The Science of Ice Cream

Author: Chris Clarke

Publisher: Royal Society of Chemistry

ISBN: 1782625348

Category: Technology & Engineering

Page: N.A

View: 8996

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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Kitchen Chemistry

Author: Ted Lister,Heston Blumenthal

Publisher: N.A

ISBN: 9780854043897

Category: Science

Page: 125

View: 6667

This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
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Tharp & Young on Ice Cream

An Encyclopedic Guide to Ice Cream Science and Technology

Author: Bruce W. Tharp,L. Steven Young

Publisher: DEStech Publications, Inc

ISBN: 1932078681

Category: Reference

Page: 392

View: 2106

This volume is at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts. In dozens of longer entries and short essays, as well as with original quantitative tables and graphs, the authors explain the chemistry and controllable variables of all phases of ice cream production, e.g., dairy and non-dairy ingredients, crystallization, overrun, equipment, coloring, test and tasting protocols and much more. With its helpful system of cross-referencing, the book offers essential details on what must be done to create high-quality, successful products—with pointers on how to avoid dozens of specific defects that can occur during manufacturing, such as icy texture and sandiness. The authors also offer original information for extending product lines and creating new, e.g., health-oriented and hybrid products. Besides providing a definitive introduction to the applied science of frozen desserts, the book explains key management concepts from cost-reduction strategies to yield improvement, marketing, and regulatory compliance in formulation and labeling.
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Chemistry in Your Kitchen

Author: Matthew Hartings

Publisher: Royal Society of Chemistry

ISBN: 1782623132

Category:

Page: 330

View: 6949

Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking.
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Ice Cream

Author: Elisha Cooper

Publisher: Harper Collins

ISBN: 0060014237

Category: Juvenile Nonfiction

Page: 40

View: 766

Readers of all ages will lick up this tasty picture book about how ice cream is made--from the cow to the carton. Illustrations.
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Gelato and Gourmet Frozen Desserts - A Professional Learning Guide

Author: Luciano Ferrari

Publisher: Lulu.com

ISBN: 1409288501

Category: Cooking

Page: 210

View: 3282

This textbook offers a large number of classical and modern recipes to manufacture gourmet Gelato, Sorbet, Sherbet, Ice Cream, Water Ice and Frozen Custard. The mission of this work is to introduce and to direct with a very practical yet professional approach all those who would like to open a frozen dessert business or the frozen dessert professionals who are looking for good ideas to offer their customers. The recipes are completed by useful garnish tips that refer to the comprehensive garnish recipe chapter. Through a very easy-to-read recipe layout, with dosage expressed both in metric and in US Standard System, the operator is taken from the ingredient list to the mixing directions all the way to the manufacturing tips so to make sure he gets all the necessary information to create the most outstanding and authentic frozen dessert concoctions. All recipes have been individually tested to guarantee the result and are formulated according to the most user's friendly technical methods.
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The Science of Chocolate

Author: Stephen T Beckett

Publisher: Royal Society of Chemistry

ISBN: 178262595X

Category: Technology & Engineering

Page: 250

View: 8946

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.
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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: 603

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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A History of Beer and Brewing

Author: Ian S Hornsey

Publisher: Royal Society of Chemistry

ISBN: 1847550029

Category: Education

Page: 760

View: 3667

A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so: * Stimulates the reader to consider how, and why, the first fermented beverages might have originated * Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer' * Considers the possible means of dissemination of early brewing technologies from their Near Eastern origins The book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.
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Ice Cream and Frozen Deserts

