Download or read book Ice Cream Trade Journal written by and published by . This book was released on 1928 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Hydrocolloids written by Martin Glucksman and published by Taylor & Francis. This book was released on 2022-07-30 with total page 693 pages. Available in PDF, EPUB and Kindle. Book excerpt: First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1964-01-01 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Download or read book Gelatine Handbook written by Reinhard Schrieber and published by John Wiley & Sons. This book was released on 2007-04-20 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: A practical summary of the technical and technological as well as nutritional and physiological properties attained through the targeted selection of raw materials and the corresponding production processes. The two authors come from the world's leading gelatine company and adopt here an international approach, enabling their knowledge to be transferred between the various application areas on a global scale. Following an introduction to and the history of gelatine, the text surveys the global industry and current trends, before going on to analyze the basic physical, chemical and technological properties of gelatine. Manufacturing, including quality and safety and the processing of powder, instant gelatine and hydrolysate are dealt with next, prior to an in-depth review of applications in beverages and foodstuffs, pharmaceuticals, health and osteoarthritis, among others. The whole is rounded off by future visions and a useful glossary. Aimed at all gelatine users, heads and technicians in production and quality control, product developers, students of food science and pharmacy as well as marketing experts within the industry and patent lawyers.
Download or read book Emergent Research on Polymeric and Composite Materials written by Somashekar, R. and published by IGI Global. This book was released on 2017-09-13 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative textile materials are used for numerous applications. Understanding the properties of such materials is imperative to ensure proper utilization. Emergent Research on Polymeric and Composite Materials is an essential reference work featuring the latest scholarly research on the synthesis, characterizations, and physico-chemical properties of textile materials. Including coverage on a range of topics such as nanomaterials, ceramics, and clays, this book is ideally designed for researchers, academicians, industries, and students seeking current research on emerging developments and applications of polymeric and composite materials.
Download or read book Journal of Dairy Science written by and published by . This book was released on with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Experiment Station Record written by U.S. Office of Experiment Stations and published by . This book was released on 1932 with total page 1040 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Experiment Station Record written by United States. Office of Experiment Stations and published by . This book was released on 1932 with total page 1154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Gujarat Agricultural University Research Journal written by Gujarat Agricultural University and published by . This book was released on 1975 with total page 686 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ice Cream written by Robert T. Marshall and published by Springer. This book was released on 2012-12-06 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Food Science Abstracts written by Great Britain. Department of Scientific and Industrial Research and published by . This book was released on 1935 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Report on the Agricultural Experiment Stations written by United States. Agricultural Research Service and published by . This book was released on 1924 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Thickening and Gelling Agents for Food written by A. Imeson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.
Download or read book Ice Cream written by H Douglas Goff and published by Springer Science & Business Media. This book was released on 2013-01-17 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Abstracts of Literature on Milk and Milk Products written by and published by . This book was released on 1953 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book International Bulletin of Information on Refrigeration written by and published by . This book was released on 1933 with total page 842 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Korean Scientific Abstracts written by and published by . This book was released on 1976 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt:
