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Effect Of Labeling On Consumer Perception Of Commercial And Laboratory Produced Vanilla Ice Creams
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Book Synopsis Effect of Labeling on Consumer Perception of Commercial and Laboratory-produced Vanilla Ice Creams by :
Download or read book Effect of Labeling on Consumer Perception of Commercial and Laboratory-produced Vanilla Ice Creams written by and published by . This book was released on 2003 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice cream, produced in millions of gallons, has been a favorite comfort food to many people since its development centuries ago. Vanilla ice cream has long been a staple in the ice cream industry with its production and consumption being the highest when compared to other flavors. Since many consumers want more "natural" foods, the objective of this study was to study the effect of labeling the type of vanilla flavoring on consumer perception of commercial ice cream and laboratory-produced vanilla ice cream. Four commercial vanilla ice creams, one containing natural vanilla, one with artificial, and two containing both, were evaluated by several sensory panels. Nine-point hedonic scales were used to evaluate overall liking, appearance, color, flavor, vanilla flavor, sweetness and 9-point intensity scales were used to evaluate the strength of vanilla flavor and the strength of sweetness of the commercial ice creams. When the samples were not labeled with the type of vanilla flavoring, ANOVA data showed that the naturally flavored ice cream was not liked as well as the ice cream with mixed flavorings overall and for vanilla flavor. When the samples were labeled with the type of vanilla flavoring, the artificially flavored ice cream was not liked as well as the mixed flavored ice creams. The naturally flavored ice cream was liked as well as one of the mixed flavored ice creams overall and for flavor and vanilla flavor. Another experiment was conducted with an incomplete block design (n=150) with the same four ice creams being labeled (correctly or incorrectly) for twelve combinations. No overall, flavor, vanilla flavor, or sweetness differences in hedonic scores existed among the products, yet differences did exist between the ice creams with particular labels no matter which product was used. Products labeled "natural" were liked more (p
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.
Book Synopsis Resources for Teaching Middle School Science by : Smithsonian Institution
Download or read book Resources for Teaching Middle School Science written by Smithsonian Institution and published by National Academies Press. This book was released on 1998-04-30 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: With age-appropriate, inquiry-centered curriculum materials and sound teaching practices, middle school science can capture the interest and energy of adolescent students and expand their understanding of the world around them. Resources for Teaching Middle School Science, developed by the National Science Resources Center (NSRC), is a valuable tool for identifying and selecting effective science curriculum materials that will engage students in grades 6 through 8. The volume describes more than 400 curriculum titles that are aligned with the National Science Education Standards. This completely new guide follows on the success of Resources for Teaching Elementary School Science, the first in the NSRC series of annotated guides to hands-on, inquiry-centered curriculum materials and other resources for science teachers. The curriculum materials in the new guide are grouped in five chapters by scientific areaâ€"Physical Science, Life Science, Environmental Science, Earth and Space Science, and Multidisciplinary and Applied Science. They are also grouped by typeâ€"core materials, supplementary units, and science activity books. Each annotation of curriculum material includes a recommended grade level, a description of the activities involved and of what students can be expected to learn, a list of accompanying materials, a reading level, and ordering information. The curriculum materials included in this book were selected by panels of teachers and scientists using evaluation criteria developed for the guide. The criteria reflect and incorporate goals and principles of the National Science Education Standards. The annotations designate the specific content standards on which these curriculum pieces focus. In addition to the curriculum chapters, the guide contains six chapters of diverse resources that are directly relevant to middle school science. Among these is a chapter on educational software and multimedia programs, chapters on books about science and teaching, directories and guides to science trade books, and periodicals for teachers and students. Another section features institutional resources. One chapter lists about 600 science centers, museums, and zoos where teachers can take middle school students for interactive science experiences. Another chapter describes nearly 140 professional associations and U.S. government agencies that offer resources and assistance. Authoritative, extensive, and thoroughly indexedâ€"and the only guide of its kindâ€"Resources for Teaching Middle School Science will be the most used book on the shelf for science teachers, school administrators, teacher trainers, science curriculum specialists, advocates of hands-on science teaching, and concerned parents.
