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Bubbles in Food 2 : novelty, health and luxury /
Bubbles in Food 2.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Elsevier Science,
2008.
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| Colección: | American Associate of Cereal Chemists International.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn951807513 | ||
| 003 | OCoLC | ||
| 005 | 20231120112116.0 | ||
| 006 | m o d | ||
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| 008 | 160617s2008 xx o 000 0 eng d | ||
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| 020 | |z 1891127594 | ||
| 020 | |z 9781891127595 | ||
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| 050 | 4 | |a TP371.15 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664 |2 23 |
| 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. | ||
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file |2 rda | ||
| 490 | 1 | |a American Associate of Cereal Chemists International | |
| 588 | 0 | |a Print version record. | |
| 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? | |
| 650 | 0 | |a Food |x Aeration |v Congresses. | |
| 650 | 0 | |a Food industry and trade |v Congresses. | |
| 650 | 0 | |a Bubbles |v Congresses. | |
| 650 | 6 | |a Bulles |0 (CaQQLa)201-0035431 |v Congr�es. |0 (CaQQLa)201-0378219 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Bubbles |2 fast |0 (OCoLC)fst00839948 | |
| 650 | 7 | |a Food |x Aeration |2 fast |0 (OCoLC)fst00930459 | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 655 | 2 | |a Congress |0 (DNLM)D016423 | |
| 655 | 7 | |a proceedings (reports) |2 aat |0 (CStmoGRI)aatgf300027316 | |
| 655 | 7 | |a Conference papers and proceedings |2 fast |0 (OCoLC)fst01423772 | |
| 655 | 7 | |a Conference papers and proceedings. |2 lcgft | |
| 655 | 7 | |a Actes de congr�es. |2 rvmgf |0 (CaQQLa)RVMGF-000001049 | |
| 700 | 1 | |a Campbell, Grant. | |
| 700 | 1 | |a Scanlon, Martin G. | |
| 700 | 1 | |a Pyle, D. Leo. | |
| 776 | 0 | 8 | |i Print version: |a Campbell, Grant. |t Bubbles in Food 2. |d Elsevier Science, 2008 |z 9781891127595 |z 1891127594 |w (DLC) 2008934841 |w (OCoLC)277183376 |
| 830 | 0 | |a American Associate of Cereal Chemists International. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781891127595 |z Texto completo |