This new volume 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.
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, souffls 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.
This new volume includes 39 chapters that cover:
Novel processing ideas
Methods for the detection and quantification of bubbles in various foods
The effects of bubbles on sensory and textural qualities of foods
Mathematical modelling of bubble behavior
Studies on specific food products or processing operations
Historical surveys highlighting the factors contributing to the creation of aerated food products
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Contents
Chapter 1: A History of Aerated Foods
Grant M Campbell
Novel Processing
Chapter 2: A History of Aerated Chocolate
Stephen T Beckett
Chapter 3: Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer
Kiran VG Vyakaranam and Jozef L Kokini
Chapter 4: Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure
Tim Durance, Mareike Ressing, and Henning Ressing
Bubble Detection and Quantification
Chapter 5: Investigating the Bubble Size Distribution in Dough Using Ultrasound
Valentin Leroy, Yuanzhong Fan, A.L. Strybulevych, G.G. Bellido, J.H. Page, and M.G. Scanlon
Chapter 6: Quantifying the Morphology of Bread Crusts
R. Hans Tromp, Cristina Primo-Martn, Rick van de Zedde, and Nicole Koenderink
Chapter 7: Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution; Influence of Fermentation and Mixing Time
G. Caldern-Domnguez, J. Chanona-Prez, A. L. Ramos-Cruz, A. I. Lpez-Lara, A. D. Tlapale-Valdivia and G. F. Gutirrez-Lpez
Chapter 8: Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis
Juan C. Germain and Jos M. Aguilera
Chapter 9: Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images
Ursula Gonzales Barron and Francis Butler
Chapter 10: An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production
Penny Probert Smith
Chapter 11: Structural Image Analysis of Food Foams and Aerated Food Products
Juan C. Germain and Jos M. Aguilera
Bub
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