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

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

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

Sonochemistry and the Acoustic Bubble

Sonochemistry and the Acoustic Bubble
  • Author : Franz Grieser,Pak-Kon Choi,Naoya Enomoto,Hisashi Harada,Kenji Okitsu,Kyuichi Yasui
  • Publisher : Elsevier
  • Release : 16 April 2015
GET THIS BOOKSonochemistry and the Acoustic Bubble

Sonochemistry and the Acoustic Bubble provides an introduction to the way ultrasound acts on bubbles in a liquid to cause bubbles to collapse violently, leading to localized 'hot spots' in the liquid with temperatures of 5000° celcius and under pressures of several hundred atmospheres. These extreme conditions produce events such as the emission of light, sonoluminescence, with a lifetime of less than a nanosecond, and free radicals that can initiate a host of varied chemical reactions (sonochemistry) in the liquid, all

Food Engineering: Integrated Approaches

Food Engineering: Integrated Approaches
  • Author : Gustavo F. Gutiérrez-Lopez,Jorge Welti-Chanes,Efrén Parada-Arias
  • Publisher : Springer Science & Business Media
  • Release : 29 February 2008
GET THIS BOOKFood Engineering: Integrated Approaches

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find

Bubble and Foam Chemistry

Bubble and Foam Chemistry
  • Author : Robert J. Pugh
  • Publisher : Cambridge University Press
  • Release : 08 September 2016
GET THIS BOOKBubble and Foam Chemistry

Combining academic and industrial viewpoints, this is the definitive stand-alone resource for researchers, students and industrialists. With the latest on foam research, test methods and real-world applications, it provides straightforward answers to why foaming occurs, how it can be avoided, and how different degrees of antifoaming can be achieved.

Functionality of Proteins in Food

Functionality of Proteins in Food
  • Author : Joseph F. Zayas
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKFunctionality of Proteins in Food

The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality

Bubbles in Credit and Currency

Bubbles in Credit and Currency
  • Author : Brendan Brown
  • Publisher : Palgrave MacMillan
  • Release : 24 July 2008
GET THIS BOOKBubbles in Credit and Currency

Drawing on behavioral finance theory and contemporary experience, this book explores how bubbles form and subsequently burst. The author introduces a new concept of swings in market temperature defined by the extent of heterogeneity of opinion and soft irrationality, and examines the importance of these swings in the credit markets.

Highlights in Food Allergy

Highlights in Food Allergy
  • Author : Brunello Wüthrich,Claudio Ortolani
  • Publisher : S Karger Ag
  • Release : 07 May 1996
GET THIS BOOKHighlights in Food Allergy

The growing importance of food allergy is confirmed by recent epidemiologic data which show that food allergies affect about 13'18% of the population. Focusing on IgE-mediated allergy, this book presents the latest findings concerning the molecular characteristics of food allergens and the cross-reactivity between different food allergens as well as between food and pollen allergens. Thorough coverage is given to gastrointestinal diseases caused by immunologic reactions to food in pediatric patients, prophylaxis, and the maturation of the immune system. Clinical

Boom and Bust

Boom and Bust
  • Author : William Quinn,John D. Turner
  • Publisher : Cambridge University Press
  • Release : 06 August 2020
GET THIS BOOKBoom and Bust

Why do stock and housing markets sometimes experience amazing booms followed by massive busts and why is this happening more and more frequently? Boom and Bust reveals why bubbles happen, and why some bubbles have catastrophic economic, social and political consequences, whilst others have actually benefited society.