Author(s): Campbell, G. M.; Scanlon, M. G.; Pyle, D. L. [Editors]

Correspondence address: Satake Cent. for Grain Process Eng., Sch. of Chem. Eng. & Analytical Sci., Univ. of Manchester, Manchester, UK

Publisher address: 3340 Pilot Knob Rd., St. Paul, MN 55121, USA; AACC International. Tel. +1 651 454 7250. Fax +1 651 454 0766. E-mail aacc@scisoc.org. www.aacc@scisoc.org. Price USD 189.00

Publication Year: 2008

Refs: many ref.

Language(s): English

ISBN: 9781891127595

This book, a 2nd edition, is based on proceedings of the international conference "Bubbles in Food 2", held in Windermere, UK, in September, 2006. This conference was intended to provide an update on developments in the area of aerated foods since the 1998 conference "Bubbles in Food" [see FSTA 2000-01-Ae0046 for edition 1], with a focus on those food issues of novelty, health and luxury, to which bubbles offer a unique contribution. Subjects included novel processing of aerated foods, new techniques for the quantification and monitoring of aeration, bubble sterilization, sensory and textural aspects of aerated foods and several historical surveys, with papers covering bread, cakes, biscuits, crumpets, muffins, pizzas, snacks, starch foams, egg foams, milk foams, ice cream, whipped cream, chocolate and champagne. Following a chapter on the history of aerated foods, the book contains 38 chapters which are organized into the following 7 sections: Novel processing (3 chapters, pp. 23–50); Bubble detection and quantification (7 chapters, pp. 51–116); Bubble stability (5 chapters, pp. 117–161); Sensory, textural and rheological effects of bubbles in food (3 chapters, pp. 163–195); Breadmaking – a series of aeration operations (11 chapters, pp. 197–310); Bubble behaviour in high-fibre breads (4 chapters; pp. 311–368); and Other cereal-based foods (5 chapters; pp. 369–423). A 15-pp. subject index is also included.

Section: Food sciences

Keywords: AERATION; BEVERAGES; BOOKS; BUBBLES; FOODS

Pages: viii + 439pp.

Book

Accession number: 2009-03-Ae0920

Date added: 15-Dec-2008

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