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.
Book Synopsis Multisensory Flavor Perception by : Betina Piqueras-Fiszman
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1998 with total page 1960 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Sensory Evaluation of Dairy Products by : Stephanie Clark
Download or read book The Sensory Evaluation of Dairy Products written by Stephanie Clark and published by Springer Science & Business Media. This book was released on 2009-07-30 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Download or read book The St. Louis Exposition written by and published by . This book was released on 1904 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of photos from the 1904 World's Fair held in St. Louis, Mo. also referred to as the Louisiana Purchase Exposition.
Book Synopsis Complying with the Made in USA Standard by : United States. Federal Trade Commission
Download or read book Complying with the Made in USA Standard written by United States. Federal Trade Commission and published by . This book was released on 1998 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Four Ice Creams written by Rigby and published by Rigby Education. This book was released on 2004-08 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :NIIR Board of Consultants & Engineers Publisher :ASIA PACIFIC BUSINESS PRESS Inc. ISBN 13 :817833013X Total Pages :405 pages Book Rating :4.1/5 (783 download)
Book Synopsis The Complete Technology Book on Flavoured Ice Cream by : NIIR Board of Consultants & Engineers
Download or read book The Complete Technology Book on Flavoured Ice Cream written by NIIR Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2006-01-01 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ice Cream is a favourite food of millions around the world. It is a frozen mixture of a combination of component of milk, sweeteners, stabilizers, emulsifiers and flavours. Ice cream is a palatable, nutritious and relatively inexpensive food. No other food enjoys so much popularity and has as attractive a form and appeal as ice cream. Ice cream is composed of the mixture of food materials, such as milk products, sweetening materials, stabilizers, emulsifiers, flavours or egg products which are referred to as ingredients. Milk fat is of major importance in ice cream. It contributes rich flavor to the ice cream, is a good carrier for added flavor compounds and promotes desirable tactual qualities. Stabilizers are used to prevent the formation of objectionable large ice crystals in ice cream. Emulsifiers are used to produce ice cream with smoother body and texture, to impart dryness and to improve whipping ability of the mix. Flavour is considered the most important characteristics of ice cream. It has two characteristics; type and intensity. Classification of ice cream may be based on commercial terms commonly agreed upon or on regulatory composition requirements or flavor labeling standards. Commercially ice cream is classified as plain ice cream, chocolate, fruit, nut, frozen custard, confection, bisque, puddings, mousse, variegated ice cream, Neapolitan, ice milk, lacto, novelties, frappe etc. The basic step of production in manufacturing ice cream are composing the mix, pasteurization, homogenization, cooling, ageing, flavouring, freezing, packaging, hardening, storage, loading out products and cleaning of equipments. Ice cream can be mass produced and thus is widely available in developed parts of the world. Ice cream can be purchased in large cartons from supermarkets and grocery stores, in smaller quantities from ice cream shops, convenience stores, and milk bars, and in individual servings from small carts or vans at public events. Ice cream is expected to continue to expand robustly in India as purchasing power increases and as manufacturers invest in expanding the availability of ice cream in small stores. Some of the fundamentals of the book are composition of ice cream mixes, the role of the constituents, diet science and classification of ice cream, caloric content of ice cream and related products, milk fat content of ice cream, classification of ice cream and related products, artificially sweetened frozen dairy foods, ingredients of ice cream roles and properties, effect of sweetener on freezing point, influence on ice crystal size and texture, flavour and colour materials and preparation, ice cream mixer preparation processing and mix calculations, the freezing process, the freezing point of ice cream mixes, ice cream handling, cleaning and sanitation, varieties, novelties and specials etc.It is a comprehensive book which covers all the aspects of manufacturing of ice cream