A Commercial Guide to Production and Marketing

Author: Malcolm Stogo

Publisher: Wiley

ISBN: 9780471153924

Category: Business & Economics

Page: 560

View: 8781

A total guide to manufacturing, retail, and entrepreneurial success in one of today's most lucrative food industries. Here is your one-stop guide to one of the fastest growing sectors of the food industry, where opportunities abound for manufacturers, retailers, and entrepreneurs. Ice Cream and Frozen Desserts is the only complete handbook on the commercial production and marketing of ice cream and frozen desserts for manufacturing and retail operations. It serves up a feast of how-to information, from writing business plans to purchasing equipment, from selecting a location to marketing your product--it even includes 500 delectable recipes using either the continuous or batch method of production. Ice Cream and Frozen Desserts tells you what you need to know to: * Select the kind of frozen dessert business that's right for you. * Plan, finance, start, and operate a manufacturing or retail frozendessert business. * Purchase, install, and use ice cream making and serving equipment. * Determine which production method is right for you--continuous or batch. * Market and merchandise your frozen confections. * Manage employees, keep accurate financial records, and maintain sanitary conditions. * Create dozens of delectable types and flavors of frozen desserts.
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Further Adventures in Search of Perfection

Reinventing Kitchen Classics

Author: Heston Blumenthal

Publisher: Bloomsbury Publishing

ISBN: 9780747594055

Category: Cooking

Page: 319

View: 9850

Heston returns with more classic recipes.
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Taste Chemistry

Author: R.S. Shallenberger

Publisher: Springer Science & Business Media

ISBN: 1461526663

Category: Technology & Engineering

Page: 613

View: 3990

The object ofthis text is to examine, and elaborate on the meaning of the established premise that 'taste is a chemical sense.' In particular, the major effort is directed toward the degree to which chemical principles apply to phenomena associated with the inductive (recognition) phase of taste. A second objective is to describe the structure and properties of compounds with varying taste that allow decisions to be made with respect to the probable nature of the recognition chemistry for the different tastes, and the probable nature of the receptor(s) for those tastes. A final objective is to include appropriate interdisciplinary observations that have application to solving problems related to the chemical nature of taste. Taste is the most easily accessible chemical structure-biological activity relationship, and taste chemistry studies, i.e. the chemistry of sweetness, saltiness, sourness, and bitterness, have application to general biology, physiology, and pharmacology. Because it involves sensory perception, taste is also of interest to psychologists, and has application to the food and agricultural industries. The largest portion of the text is directed toward sweetness as, due to economic and other factors, the majority of the scientific studies are concerned with sweetness. The text begins with a prologue to describe the problems associated with the study of taste chemistry. Then, there is an introductory chapter to serve as an overview of the general interdisciplinary knowledge of the subject. It is followed by a chapter on the fundamental chemical principles that apply to taste induction chemistry.
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Nanotechnologies in Food

Author: Qasim Chaudhry,Laurence Castle,Richard Watkins

Publisher: Royal Society of Chemistry

ISBN: 1782626875

Category: Technology & Engineering

Page: 295

View: 1531

Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors. Following on from the success of the first edition, this new edition has been revised and updated to bring the reader fully up to date on the emerging technological, societal, and policy and regulatory aspects in relation to nanotechnologies in food. This book contains new chapters discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition of ‘nanomaterial’ is shaping up in Europe and whether it will result in a number of exciting food additives being regarded as nanomaterials, how the new analytical challenges posed by manufactured nanoparticles in food are being addressed and whether the emerging field of nano delivery systems for food ingredients and supplements, made of food materials or other soft/degradable polymers, can raise any consumer safety concerns. The edition concludes by discussing the future trends of the technological developments in the area of nanotechnologies and potential future ‘fusion’ with other fields, such as biotechnology and synthetic biology. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.
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Ice Cream

Author: W. S. Arbuckle

Publisher: Springer Science & Business Media

ISBN: 1461572223

Category: Technology & Engineering

Page: 483

View: 3437

This edition of "Ice Cream" is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The industry un derwent a difficult period of adjusting to economic changes and to the es tablishment of product specifications and composition regulations. The latter area has now become more stabilized and the Frozen Desserts Definitions and Standards of Identity are now more clearly defined, as are ingredient and nutritional labeling specifications. The chapters that include basic information on ice cream technology remain for the most part unchanged in order to accommodate beginners in the industry and the smaller processors. In other chapters major revisions and the incorporation of new material have been made. Key classical references and information have been retained or added in order to keep intact those portions of the book which students have found most useful and helpful as reflected in my own teaching, research, and publications in the field of dairy science, and particularly in the field of ice cream production.
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The Chemistry of Art

