Bubbles in Food 2: novelty, health and luxury

    Full details

    Authors & editors

    Campbell, Grant M
    Scanlon, Martin G
    Pyle, D Leo

    Publisher Eagen Press
    Year of publication 2008

    Medium Book

    Economics & commerce > Feeding the World
    Cereal processes > Cereal and milling science

    Scope & contentPublisher's description:

    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.

    Copies held

    Accession no. 230601

    • Shelf location: D270-CAM
    • Notes: Proceedings of the second Bubbles in Food conference (first one 1998)

    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