Bubbles in Food 2: novelty, health and luxury

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Accession no. 230601

• Shelf location: D270-CAM
• Notes: Proceedings of the second Bubbles in Food conference (first one 1998)
• Advance notice required to view in person

Divisions within this publication

• 1: A History of Aerated Foods
• 2: A History of Aerated Chocolate
• 3: Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer
• 4: Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure
• 5: Investigating the Bubble Size Distribution in Dough Using Ultrasound
• 6: Quantifying the Morphology of Bread Crusts
• 7: Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution; Influence of Fermentation and Mixing Time
• 8: Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis
• 9: Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images
• 10: An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production
• 11: Structural Image Analysis of Food Foams and Aerated Food Products
• 12: Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters
• 13: Influence of pH on the Molecular Structure and Bubble Stabilising Properties of Bovine α-Lactalbumin
• 14: Permeability of Bubbles Stabilized by Proteins
• 15: Bubbles Rising in Line: Champagne, Lager, Cider
• 16: Formation and Stability of Milk Foams
• 17: Characterization and Prediction of the Fracture Response of Solid Food Foams
• 18: Effect of the Rheology of the Continuous Phase on Foaming Process: Viscosity-Temperature Impact
• 19: Foaming Kinetics Study of Molten Potato Starch Using a Cambridge Multi-Pass Rheometer (MPR)
• 20: Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effect on Bread Crumb Texture: Experimental Results and Theoretical Interpretation
• 21: Degassing of Dough Pieces During Sheeting
• 22: Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb
• 23: Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity
• 24: Role of the Crust Formation on Local Expansion During Bread Baking
• 25: Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread
• 26: In situ Fast X-Ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking
• 27: X-Ray Tomography of Structure Formation in Bread and Cakes During Baking
• 28: CO2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening
• 29: Mechanism of Gas Cell Stability in Breadmaking
• 30: Bubbles in Bread: Is the Answer in the Genes?
• 31: The Influence of Dietary Fibres on Bubble Development During Bread Making
• 32: Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers
• 33: Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking
• 34: Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing
• 35: Structural Basis and Process Requirements for Corn-Based Products Crispness
• 36: A Knowledge Base on Cereal Food Foams Processing and Behaviour
• 37: Aeration of Biscuit Doughs During Mixing
• 38: Mathematical Modelling of Crumpet Formation
• 39: A History of Pizza

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