دانلود کتاب Bubbles in food 2: novelty, health and luxury

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, soufflés 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 --------------------------------------------------------------------------------ContentsChapter 1: A History of Aerated FoodsGrant M Campbell Novel ProcessingChapter 2: A History of Aerated ChocolateStephen T BeckettChapter 3: Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food MixerKiran VG Vyakaranam and Jozef L KokiniChapter 4: Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric PressureTim Durance, Mareike Ressing, and Henning RessingBubble Detection and QuantificationChapter 5: Investigating the Bubble Size Distribution in Dough Using UltrasoundValentin Leroy, Yuanzhong Fan, A.L. Strybulevych, G.G. Bellido, J.H. Page, and M.G. ScanlonChapter 6: Quantifying the Morphology of Bread CrustsR. Hans Tromp, Cristina Primo-Martín, Rick van de Zedde, and Nicole KoenderinkChapter 7: Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution; Influence of Fermentation and Mixing TimeG. Calderón-Domínguez, J. Chanona-Pérez, A. L. Ramos-Cruz, A. I. López-Lara, A. D. Tlapale-Valdivia and G. F. Gutiérrez-LópezChapter 8: Quantification of the Structural Changes in Foams Stabilized by Proteins via Image AnalysisJuan C. Germain and José M. AguileraChapter 9: Crumb Features Quantification by Cryo-Scanning Electron Microscopy ImagesUrsula Gonzales Barron and Francis ButlerChapter 10: An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor ProductionPenny Probert SmithChapter 11: Structural Image Analysis of Food Foams and Aerated Food ProductsJuan C. Germain and José M. AguileraBub