Chris Clarke The Science of Ice Cream: RSC

ISBN 13: 9781849731270

The Science of Ice Cream: RSC

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9781849731270: The Science of Ice Cream: RSC

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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Book Description:

The second edition of this bestseller shows how much science there is in ice cream and the link between the microscopic and macroscopic properties. It has been fully revised and updated with new material added on nutritional aspects and developments in products and processes for making ice cream. Written by an industrial practitioner, this book 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.

About the Author:

Chris Clarke is a patent attorney at Unilever R and D in Bedford. He was previously a research scientist and project leader in the Ice Cream Group at Unilever, where he worked on colloidal and crystallisation phenomena in ice cream.

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Chris Clarke
Published by Royal Society Of Chemistry, United Kingdom (2012)
ISBN 10: 1849731276 ISBN 13: 9781849731270
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Book Description Royal Society Of Chemistry, United Kingdom, 2012. Hardback. Book Condition: New. 2nd New edition. Language: English . Brand New Book. 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. Bookseller Inventory # AAZ9781849731270

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Chris Clarke
Published by Royal Society Of Chemistry, United Kingdom (2012)
ISBN 10: 1849731276 ISBN 13: 9781849731270
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Book Description Royal Society Of Chemistry, United Kingdom, 2012. Hardback. Book Condition: New. 2nd New edition. Language: English . Brand New Book. 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. Bookseller Inventory # AAZ9781849731270

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Book Description Royal Society of Chemistry 2012-05-31, 2012. Book Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bookseller Inventory # NU-GRD-04869945

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Book Description Royal Society of Chemistry 2012-05-31, 2012. Book Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bookseller Inventory # NU-MAR-00028263

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Book Description Royal Society of Chemistry. Hardcover. Book Condition: New. New copy - Usually dispatched within 2 working days. Bookseller Inventory # B9781849731270

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Clarke, C.
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Book Description Royal Society of Chemistry, 2012. Book Condition: New. 2012. Second Edition,New edition. Hardcover. Written in an accessible style, the fully revised second edition of this bestseller aims to show how much science there is in ice cream. Num Pages: 213 pages, Illustrations. BIC Classification: PDZ; PN; TDCT. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 233 x 153 x 18. Weight in Grams: 462. . . . . . . Bookseller Inventory # V9781849731270

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Book Description Royal Society of Chemistry, 2012. HRD. Book Condition: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Bookseller Inventory # GB-9781849731270

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Book Description Royal Society of Chemistry. Book Condition: New. 2012. Second Edition,New edition. Hardcover. Written in an accessible style, the fully revised second edition of this bestseller aims to show how much science there is in ice cream. Num Pages: 213 pages, Illustrations. BIC Classification: PDZ; PN; TDCT. Category: (G) General (US: Trade); (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 233 x 153 x 18. Weight in Grams: 462. . . . . . Books ship from the US and Ireland. Bookseller Inventory # V9781849731270

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