viral and anti-cancer drugs. The book highlights the colourful characters behind the inventions and the huge improvements in quality of life and life-expectancy that these drugs have produced. Emphasis is given to the new drugs that have emerged as a result of knowledge of the human genome, and the ways in which the newer drugs are being designed to tackle disease, particularly cancer, at the genetic level. Chemical structures are provided for all of the key drugs and the book is well illustrated. Life Saving Drugs: the Elusive Magic Bullet can be read as a history of drug development during the past 100 years by those with only a passing knowledge of chemistry. For anyone entering the medical profession, pharmacy, or nursing, it will provide a superb basic knowledge of all drugs they are ever likely to meet, including their modes of action. For the chemist or medicinal chemist, it will provide the fundamental knowledge of life-saving drugs that they all should know. And for the non-scientist who wants to know about 'super-bugs', SARS, Ebola, and all of the wonderful advances in treating cancer, it is illuminating and easy to read.
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Making Artisan Gelato

45 Recipes and Techniques for Crafting Flavor-Infused Gelato and Sorbet at Home

Author: Torrance Kopfer

Publisher: Quarry Books

ISBN: 1616735236

Category: Cooking

Page: 176

View: 8577

The word gelato, in Italian, simply means “ice cream,” but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. Making Artisan Gelato, following on the heels of Making Artisan Chocolates, will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer’s market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in Making Artisan Gelato ensure quality concoctions. Recipe flavors run the gamut—nuts, spices, chocolate, fruit, herbs, and more—with novel flavor pairings that go beyond your standard-issue fare.
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Tod und Leben großer amerikanischer Städte

Author: Jane Jacobs

Publisher: Birkhäuser

ISBN: 3035602123

Category: Architecture

Page: 220

View: 8273

In The Death and Life of Great American Cities durchleuchtet Jane Jacobs 1961 die fragwürdigen Methoden der Stadtplanung und Stadtsanierung in Amerika, der "New Yorker" nannte es das unkonventionellste und provozierendste Buch über Städtebau seit langem. Die deutsche Ausgabe wurde schnell auch im deutschsprachigem Raum zu einer viel gelesenen und diskutierten Lektüre. Sie ist jetzt wieder in einem Nachdruck zugänglich, mit einem Vorwort von Gerd Albers (1993), das nach der Aktualität dieser Streitschrift fragt.
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Brillante Denker, kühne Pioniere

zehn bahnbrechende Entdeckungen

Author: Philip Ball

Publisher: Wiley-VCH Verlag GmbH

ISBN: 9783527316809

Category: Chemistry

Page: 233

View: 9445

Zehn Experimente, die die Welt veränderten! Liegt ihre Schönheit in der Klarheit und Einfachkeit ihrer Konzeption? Oder im Entwickeln notwendiger Instrumente? Etwa in den resultierenden Produkten oder gar in der Kühnheit der bahnbrechenden Interpretation der Ergebnisse?
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Gelato

Author: Maurizio Paci

Publisher: Youcanprint

ISBN: 8867514075

Category: Cooking

Page: 142

View: 4420

Dopo aver completato i suoi studi in Chimica Alimentare nel 1972, inizia, con passione, ad occuparsi di Gelato. Inizia collaborando con aziende di semilavorati per gelateria. Nel 1980 decide di partire per gli Stati uniti per aprire una catena di gelaterie con la figura di consulente. Nascono le prime nuove gelaterie a San Diego in California. Si chiameranno "Gelatamore" Si specializza su impianti industriali e gelato artigianale. Frequenta il Corso di Food Science presso l'Università di San Diego conseguendo il Master Degree in Dairy Food Technology nel 1985. Rientrato in Italia comincia a collaborare con il gruppo Carpigiani per lo sviluppo di nuove macchine per gelateria. Ancora oggi lavora per il Gruppo Carpigiani. Sua è la realizzazione del Software di Bilanciamento Miscele Gelato “Smart5”, riferimento per tutti i gelatieri che vogliono, veramente, bilanciare e conoscere a fondo il proprio gelato. Un grazie a tutti coloro che mi hanno aiutato a completare questo libro, amici e colleghi.
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Gums and Stabilisers for the Food Industry 13

Author: Peter A. Williams,Glyn O. Phillips

Publisher: Royal Society of Chemistry

ISBN: 0854046739

Category: Science

Page: 495

View: 2948

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis * Chemical and physicochemical characterisation, including rheological investigation and AFM studies * Engineering food microstructure including exploiting association and phase separation in mixed polymer systems and interaction with particles * The role of biopolymers in the formation of emulsions and foams * Influence of hydrocolloids on organoleptic properties * The application of hydrocolloids in foods and beverages * Health aspects This book will be a useful information source for researchers and other professionals in industry and academia, particularly those involved directly with food science.
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Food Colloids

Self-assembly and Material Science

Author: Eric Dickinson,Martin Leser,Martin E. Leser

Publisher: Royal Society of Chemistry

ISBN: 0854042717

Category: Cooking

Page: 515

View: 4815

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science. Food Colloids: Self-Assembly and Material Science describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels and foams. Particular emphasis is placed on the self-assembly of surfactants and biopolymers in food. Topics include: colloid science in food nutrition and the relationship of texture to sensory perception of food materials. It also discusses the exploitation of surfactant mesophases for nanoscale encapsulation, the interfacial rheological properties of mixed interfaces, the dynamics and microrheology of gels and emulsions, the stability of droplets and bubbles, the effects of thermal and mechanical processing on food colloid stability and the electrostatic interactions of proteins with polysaccharides. This authoritative book will serve as a guide and reference to researchers in the field of food colloids.
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Practical Food Rheology

An Interpretive Approach

Author: Ian T. Norton,Fotios Spyropoulos,Philip Cox

Publisher: John Wiley & Sons

ISBN: 9781444391053

Category: Technology & Engineering

Page: 320

View: 8209

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses
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Food Australia

Official Journal of CAFTA and AIFST.

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Food industry and trade

Page: N.A

View: 329

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Kulinarische Geheimnisse

55 Rezepte — naturwissenschaftlich erklärt

Author: Herve This-Benckhard

Publisher: Springer-Verlag

ISBN: 3642591558

Category: Science

Page: 335

View: 989

Anders als in einem üblichen Kochbuch erklärt Hervé This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte näher zu bringen. Anhand von 55 Rezepten aus der französischen Küche - Suppe, Vorspeise, Hauptgang und Dessert - führt der Autor durch die Physik und Chemie der Lebensmittelzubereitung. Der Leser wird das gewonnene Verständnis für die Vorgänge beim Kochen und Braten auch bei eigenen Kreationen erfolgreich einsetzen können. - Hervé This-Benckhard ist auch Autor des vergnüglichen Buches "Rätsel der Kochkunst".
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Britannica Book of the Year

1990

Author: Daphne Daume

Publisher: N.A

ISBN: 9780852295229

Category: Encyclopedias and dictionaries

Page: 926

View: 5806

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Naturgeschichte einer Kerze

sechs Vorlesungen für die Jugend

Author: Michael Faraday

Publisher: N.A

ISBN: N.A

Category:

Page: 158

View: 2171

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