in various flavours. The book is meant for entrepreneurs, technocrats, professionals, researchers, dairy technologists etc. TAGS Agro Based Small Scale Industries Projects, book on ice cream making, commercial ice cream making process, composition of ice cream mix, flavoured ice cream production process, Food Processing & Agro Based Profitable Projects, Food Processing Industry in India, Food Processing Projects, Formulations of Ice Cream, Freezing of Ice Cream, General Steps of Ice Cream Processing, Homemade Ice Cream Freezing Methods, Homemade Ice Cream Recipes, How Do I Manufacture My Own Ice Cream?, How ice cream is made - production process, making, history, How ice cream is made step by step?, How To Make the Best Ice Cream at Home, how to manufacture ice cream ?, How to Start a Food Production Business, How to Start Food Processing Industry in India, Ice Cream | Dairy Plant, Ice Cream Flavors, ice cream flavors list , ice cream formula mixing, Ice Cream Making | Small Business Manufacturing, Ice Cream Making process, ice cream making process in factory, Ice Cream Manufacturing | Small Business Project, ice cream manufacturing equipment, Ice Cream manufacturing plant, ice cream manufacturing process, ice cream manufacturing process flow chart, ice cream manufacturing process pdf, ice cream mix formulation, Ice Cream Packaging, Ice Cream Production industry, ice cream production process, Most Popular Ice Cream Flavors, Most Profitable Food Processing Business Ideas, Process technology book on ice cream making, Production of ice cream, Small Scale Food Processing Projects, Start your own ice-cream business, Starting a Food or Beverage Processing Business
Book Synopsis Yogurt in Health and Disease Prevention by : Nagendra P. Shah
Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption’s impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology Examines novel and unusual yogurts as well as popular and common varieties Covers effects on diet, obesity, and weight control Outlines common additives to yogurts and their respective effects Reviews prebiotics, probiotics, and symbiotic yogurts Includes practical information on how yogurt may be modified to improve its nutritive value
Book Synopsis History of Soy Ice Cream and Other Non-Dairy Frozen Desserts (1899-2013) by : William Shurtleff
Download or read book History of Soy Ice Cream and Other Non-Dairy Frozen Desserts (1899-2013) written by William Shurtleff and published by Soyinfo Center. This book was released on 2013-10-18 with total page 782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Pharmaceutical Stability Testing to Support Global Markets by : Kim Huynh-Ba
Download or read book Pharmaceutical Stability Testing to Support Global Markets written by Kim Huynh-Ba and published by Springer Science & Business Media. This book was released on 2009-12-04 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: The International Conference of Harmonization (ICH) has worked on har- nizing the stability regulations in the US, Europe, and Japan since the early 1990s. Even though the Stability Guidelines Q1A (R2) was issued over a decade ago, issues surrounding this arena continue to surface as the principles described in the guideline are applied to different technical concentrations. As a result, the stability community has continued to discuss concerns and find ways of harmonizing regulatory requirements, streamlining practices, improving processes in order to bring safe and effective medical supplies to the patients around the world. In 2007, the American Association of Pharmaceutical Scientists (AAPS) Stability Focus Group organized two workshops – the Stability Workshop and the Degradation Mechanism Workshop. These meetings attracted many industry scientists as well as representatives from several regulatory agencies in the world to discuss important topics related to pharmaceutical stability practices. Recognizing the importance of documenting these discussions and with the permission of AAPS, I have worked with speakers to assemble a collection of 30 articles from presentations given at these two meetings, mainly the Stability Workshop. I trust that this book will be beneficial to all of you in providing guidance and up-to-date information for building quality stability programs. v Freedom of our mind is Mother of all inventions.
Download or read book Carpenter written by Peter James McGuire and published by . This book was released on 1986 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Download or read book The American Food Journal written by and published by . This book was released on 1915 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt:
