Author:
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 650
Book Description
Ice Cream Field & Ice Cream Trade Journal
Ice Cream Trade Journal
Author:
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 726
Book Description
Publisher:
ISBN:
Category : Ice cream industry
Languages : en
Pages : 726
Book Description
The Ice Cream Trade Journal
Author:
Publisher:
ISBN:
Category : Ice cream, ices, etc
Languages : en
Pages : 940
Book Description
Publisher:
ISBN:
Category : Ice cream, ices, etc
Languages : en
Pages : 940
Book Description
Ice Cream
Author: Robert T. Marshall
Publisher: Springer
ISBN: 1461501636
Category : Technology & Engineering
Languages : en
Pages : 371
Book Description
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Publisher: Springer
ISBN: 1461501636
Category : Technology & Engineering
Languages : en
Pages : 371
Book Description
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Microstructure of Dairy Products
Author: Mamdouh El-Bakry
Publisher: John Wiley & Sons
ISBN: 1118964225
Category : Technology & Engineering
Languages : en
Pages : 420
Book Description
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
Publisher: John Wiley & Sons
ISBN: 1118964225
Category : Technology & Engineering
Languages : en
Pages : 420
Book Description
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.
Proceedings of the World's Dairy Congress
Author:
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 768
Book Description
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 768
Book Description
Catalog of Copyright Entries
Author: Library of Congress. Copyright Office
Publisher:
ISBN:
Category : Copyright
Languages : en
Pages : 666
Book Description
Publisher:
ISBN:
Category : Copyright
Languages : en
Pages : 666
Book Description
Market Research Series
Author:
Publisher:
ISBN:
Category : Market surveys
Languages : en
Pages : 564
Book Description
Publisher:
ISBN:
Category : Market surveys
Languages : en
Pages : 564
Book Description
The Economics of Dairy Marketing
Author:
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 144
Book Description
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 144
Book Description
Miscellaneous Publication
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 620
Book Description
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 620
Book Description