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Ice Cream / by H. Douglas Goff, Richard W. Hartel, Scott A. Rankin.
Springer Nature - Springer Biomedical and Life Sciences (R0) eBooks 2025 English International Available online
View online- Format:
- Book
- Author/Creator:
- Goff, H. Douglas., Author.
- Hartel, Richard W., Author.
- Rankin, Scott A., Author.
- Series:
- Biomedical and Life Sciences Series
- Language:
- English
- Subjects (All):
- Food science.
- Chemistry, Organic.
- Food Science.
- Organic Chemistry.
- Local Subjects:
- Food Science.
- Organic Chemistry.
- Physical Description:
- 1 online resource (XIV, 560 p. 139 illus., 88 illus. in color.)
- Edition:
- 8th ed. 2025.
- Place of Publication:
- Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
- Summary:
- 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.
- Contents:
- 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.
- Notes:
- Description based on publisher supplied metadata and other sources.
- ISBN:
- 3-031-77872-3
- OCLC:
- 1524424880
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