Bubbles in Food 2

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original Bubbles in Food book published in 1999. This new title brings together up-to-date information on the latest developments in this fast moving area. Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties and behavior. These techniques and approaches provide stimulus for new product development or for enhancing the understanding of the manufacture of existing products, leading to enhanced quality and greater product differentiation. Bubbles in Food 2: Novelty, Health and Luxury aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.

Produk Detail:

  • Author : Grant Campbell
  • Publisher : Elsevier
  • Pages : 123 pages
  • ISBN : 0128104597
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKBubbles in Food 2

Bubbles in Food 2

Bubbles in Food 2
  • Author : Grant Campbell
  • Publisher : Elsevier
  • Release : 11 June 2016
GET THIS BOOKBubbles in Food 2

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic chef or the industrial food manufacturer. This new volume presents the proceedings of the conference Bubbles in Food 2: Novelty, Health and Luxury. This book is fully updated and expanded from the original

Imaging Technologies and Data Processing for Food Engineers

Imaging Technologies and Data Processing for Food Engineers
  • Author : Nesli Sozer
  • Publisher : Springer
  • Release : 19 January 2016
GET THIS BOOKImaging Technologies and Data Processing for Food Engineers

Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections

Breadmaking

Breadmaking
  • Author : S P Cauvain
  • Publisher : Elsevier
  • Release : 25 April 2012
GET THIS BOOKBreadmaking

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat

Essentials and Applications of Food Engineering

Essentials and Applications of Food Engineering
  • Author : C. Anandharamakrishnan,S. Padma Ishwarya
  • Publisher : CRC Press
  • Release : 15 March 2019
GET THIS BOOKEssentials and Applications of Food Engineering

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready reference for classroom teaching and exam preparations. The first part of this textbook contains the introductory topics on units and dimensions, material balance, energy balance, and fluid flow. The second part deals with the theory and applications of heat and mass

Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 26 August 2015
GET THIS BOOKEncyclopedia of Food and Health

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of

Foam Films and Foams

Foam Films and Foams
  • Author : Dotchi Exerowa,Georgi Gochev,Dimo Platikanov,Libero Liggieri,Reinhard Miller
  • Publisher : CRC Press
  • Release : 27 July 2018
GET THIS BOOKFoam Films and Foams

This book describes in detail the scientific philosophy of the formation and stabilization-destabilization of foams. It presents all hierarchical steps of a foam, starting from the properties of adsorption layers formed by foaming agents, discussing the properties of foam films as the building blocks of a foam, and then describing details of real foams, including many fields of application. The information presented in the book is useful to people working on the formulation of foams or attempting to avoid or

Dinner with Darwin

Dinner with Darwin
  • Author : Jonathan Silvertown
  • Publisher : University of Chicago Press
  • Release : 05 September 2017
GET THIS BOOKDinner with Darwin

What do eggs, flour, and milk have in common? They form the basis of waffles, of course, but these staples of breakfast bounty also share an evolutionary function: eggs, seeds (from which we derive flour by grinding), and milk have each evolved to nourish offspring. Indeed, ponder the genesis of your breakfast, lunch, or dinner, and you’ll soon realize that everything we eat and drink has an evolutionary history. In Dinner with Darwin, join Jonathan Silvertown for a multicourse

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering
  • Author : Susanta Kumar Das,Madhusweta Das
  • Publisher : CRC Press
  • Release : 08 March 2019
GET THIS BOOKFundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering, mechanical operations in food processing, thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and

Fibre-Rich and Wholegrain Foods

Fibre-Rich and Wholegrain Foods
  • Author : Jan A Delcour,Kaisa Poutanen
  • Publisher : Elsevier
  • Release : 26 March 2013
GET THIS BOOKFibre-Rich and Wholegrain Foods

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality. Fibre-rich and wholegrain food reviews key research and best industry practice in the development of fibre-enriched and wholegrain products that efficiently meet customer requirements. Part one introduces the key issues surrounding the analysis, definition, regulation and health claims associated with dietary fibre and wholegrain foods. The links between wholegrain foods and health, the range of fibre dietary ingredients

Dietary fibre: new frontiers for food and health

Dietary fibre: new frontiers for food and health
  • Author : J.W. van der Kamp,J.M. Jones,B.V. McCleary,D.L. Topping
  • Publisher : Wageningen Academic Publishers
  • Release : 21 April 2010
GET THIS BOOKDietary fibre: new frontiers for food and health

Dietary fibre research is rapidly evolving and is stimulated by the growing attention for intestinal health which is needed for combating major disorders such as diabetes, cardio-vascular diseases and obesity. Current research also explores relationships between fibres, the immune system and stress. The recently agreed EU and CODEX definitions for dietary fibre - including all polymeric carbohydrates not digested in the small intestine - provide both clarity and new challenges regarding adequate analysis and concerning the requirements for added fibre.

Foam Engineering

Foam Engineering
  • Author : Paul Stevenson
  • Publisher : John Wiley & Sons
  • Release : 03 January 2012
GET THIS BOOKFoam Engineering

Containing contributions from leading academic and industrial researchers, this book provides a much needed update of foam science research. The first section of the book presents an accessible summary of the theory and fundamentals of foams. This includes chapters on morphology, drainage, Ostwald ripening, coalescence, rheology, and pneumatic foams. The second section demonstrates how this theory is used in a wide range of industrial applications, including foam fractionation, froth flotation and foam mitigation. It includes chapters on suprafroths, flotation of

Food Mixing

Food Mixing
  • Author : P. J. Cullen
  • Publisher : John Wiley & Sons
  • Release : 21 July 2009
GET THIS BOOKFood Mixing

The mixing of liquids, solids and gases is one of the most commonunit operations in the food industry. Mixing increases thehomogeneity of a system by reducing non-uniformity or gradients incomposition, properties or temperature. Secondary objectives ofmixing include control of rates of heat and mass transfer,reactions and structural changes. In food processing applications,additional mixing challenges include sanitary design, complexrheology, desire for continuous processing and the effects ofmixing on final product texture and sensory profiles. Mixing ensures delivery of a

Food Engineering Interfaces

Food Engineering Interfaces
  • Author : José Miguel Aguilera,Ricardo Simpson,Jorge Welti-Chanes,Daniela Bermudez Aguirre,Gustavo Barbosa-Canovas
  • Publisher : Springer Science & Business Media
  • Release : 25 December 2010
GET THIS BOOKFood Engineering Interfaces

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics

The Chemistry of Food

The Chemistry of Food
  • Author : Jan Velisek,Richard Koplik,Karel Cejpek
  • Publisher : John Wiley & Sons
  • Release : 31 August 2020
GET THIS BOOKThe Chemistry of Food

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with