Ice Cream / / by H. Douglas Goff, Richard W. Hartel, Scott A. Rankin

• Autore: Goff H. Douglas
• Pubblicazione: Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2025
• Edizione: 8th ed. 2025.
• Descrizione fisica: 1 online resource (XIV, 560 p. 139 illus., 88 illus. in color.)
• Disciplina: 641.3; 664
• Soggetto topico: Food science; Chemistry, Organic; Food Science; Organic Chemistry
• Persona (resp. second.): HartelRichard W; RankinScott A
• Nota di contenuto: The Ice Cream Industry -- Composition and Formulations -- Mix Ingredients -- Flavoring and Coloring Materials -- Calculation of Ice Cream Mixes -- Mix Processing and Properties -- Freezing and Refrigeration -- Packaging, Hardening and Shipping -- Ice Cream Structure -- Shelf Life -- Soft-Frozen Dairy Desserts -- Novelty Products and Ice Cream Cakes -- Formulations for Specialty Products -- Non-Dairy Frozen Desserts -- Hygienic Considerations for Equipment and Facilities -- Microbiological Quality and Safety; Cleaning and Sanitizing Practices -- Analyzing Frozen Desserts -- Entrepreneurship, Retailing, Store Operations.
• Sommario/riassunto: It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the field of ice cream and frozen desserts. The phenomenal growth of “better for you” and “non-dairy” frozen dessert categories, and the much greater attention to microbiological quality, are just some examples. In this revision, we updated all content to present the latest in ingredients, formulations, processing equipment and food safety, as well as add several new chapters to provide a more complete coverage of the wider aspects of frozen dessert formulation and production.
• Titolo autorizzato: Ice Cream
• ISBN: 3-031-77872-3
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910999793803321
• Lo trovi qui: Univ. Federico II
• Serie: Biomedical and Life Sciences Series