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OCoLC |
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20240329122006.0 |
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m o d |
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190615s2019 nju o 000 0 eng d |
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|a 1104324854
|a 1104474424
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|a 9781119591467
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|a (OCoLC)1104714309
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|a TP371.15
|b .N377 2019
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|a 664.024
|2 23
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|a UAMI
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1 |
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|a Narsimhan, Ganesan.
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1 |
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|a Aerated Foods :
|b Principles, Formation and Stability.
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| 260 |
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|a Newark :
|b John Wiley & Sons, Incorporated,
|c 2019.
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| 300 |
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|a 1 online resource (629 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Print version record.
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|a Intro; Table of Contents; Preface; 1 Introduction; 2 Role of Food Emulsifiers, Proteins, and Polysaccharides in Stabilization; 2.1 Surface Activity; 2.2 Interparticle Forces; 2.3 Interfacial Rheology; References; 3 Experimental Methods; 3.1 Overrun; 3.2 Half-life; 3.3 Surface Tension; 3.4 Contact Angle; 3.5 Adsorption Isotherm of Emulsifiers; 3.6 Surface Charge and Potential with Electrophoresis; 3.7 Interfacial Rheology; 3.8 Bulk Rheology; 3.9 Osmotic Pressure; 3.10 Bubble Size Measurement; 3.11 Liquid Holdup Profiles in Aerated Foods; 3.12 Fluorescence and Brewster Angle Microscopy
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| 505 |
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|a 3.13 Thin Film Drainage Using Interference3.14 Coalescence Time; References; 4 Mechanism of Destabilization; 4.1 Flocculation; 4.2 Coalescence; 4.3 Particle Stabilized Foam; 4.4 Structure of Foam; 4.5 Unsteady State Drainage of Standing Foam; 4.6 Population Balance Analysis; References; 5 Formation of Aerated Products; 5.1 Bubble Formation by Shear; 5.2 Extensional Flow; 5.3 Bubble Breakup in Turbulent Flow; 5.4 Bubble Breakage Rate; 5.5 Bubble Coalescence; 5.6 Models for Coalescence Efficiency; 5.7 Foam Formation in a Rotor-Stator Mixer; References; 6 Baking; 6.1 Unleavened Aerated Food
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| 505 |
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|a 6.2 Bubble Coalescence and Open Cell Formation6.3 Leavened Aerated Food; References; 7 Rheology of Aerated Food Products; 7.1 Rheology of Dilute Gas-Liquid Dispersion; 7.2 Rheology of Concentrated Gas-Liquid Dispersions; 7.3 Rheology of Bubbly Liquid; 7.4 Rheology of Foam; 7.5 Experimental Characterization of Foam Rheology; References; Index; End User License Agreement
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Food
|x Aeration.
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| 650 |
|
7 |
|a Food
|x Aeration
|2 fast
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| 758 |
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|i has work:
|a Aerated foods (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFF7HVVkJYYbWDkxBfgKr3
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
8 |
|i Print version:
|a Narsimhan, Ganesan.
|t Aerated Foods : Principles, Formation and Stability.
|d Newark : John Wiley & Sons, Incorporated, ©2019
|z 9780813818276
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| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5786863
|z Texto completo
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