Ebook: 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



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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-Martín, 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. Calderón-Domínguez, J. Chanona-Pérez, A. L. Ramos-Cruz, A. I. López-Lara, A. D. Tlapale-Valdivia and G. F. Gutiérrez-López

Chapter 8: Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis

Juan C. Germain and José 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 José M. Aguilera

Bub