| Titre : | Bubbles in food 2 : novelty, health and luxury | | Type de document : | texte imprimé | | Auteurs : | Grant M. Campbell, Editeur scientifique ; Martin G. Scanlon, Editeur scientifique ; D. Leo Pyle, Editeur scientifique | | Editeur : | SAINT PAUL : Eagan Press | | Année de publication : | 2008 | | Importance : | 1 vol. (VIII-439 p.) | | Présentation : | ill. en coul., couv. ill. en coul. | | Format : | 26 cm | | ISBN/ISSN/EAN : | 978-1-891127-59-5 | | Note générale : | Bibliogr. Index. | | Langues : | Anglais (eng) | | Catégories : | Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; CHOCOLAT ; PATE ; PAIN ; ANALYSE D'IMAGE ; MOUSSE ; MICROSCOPIE ; CAPTEUR ; LACTALBUMINE ; PH ; OEUF ; PROTEINE ; CHAMPAGNE ; CIDRE ; LAIT ; PROPRIETE RHEOLOGIQUE ; PANIFICATION ; TRAITEMENT AUX ULTRASONS ; CONGELATION ; FERMENTATION ; TRANSFERT DE MASSE ; TRANSFERT DE CHALEUR ; GAZ CARBONIQUE ; FIBRE ALIMENTAIRE ; MODELE MATHEMATIQUE ; BISCUIT ; SON ; AMIDON ; VISCOSITE ; CONGRES
| | Résumé : | 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 | | Type de document : | Livre | | Table des matières : | Chapter 1: A History of Aerated Foods
Novel processing -
Chapter 2: The History of Aerated Chocolate
Chapter 3: Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer
Chapter 4: Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure
Bubble Detection and Quantification -
Chapter 5: Investigating the Bubble Size Distribution in Dough Using Ultrasound
Chapter 6: Quantifying the Morphology of Bread Crusts
Chapter 7: Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution: Influence of Fermentation and Mixing Time
Chapter 8: Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis
Chapter 9: Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images
Chapter 10: An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production
Chapter 11: Structural Image Analysis of Food Foams and Aerated Food Products
Bubble Stability -
Chapter 12: Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters
Chapter 13: Influence of pH on the Molecular Structure and Bubble Stabilising Properties of Bovine α-Lactalbumin
Chapter 14: Permeability of Bubbles Stabilized by Proteins
Chapter 15: Bubbles Rising in Line: Champagne, Lager, Cider
Chapter 16: Formation and Stability of Milk Foams
Sensory, Textural and Rheological Effects of Bubbles in Food -
Chapter 17: Characterization and Prediction of the Fracture Response of Solid Food Foams
Chapter 18: Effect of the Rheology of the Continuous Phase on Foaming Process: Viscosity-Temperature Impact
Chapter 19: Foaming Kinetics Study of Molten Potato Starch Using a Cambridge Multi-Pass Rheometer (MPR)
Breadmaking: A Series of Aeration Operations -
Chapter 20: Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effect on Bread Crumb Texture: Experimental Results and Theoretical Interpretation
Chapter 21: Degassing of Dough Pieces During Sheeting
Chapter 22: Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb
Chapter 23: Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity
Chapter 24: Role of the Crust Formation on Local Expansion During Bread Baking
Chapter 25: Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread
Chapter 26: In situ Fast X-Ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking
Chapter 27: X-Ray Tomography of Structure Formation in Bread and Cakes During Baking
Chapter 28: CO2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening
Chapter 29: Mechanism of Gas Cell Stability in Breadmaking
Chapter 30: Bubbles in Bread: Is the Answer in the Genes?
