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Author: Bruce W. Tharp
Publisher: DEStech Publications, Inc
ISBN: 1932078681
Category : Business & Economics
Languages : en
Pages : 411
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Book Description
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, nov- elties 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 step-by-step 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 ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.
Author: Bruce W. Tharp
Publisher: DEStech Publications, Inc
ISBN: 1932078681
Category : Business & Economics
Languages : en
Pages : 411
Get Book Here
Book Description
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, nov- elties 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 step-by-step 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 ex- tending product lines and creating new (e.g., health-oriented and hybrid) products.
Author: Fulvio Testa
Publisher: Doubleday Books
ISBN: 9780385150224
Category : Fantasy fiction
Languages : en
Pages : 30
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Book Description
Visiting the land where ice cream grows may be interesting and delicious, but there is also an element of danger.
Author: Lauren Kessler
Publisher: Rodale Books
ISBN: 1609613481
Category : Biography & Autobiography
Languages : en
Pages : 259
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Book Description
At this moment, one in three Americans is entering midlife, and many are wondering, "How did I get to be this old?" Plenty will turn to miracle creams, injections, fillers, and surgery to reverse the hands of time, but Kessler investigates the largely unexplored side of anti-aging: what it takes to be younger, not just look younger. Guided by an open but pleasantly skeptical mind, a thirst for adventure, and a sense of humor, she investigates America's youth obsession and decides, on a very personal level, what to do about it. She is at once the careful reporter, the immersion journalist, the self-designated lab rat, and a midlife woman who is not interested in being as old as her driver's license insists she is. Counterclockwise is a lively quest to discover how to maintain stamina, vitality, fortitude, and creativity right to the very end. "The human smile is an anti-gravity device. Kessler's delightful, witty book actually takes 20 yearsoff your face!"—Mary Roach, author of Stiff and Gulp
Author: Robert Gottlieb
Publisher: Farrar, Straus and Giroux
ISBN: 0374713901
Category : Biography & Autobiography
Languages : en
Pages : 353
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Book Description
Winner of the Anne M. Sperber Prize A spirited and revealing memoir by the most celebrated editor of his time. After editing The Columbia Review, staging plays at Cambridge, and a stint in the greeting-card department of Macy's, Robert Gottlieb stumbled into a job at Simon and Schuster. By the time he left to run Alfred A. Knopf a dozen years later, he was the editor in chief, having discovered and edited Catch-22 and The American Way of Death, among other bestsellers. At Knopf, Gottlieb edited an astonishing list of authors, including Toni Morrison, John Cheever, Doris Lessing, John le Carré, Michael Crichton, Lauren Bacall, Katharine Graham, Robert Caro, Nora Ephron, and Bill Clinton--not to mention Bruno Bettelheim and Miss Piggy. In Avid Reader, Gottlieb writes with wit and candor about succeeding William Shawn as the editor of The New Yorker, and the challenges and satisfactions of running America's preeminent magazine. Sixty years after joining Simon and Schuster, Gottlieb is still at it--editing, anthologizing, and, to his surprise, writing. But this account of a life founded upon reading is about more than the arc of a singular career--one that also includes a lifelong involvement with the world of dance. It's about transcendent friendships and collaborations, "elective affinities" and family, psychoanalysis and Bakelite purses, the alchemical relationship between writer and editor, the glory days of publishing, and--always--the sheer exhilaration of work. Photograph of Bob Gottlieb © by Jill Krementz
Author: Judith A. Evans
Publisher: John Wiley & Sons
ISBN: 1444302337
Category : Technology & Engineering
Languages : en
Pages : 368
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Book Description
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its quality during storage, transport, retail display and in the home. Individual chapters deal with specific aspects of freezing relevant to the main food commodities: meat, fish, fruit and vegetables. Legislation and new freezing processes are also covered. Frozen Food Science and Technology offers in-depth knowledge of current and emerging refrigeration technologies along the entire frozen food chain, enabling readers to optimise the quality of frozen food products. It is aimed at food scientists, technologists and engineers within the frozen food industry; frozen food retailers; and researchers and students of food science and technology.
Author: Robert T. Marshall
Publisher: Springer
ISBN: 1461501636
Category : Technology & Engineering
Languages : en
Pages : 371
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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.
Author: H Douglas Goff
Publisher: Springer Science & Business Media
ISBN: 1461460964
Category : Technology & Engineering
Languages : en
Pages : 470
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Book Description
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Author: Elizabeth Truswell
Publisher: ANU Press
ISBN: 1760462942
Category : Biography & Autobiography
Languages : en
Pages : 247
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Book Description
In the southern summer of 1972/73, the Glomar Challenger was the first vessel of the international Deep Sea Drilling Project to venture into the seas surrounding Antarctica, confronting severe weather and ever-present icebergs. A Memory of Ice presents the science and the excitement of that voyage in a manner readable for non-scientists. Woven into the modern story is the history of early explorers, scientists and navigators who had gone before into the Southern Ocean. The departure of the Glomar Challenger from Fremantle took place 100 years after the HMS Challenger weighed anchor from Portsmouth, England, at the start of its four-year voyage, sampling and dredging the world’s oceans. Sailing south, the Glomar Challenger crossed the path of James Cook’s HMS Resolution, then on its circumnavigation of Antarctica in search of the Great South Land. Encounters with Lieutenant Charles Wilkes of the US Exploring Expedition and Douglas Mawson of the Australasian Antarctic Expedition followed. In the Ross Sea, the voyages of the HMS Erebus and HMS Terror under James Clark Ross, with the young Joseph Hooker as botanist, were ever present. The story of the Glomar Challenger’s iconic voyage is largely told through the diaries of the author, then a young scientist experiencing science at sea for the first time. It weaves together the physical history of Antarctica with how we have come to our current knowledge of the polar continent. This is an attractive, lavishly illustrated and curiosity-satisfying read for the general public as well as for scholars of science.
Author: Ramesh C. Chandan
Publisher: John Wiley & Sons
ISBN: 1118810309
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309092086
Category : Education
Languages : en
Pages : 333
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Book Description
Learning to Think Spatially examines how spatial thinking might be incorporated into existing standards-based instruction across the school curriculum. Spatial thinking must be recognized as a fundamental part of Kâ€"12 education and as an integrator and a facilitator for problem solving across the curriculum. With advances in computing technologies and the increasing availability of geospatial data, spatial thinking will play a significant role in the information-based economy of the twenty-first century. Using appropriately designed support systems tailored to the Kâ€"12 context, spatial thinking can be taught formally to all students. A geographic information system (GIS) offers one example of a high-technology support system that can enable students and teachers to practice and apply spatial thinking in many areas of the curriculum.
