Neuware - 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.

Bestandsnummer des Verk�ufers 9781475754490

Verk�ufer kontaktieren

Diesen Artikel melden

Bibliografische Details

Titel: Ice Cream
Verlag: Springer Us M�r 2013
Erscheinungsjahr: 2013
Sprache: Englisch
ISBN-10: 1475754493
ISBN-13: 9781475754490
Einband: Taschenbuch
Zustand: Neu

�ber diesen Titel

Inhaltsangabe

1 Development of the Ice Cream Industry.- 2 Energy Value and Nutrients of Ice Cream.- 3 Ice Cream and Related Products Classifications.- 4 Composition and Properties.- 5 Ice Cream Ingredients.- 6 Stabilizers and Emulsifiers.- 7 Flavoring and Coloring Materials.- 8 Calculation of Ice Cream Mixes.- 9 Restandardizing and Calculating Some Unusual Mixes.- 10 Calculating Cost and Percentage of Overrun.- 11 Mix Processing.- 12 The Freezing Process.- 13 Packaging, Hardening, and Shipping.- 14 Soft-Frozen Dairy Products and Special Formulas.- 15 Sherbets and Ices.- 16 Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials.- 17 Defects, Scoring and Grading.- 18 Sanitation and Quality Control.- 19 Refrigeration.- 20 Laboratory Testing.- 21 Sales Outlets.- 22 Formulas and Industry Standards.- Appendixes.- A. Historical Chronology of Ice Cream Industry.- B. Federal Standards for Frozen Desserts.- C. Nutrition Labeling Requirements.- D. Whey and Whey Products-General Specifications and Definitions.- E. Other Related Frozen Desserts-Definitions and Labeling.- F. Dairy Associations and Trade Journals That Promote the Ice Cream Industry.- G. Miscellaneous Tables.

Rese�a del editor

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.

��ber diesen Titel� kann sich auf eine andere Ausgabe dieses Titels beziehen.

Anbieterinformationen

Das Unternehmen AHA-BUCH GmbH: Seit der Gr�ndung von AHA-BUCH im Juli 2005 ist unser Hauptziel, zufriedenen Kunden so schnell und so preisg�nstig wie m�glich ihren B�cherwunsch zu erf�llen. Unsere Firma besch�ftigt 16 Mitarbeiter, die nur ein Ziel kennen: den Kunden und seine W�nsche! Auf �ber 3700 m2 Fl�che haben wir �ber 100.000 B�cher, Modernes Antiquariat und Spiele auf Lager.

Zur Homepage des Verk�ufers

Unternehmensdaten des Verk�ufers

AHA-BUCH GmbH
Garlebsen 48, Einbeck, 37574, Germany

Gesch�ftsbedingungen und Versandinformationen

Verkaufsbedingungen

Allgemeine Gesch�ftsbedingungen und Kundeninformationen / Datenschutzerkl�rung

I. Allgemeine Gesch�ftsbedingungen

� 1 Grundlegende Bestimmungen

(1) Die nachstehenden Gesch�ftsbedingungen gelten f�r alle Vertr�ge, die Sie mit uns als Anbieter (AHA-BUCH GmbH) �ber die Internetplattformen AbeBooks und/oder ZVAB schlie�en. Soweit nicht anders vereinbart, wird der Einbeziehung gegebenenfalls von Ihnen verwendeter eigener Bedingungen widersprochen.

(2) Verbraucher im Sinne der nachstehenden Regelungen...

Mehr Information

Versandbedingungen

Wir liefern Lagerartikel innerhalb von 24 Stunden nach Erhalt der Bestellung aus.
Barsortimentsartikel, die wir �ber Nacht geliefert bekommen, am darauffolgenden Werktag.
Unser Ziel ist es Ihnen die Artikel in der �konomischten und effizientesten Weise zu senden.

Impressum & Info zum Verk�ufer