Bubbles in Food 2 : novelty, health and luxury
Bubbles in Food 2.
Saved in:
| Other Authors | , , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Elsevier Science,
2008.
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| Series | American Associate of Cereal Chemists International.
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| Subjects | |
| Online Access | Full text |
| ISBN | 0128104597 9780128104590 1891127594 9781891127595 |
| Physical Description | 1 online resource. |
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| LEADER | 00000cam a2200000Ma 4500 | ||
|---|---|---|---|
| 001 | kn-ocn951807513 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 160617s2008 xx o 000 0 eng d | ||
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| 020 | |a 0128104597 |q (electronic bk.) | ||
| 020 | |a 9780128104590 |q (electronic bk.) | ||
| 020 | |z 1891127594 | ||
| 020 | |z 9781891127595 | ||
| 035 | |a (OCoLC)951807513 |z (OCoLC)952248286 |z (OCoLC)952370017 |z (OCoLC)957647965 |z (OCoLC)968085338 |z (OCoLC)969058196 | ||
| 245 | 0 | 0 | |a Bubbles in Food 2 : |b novelty, health and luxury / |c edited by Grant M. Campbell, Martin G. Scanlon, D. Leo Pyle. |
| 260 | |b Elsevier Science, |c 2008. | ||
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a American Associate of Cereal Chemists International | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a Bubbles in Food 2. | ||
| 505 | 0 | |a Front Cover; Bubbles in Food 2: Novelty, Health and Luxury; Copyright Page; Table of Contents; Preface; Dedication; Chapter 1. A History of Aerated Foods; 1. Introduction; 2. Bread; 3. Chocolate; 4. Sugar Confectionery-Foam, Sweet Foam; 5. Dairy-Based Foams; 6. Egg-Based Foams; 7. Other Bakery Products; 8. Breakfast Cereals and Snack Products; 9. Beverages-Beer, Wine and Carbonated Soft Drinks; 10. Aerated Foods, History, Science and Technology; 11. Aerated Foods and Foam Science; 12. Summary; Acknowledgements; Bibliography; Part 1: Novel Processing. | |
| 505 | 8 | |a Chapter 2. The History of Aerated Chocolate1. What Is Aerated Chocolate?; 2. Background History to the Development of Aerated Chocolate; 3. Development and Launch, 1935-1938; 4. More Recent Developments; 5. Conclusion; Reference; Chapter 3. Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer; 1. Introduction; 2. Materials and Methods; 3. Results and Discussion; 4. Conclusions and Ongoing Work; Acknowledgements; Nomenclature; References. | |
| 505 | 8 | |a Chapter 4. Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure1. Introduction; 2. Materials and Methods; 3. Results and Discussion; 4. Conclusions; References; Part 2: Bubble Detection and Quantification; Chapter 5. Investigating the Bubble Size Distribution in Dough Using Ultrasound; 1. Introduction; 2. Model; 3. Material and Method; 4. Results and Discussion; 5. Conclusion; Acknowledgement; References; Chapter 6. Quantifying the Morphology of Bread Crusts; 1. Introduction; 2. Experimental Approach; 3. Results and Discussion. | |
| 505 | 8 | |a 4. Concluding RemarksReferences; Chapter 7. Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution: Influence of Fermentation and Mixing Time; 1. Introduction; 2. Materials and Methods; 3. Results and Discussion; 4. Conclusions; Acknowledgements; References; Chapter 8. Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis; 1. Introduction; 2. Materials and Methods; 3. Results and Discussion; 4. Conclusions; Acknowledgments; References; Chapter 9. Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images; 1. Introduction. | |
| 505 | 8 | |a 2. Materials and Methods3. Results and Discussion; 4. Conclusions; Acknowledgements; References; Chapter 10. An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production; 1. Introduction; 2. Acoustic Wave Propagation in Batters; 3. Properties of the Batters to be Tested; 4. Acoustic Measurements; 5. Measurements in Pilot Plant; 6. Discussion and Conclusions; Acknowledgments; References; Chapter 11. Structural Image Analysis of Food Foams and Aerated Food Products; 1. Introduction; 2. Why We Are Interested in Foam Structure?; 3. Length- and Time-Scales-Where to Attack the Problem? | |
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food |x Aeration |v Congresses. | |
| 650 | 0 | |a Food industry and trade |v Congresses. | |
| 650 | 0 | |a Bubbles |v Congresses. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Campbell, Grant. | |
| 700 | 1 | |a Scanlon, Martin G. | |
| 700 | 1 | |a Pyle, D. Leo. | |
| 776 | 0 | 8 | |i Print version: |a Campbell, Grant. |t Bubbles in Food 2. |d Elsevier Science, 2008 |z 9781891127595 |z 1891127594 |w (DLC) 2008934841 |w (OCoLC)277183376 |
| 830 | 0 | |a American Associate of Cereal Chemists International. | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpBFNHL007/bubbles-in-food?kpromoter=marc |y Full text |