Download or read book The Theory and Practice of Ice Cream Making written by Hugo Henry Sommer and published by . This book was released on 1938 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ohio State University Bulletin written by and published by . This book was released on 1924 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Ohio State University Bulletin written by Ohio State University and published by . This book was released on 1921 with total page 830 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Ice Cream Maker written by Subir Chowdhury and published by Crown Currency. This book was released on 2005-10-04 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation, claims quality consultant Subir Chowdhury, is part of America’s DNA. No other country in the world matches America’s creative drive and its ability to turn innovative ideas into revolutionary products–from antilock brakes and steel-belted radial tires to sophisticated software and microprocessors. But as fast as we introduce new products, we lose the markets we establish to countries that know how to manufacture higher quality versions for less money. As Japanese and European firms win market share by concentrating on quality, America is continually forced to rely on innovation to stay ahead. In The Ice Cream Maker, Chowdhury uses a simple story to illustrate how businesses can instill quality into our culture and into every product we design, build, and market. The protagonist of the story is Peter Delvecchio, the manager of a regional ice cream company, who is determined to sell its ice cream to a flourishing national grocery chain, Natural Foods. In conversations with the Natural Foods manager, Peter learns how the extraordinarily successful retailer achieves its renowned high standard of excellence, both in the services it provides its customers and in the foods it manufactures and sells. Quality, he discovers, must be the mission of every employee; by learning to listen, enrich, and optimize, he can encourage and sustain the highest levels of quality in everything the company does. Like Fish! and Who Moved My Cheese? The Ice Cream Maker offers an essential and universal lesson about one of industry's foremost challenges in a thoroughly engaging style. For managers and executives, small business owners and entrepreneurs, The Ice Cream Maker is a compelling, eye-opening guide to the most effective ways to achieve excellence and become industry leaders on the global stage.
Download or read book The Creamery Journal written by and published by . This book was released on 1912 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Ice Cream Trade Journal written by and published by . This book was released on 1919 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ice Cream Trade Journal written by and published by . This book was released on 1925 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Agricultural Research written by and published by . This book was released on 1933 with total page 1074 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Research Report written by U.S. Fish and Wildlife Service and published by . This book was released on 1941 with total page 1256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Metabolism Studies with Algin and Gelatin written by Hugo Waldemar Nilson and published by . This book was released on 1942 with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt: Algin, a salt of alginic acid extracted from kelp, and gelatin, produced from animal bones and skins, are used as stabilizing agents in the manufacture of ice cream and certain other food products. Studies were conducted with growing male rats over a period of 10 weeks to determine the nutritive effects of the vegetable gum of algin and the protein of gelatin.
Download or read book Research Report written by and published by . This book was released on 1942 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1963-01-01 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Download or read book Crystallization Processes in Fats and Lipid Systems written by Nissim Garti and published by CRC Press. This book was released on 2001-07-20 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils. It presents research and information on advanced analytical tools, computer modelling, molecular structures, mixing behaviour, and interactions with seeding materials and surfactants. The con
Download or read book Modifying Lipids for Use in Food written by F. D. Gunstone and published by Woodhead Publishing. This book was released on 2006-09-28 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products.Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. - Reviews the range of lipids available - Asseses techniques for modifying lipids such as fractionation and interesterification - Considers the wide range of applications of modified lipids
Download or read book Fats in Food Technology written by Kanes K. Rajah and published by John Wiley & Sons. This book was released on 2014-02-07 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
Download or read book Sugar User s Guide To Sucrose written by Neil L. Pennington and published by Springer Science & Business Media. This book was released on 1990-10-31 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers sugar manufacturing from both beet and cane plants and sugar utilization in dairy products, breakfast cereals, beverages, preserves and jellies, confectionery, processed foods, and microwave oven products. Also discusses non-food applications of sugar, its general properties, and the impact of sugar on human health. Includes a listing of the industry's American and Canadian companies and important associations world-wide. Annotation copyrighted by Book News, Inc., Portland, OR
Download or read book Selected List of American Agricultural Books written by and published by . This book was released on 1944 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt:
