Unsaponifiable Matter in Plant Seed Oils

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H. Douglas Goff, Richard W Hartel

<p><i>Ice Cream</i>, 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. </p><p> </p><p>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, <i>Ice Cream</i>, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.</p><p> </p><p><b>H. Douglas Goff</b> is a Professor of Food Science at the University of Guelph, Canada. He has been teaching and conducting research in ice cream science and technology for more than 30 years. </p><p> </p><p><b>Richard W. Hartel</b> is a Professor of Food Engineering in the Department of Food Science at the University of Wisconsin-Madison, USA. He has over 20 years of experience working on the structural attributes of ice cream.</p>

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Gururaj Hunsigi

Presented here is a comprehensive account of both theoretical and practical aspects of sugarcane production. The first of two parts of the book deals with origin, distribution, soil and climatic requirements, seed bed preparation, cultural and nutrient requirements, fertilization, irrigation, ratooning, weeds, pests, diseases, ripening, and harvest. In thesecond part, energy and fibre cane, cane development, and manufacturing techniques of sugar and by-products are treated in detail. This book will serve as a vademecum for cane growers, sugar and sugarcane technologists, students and teachers.

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Konstantin N. Mikhelson

Ion-selective electrodes (ISEs) have a wide range of applications in clinical, environmental, food and pharmaceutical analysis as well as further uses in chemistry and life sciences. Based on his profound experience as a researcher in ISEs and a course instructor, the author summarizes current knowledge for advanced teaching and training purposes with a particular focus on ionophore-based ISEs. Coverage includes the basics of measuring with ISEs, essential membrane potential theory and a comprehensive overview of the various classes of ion-selective electrodes. The principles of constructing ISEs are outlined, and the transfer of methods into routine analysis is considered. Advanced students, researchers, and practitioners will benefit from this expedient introduction.

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Nicole S. Young

"In Food Photography: From Snapshots to Great Shots, photographer Nicole Young dishes up the basics on getting the right camera equipment--lights, lenses, reflectors, etc.--and takes you through the key photographic principles of aperture, ISO, and shutter speed. She then discusses lighting and composition and shows how to style food using props, fabrics, and tabletops. Finally, she explains how to improve your photos through sharpening, color enhancement, and other editing techniques. Beautifully illustrated with large, vibrant photos, this book offers the practical advice and expert shooting tips you need to get the food images you want every time you pick up your camera" --Back cover.