Aziz Homayouni
Probiotic Ice Cream: Science and Nutrition
Probiotic Ice Cream: Science and Nutrition
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- Condition: Brand new
- UK Delivery times: Usually arrives within 2 - 3 working days
- UK Shipping: Fee starts at £2.39. Subject to product weight & dimension
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Excellent- More about Probiotic Ice Cream: Science and Nutrition
The first book to explore probiotics in ice cream and frozen desserts, covering fundamentals, development, technology, and quality control. Written by a qualified specialist with extensive research experience, it provides information on the science of probiotic ice cream, physical protection, technology, quality control, and sensory properties. Ideal for dairy scientists, manufacturers, supermarkets, and food product developers, and students in related programs.
Format: Hardback
Length: 352 pages
Publication date: 11 February 2022
Publisher: John Wiley and Sons Ltd
Probiotic ice cream is a novel and exciting development in the world of frozen desserts, offering a range of potential health benefits. This comprehensive resource, written by a highly qualified specialist with significant research experience in this unique field, delves into the science, technology, and quality control of probiotic ice cream.
The book begins by providing an in-depth exploration of the science behind probiotics, covering principles of probiotics and how to select appropriate strains for use in ice cream. It also discusses the physical protection of probiotics in ice cream conditions, as well as the nutritional value of functional ice cream for humans.
Next, the book delves into the technology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic, and postbiotic ice creams. It provides detailed information on the processes involved in creating these unique products, including the selection of ingredients, production techniques, and quality control measures.
Quality control is a critical aspect of probiotic ice cream production, and the book provides comprehensive information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream. It also discusses the regulatory considerations and challenges associated with selling probiotic ice cream in different markets.
Probiotic Ice Cream is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study. The book offers a wealth of information and insights into the world of probiotic ice cream, making it a valuable resource for anyone interested in this emerging field.
Dimension: 244 x 170 (mm)
ISBN-13: 9781119081166
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