Bubble Behaviour in High-Fibre Breads -
Chapter 31: The Influence of Dietary Fibres on Bubble Development During Bread Making
Chapter 32: Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers
Chapter 33: Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking
Chapter 34: Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing
Other Cereal-Based Goods -
Chapter 35: Structural Basis and Process Requirements for Corn-Based Products Crispness
Chapter 36: A Knowledge Base on Cereal Food Foams Processing and Behaviour
Chapter 37: Aeration of Biscuit Doughs During Mixing
Chapter 38: Mathematical Modelling of Crumpet Formation
Chapter 39: A History of Pizza | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166328 |
Bubbles in food 2 : novelty, health and luxury [texte imprimé] / Grant M. Campbell, Editeur scientifique ; Martin G. Scanlon, Editeur scientifique ; D. Leo Pyle, Editeur scientifique . - SAINT PAUL : Eagan Press, 2008 . - 1 vol. (VIII-439 p.) : ill. en coul., couv. ill. en coul. ; 26 cm. ISBN : 978-1-891127-59-5 Bibliogr. Index. Langues : Anglais ( eng) | Catégories : | Liste Plan de classement
4.8 (SYSTEMES COLLOIDAUX) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; CHOCOLAT ; PATE ; PAIN ; ANALYSE D'IMAGE ; MOUSSE ; MICROSCOPIE ; CAPTEUR ; LACTALBUMINE ; PH ; OEUF ; PROTEINE ; CHAMPAGNE ; CIDRE ; LAIT ; PROPRIETE RHEOLOGIQUE ; PANIFICATION ; TRAITEMENT AUX ULTRASONS ; CONGELATION ; FERMENTATION ; TRANSFERT DE MASSE ; TRANSFERT DE CHALEUR ; GAZ CARBONIQUE ; FIBRE ALIMENTAIRE ; MODELE MATHEMATIQUE ; BISCUIT ; SON ; AMIDON ; VISCOSITE ; CONGRES
| | Résumé : | 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 | | Type de document : | Livre | | Table des matières : | Chapter 1: A History of Aerated Foods
Novel processing -
Chapter 2: The History of Aerated Chocolate
Chapter 3: Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer
Chapter 4: Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure
Bubble Detection and Quantification -
Chapter 5: Investigating the Bubble Size Distribution in Dough Using Ultrasound
Chapter 6: Quantifying the Morphology of Bread Crusts
Chapter 7: Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution: Influence of Fermentation and Mixing Time
Chapter 8: Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis
Chapter 9: Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images
Chapter 10: An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production
Chapter 11: Structural Image Analysis of Food Foams and Aerated Food Products
Bubble Stability -
Chapter 12: Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters
Chapter 13: Influence of pH on the Molecular Structure and Bubble Stabilising Properties of Bovine α-Lactalbumin
Chapter 14: Permeability of Bubbles Stabilized by Proteins
Chapter 15: Bubbles Rising in Line: Champagne, Lager, Cider
Chapter 16: Formation and Stability of Milk Foams
Sensory, Textural and Rheological Effects of Bubbles in Food -
Chapter 17: Characterization and Prediction of the Fracture Response of Solid Food Foams
Chapter 18: Effect of the Rheology of the Continuous Phase on Foaming Process: Viscosity-Temperature Impact
Chapter 19: Foaming Kinetics Study of Molten Potato Starch Using a Cambridge Multi-Pass Rheometer (MPR)
Breadmaking: A Series of Aeration Operations -
Chapter 20: Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effect on Bread Crumb Texture: Experimental Results and Theoretical Interpretation
Chapter 21: Degassing of Dough Pieces During Sheeting
Chapter 22: Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb
Chapter 23: Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity
Chapter 24: Role of the Crust Formation on Local Expansion During Bread Baking
Chapter 25: Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread
Chapter 26: In situ Fast X-Ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking
Chapter 27: X-Ray Tomography of Structure Formation in Bread and Cakes During Baking
Chapter 28: CO2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening
Chapter 29: Mechanism of Gas Cell Stability in Breadmaking
Chapter 30: Bubbles in Bread: Is the Answer in the Genes?
Bubble Behaviour in High-Fibre Breads -
Chapter 31: The Influence of Dietary Fibres on Bubble Development During Bread Making
Chapter 32: Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers
Chapter 33: Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking
Chapter 34: Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing
Other Cereal-Based Goods -
Chapter 35: Structural Basis and Process Requirements for Corn-Based Products Crispness
Chapter 36: A Knowledge Base on Cereal Food Foams Processing and Behaviour
Chapter 37: Aeration of Biscuit Doughs During Mixing
Chapter 38: Mathematical Modelling of Crumpet Formation
Chapter 39: A History of Pizza | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166328 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesLes bactéries lactiques. Quelles souches ? Pour quels marchés ? - Lactic 94 (07/09/1994 - 09/09/1994, Caen, France). / G. Novel (1995)