A Resource Pack from the Royal Society of Chemistry and the National Gallery, London

Author: Martyn Berry,Colin Osborne,Anthea Peppin

Publisher: Royal Society of Chemistry

ISBN: 9781857092820

Category: Education

Page: 200

View: 7373

This resource pack outlines a range of cross-curricular activities that are possible through the close relationship of art and chemistry.
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Organic Coatings

Science and Technology

Author: Frank N. Jones,Mark E. Nichols,Socrates Peter Pappas

Publisher: John Wiley & Sons

ISBN: 1119337216

Category: Science

Page: 512

View: 6578

The definitive guide to organic coatings, thoroughly revised and updated—now with coverage of a range of topics not covered in previous editions Organic Coatings: Science and Technology, Fourth Edition offers unparalleled coverageof organic coatings technology and its many applications. Written by three leading industry experts (including a new, internationally-recognized coatings scientist) it presents a systematic survey of the field, revises and updates the material from the previous edition, and features new or additional treatment of such topics as superhydrophobic, ice-phobic, antimicrobial, and self-healing coatings; sustainability, artist paints, and exterior architectural primers. making it even more relevant and useful for scientists and engineers in the field, as well as for students in coatings courses. The book incorporates up-to-date coverage of recent developments in the field with detailed discussions of the principles underlying the technology and their applications in the development, production, and uses of organic coatings. All chapters in this new edition have been updated to assure consistency and to enable extensive cross-referencing. The material presented is also applicable to the related areas of printing inks and adhesives, as well as areas within the plastics industry. This new edition Completely revises outdated chapters to ensure consistency and to enable extensive cross-referencing Correlates the empirical technology of coatings with the underlying science throughout Provides expert troubleshooting guidance for coatings scientists and technologists Features hundreds of illustrative figures and extensive references to the literature A new, internationally-recognized coatings scientist brings fresh perspective to the content. Providing a broad overview for beginners in the field of organic coatings and a handy reference for seasoned professionals, Organic Coatings: Science and Technology, Fourth Edition, gives you the information and answers you need, when you need them.
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Molecules That Amaze Us

Author: Paul May,Simon Cotton

Publisher: CRC Press

ISBN: 1466589604

Category: Science

Page: 742

View: 7981

"This new book is by two knowledgeable and expert popularizers of chemistry and deals exclusively with molecules and compounds rather than with the simpler atoms and elements. It is based on the very successful ‘Molecule of the Month’ website that was begun by Paul May fifteen years ago and to which his co-author Simon Cotton has been a frequent contributor. ... The authors ... strike an excellent balance between introducing the novice to the world of molecules while also keeping the expert chemist interested. ... I highly recommend this book to all readers. It will vastly expand your knowledge and horizons of chemistry and the human ingenuity that surrounds it." —From the Foreword by Dr. Eric Scerri, UCLA, Los Angeles, website: www.ericscerri.com, Author of ‘The Periodic Table, Its Story and Its Significance’ and several other books on the elements and the periodic table. The world is composed of molecules. Some are synthetic while many others are products of nature. Molecules That Amaze Us presents the stories behind many of the most famous and infamous molecules that make up our modern world. Examples include the molecule responsible for the spicy heat in chilies (capsaicin), the world’s first synthetic painkiller (aspirin), the pigment responsible for the color of autumn leaves (carotene), the explosive in dynamite (nitroglycerine), the antimalarial drug (quinine), the drug known as "speed" (methamphetamine), and many others. Other molecules discussed include caffeine, adrenaline, cholesterol, cocaine, digitalis, dopamine, glucose, insulin, methane, nicotine, oxytocin, penicillin, carbon dioxide, limonene, and testosterone. In all, the book includes 67 sections, each describing a different molecule, what it does, how it is made, and why it is so interesting. Written by experts in the field, the book is accessible and easy to read. It includes amusing anecdotes, historical curiosities, and entertaining facts about each molecule, thereby balancing educational content with entertainment. The book is heavily illustrated with relevant photographs, images, and cartoons—the aim being both to educate and entertain.
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