Bubbles in Food 2 : novelty, health and luxury /

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Bubbles in Food 2.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Campbell, Grant, Scanlon, Martin G., Pyle, D. Leo
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Elsevier Science, 2008.
Colección:American Associate of Cereal Chemists International.
Temas:
Food > Aeration > Congresses.
Food industry and trade > Congresses.
Bubbles > Congresses.
Bulles > Congrès.
TECHNOLOGY & ENGINEERING > Food Science.
Bubbles.
Food > Aeration.
Food industry and trade.
Congress
Conference papers and proceedings.
Actes de congrès.
Acceso en línea:Texto completo

MARC

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245 0 0 |a Bubbles in Food 2 :  |b novelty, health and luxury /  |c edited by Grant M. Campbell, Martin G. Scanlon, D. Leo Pyle. 
260 |b Elsevier Science,  |c 2008. 
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520 |a Bubbles in Food 2. 
505 0 |a Front Cover; Bubbles in Food 2: Novelty, Health and Luxury; Copyright Page; Table of Contents; Preface; Dedication; Chapter 1. A History of Aerated Foods; 1. Introduction; 2. Bread; 3. Chocolate; 4. Sugar Confectionery-Foam, Sweet Foam; 5. Dairy-Based Foams; 6. Egg-Based Foams; 7. Other Bakery Products; 8. Breakfast Cereals and Snack Products; 9. Beverages-Beer, Wine and Carbonated Soft Drinks; 10. Aerated Foods, History, Science and Technology; 11. Aerated Foods and Foam Science; 12. Summary; Acknowledgements; Bibliography; Part 1: Novel Processing. 
505 8 |a Chapter 2. The History of Aerated Chocolate1. What Is Aerated Chocolate?; 2. Background History to the Development of Aerated Chocolate; 3. Development and Launch, 1935-1938; 4. More Recent Developments; 5. Conclusion; Reference; Chapter 3. Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer; 1. Introduction; 2. Materials and Methods; 3. Results and Discussion; 4. Conclusions and Ongoing Work; Acknowledgements; Nomenclature; References. 
505 8 |a Chapter 4. Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure1. Introduction; 2. Materials and Methods; 3. Results and Discussion; 4. Conclusions; References; Part 2: Bubble Detection and Quantification; Chapter 5. Investigating the Bubble Size Distribution in Dough Using Ultrasound; 1. Introduction; 2. Model; 3. Material and Method; 4. Results and Discussion; 5. Conclusion; Acknowledgement; References; Chapter 6. Quantifying the Morphology of Bread Crusts; 1. Introduction; 2. Experimental Approach; 3. Results and Discussion. 
505 8 |a 4. Concluding RemarksReferences; Chapter 7. Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution: Influence of Fermentation and Mixing Time; 1. Introduction; 2. Materials and Methods; 3. Results and Discussion; 4. Conclusions; Acknowledgements; References; Chapter 8. Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis; 1. Introduction; 2. Materials and Methods; 3. Results and Discussion; 4. Conclusions; Acknowledgments; References; Chapter 9. Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images; 1. Introduction. 
505 8 |a 2. Materials and Methods3. Results and Discussion; 4. Conclusions; Acknowledgements; References; Chapter 10. An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production; 1. Introduction; 2. Acoustic Wave Propagation in Batters; 3. Properties of the Batters to be Tested; 4. Acoustic Measurements; 5. Measurements in Pilot Plant; 6. Discussion and Conclusions; Acknowledgments; References; Chapter 11. Structural Image Analysis of Food Foams and Aerated Food Products; 1. Introduction; 2. Why We Are Interested in Foam Structure?; 3. Length- and Time-Scales-Where to Attack the Problem? 
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650 7 |a Food  |x Aeration.  |2 fast  |0 (OCoLC)fst00930459 
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700 1 |a Campbell, Grant. 
700 1 |a Scanlon, Martin G. 
700 1 |a Pyle, D. Leo. 
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