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Aerated Foods : Principles, Formation and Stability.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Newark :
John Wiley & Sons, Incorporated,
2019.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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
- 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
- 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