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Author: Ganesan Narsimhan
Publisher: John Wiley & Sons
ISBN: 1119591465
Category : Technology & Engineering
Languages : en
Pages : 594
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Book Description
Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products. Essential to the creation of everything from ice cream and popcorn to cheese and beer, the incorporation of fine air bubbles into the foods we consume can also boost satiety and thus reduce calorific intake. Aerated Foods examines this process in detail, offering a complete overview of all aspects of aeration. With sections that address the effects of aeration upon product structure and stability, this informative book explains how food formulation influences the shelf life, texture, and overall experience of different foods. Chapters also outline the various methods by which aeration can be achieved, breaking down the science and technology involved in the incorporation of air Details the mechanisms and overall results of aeration as a method of food processing Covers innovative and experimental aeration techniques Looks at the role of aeration in baking Aerated Foods provides food scientists, researchers, and product developers with an invaluable guide to this multifaceted and fast-growing method of food production.
Author: Ganesan Narsimhan
Publisher: John Wiley & Sons
ISBN: 1119591465
Category : Technology & Engineering
Languages : en
Pages : 594
Get Book Here
Book Description
Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products. Essential to the creation of everything from ice cream and popcorn to cheese and beer, the incorporation of fine air bubbles into the foods we consume can also boost satiety and thus reduce calorific intake. Aerated Foods examines this process in detail, offering a complete overview of all aspects of aeration. With sections that address the effects of aeration upon product structure and stability, this informative book explains how food formulation influences the shelf life, texture, and overall experience of different foods. Chapters also outline the various methods by which aeration can be achieved, breaking down the science and technology involved in the incorporation of air Details the mechanisms and overall results of aeration as a method of food processing Covers innovative and experimental aeration techniques Looks at the role of aeration in baking Aerated Foods provides food scientists, researchers, and product developers with an invaluable guide to this multifaceted and fast-growing method of food production.
Author: Ganesan Narsimhan
Publisher: John Wiley & Sons
ISBN: 1119591481
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products. Essential to the creation of everything from ice cream and popcorn to cheese and beer, the incorporation of fine air bubbles into the foods we consume can also boost satiety and thus reduce calorific intake. Aerated Foods examines this process in detail, offering a complete overview of all aspects of aeration. With sections that address the effects of aeration upon product structure and stability, this informative book explains how food formulation influences the shelf life, texture, and overall experience of different foods. Chapters also outline the various methods by which aeration can be achieved, breaking down the science and technology involved in the incorporation of air Details the mechanisms and overall results of aeration as a method of food processing Covers innovative and experimental aeration techniques Looks at the role of aeration in baking Aerated Foods provides food scientists, researchers, and product developers with an invaluable guide to this multifaceted and fast-growing method of food production.
Author: Nyuk Ling Chin
Publisher: Springer
ISBN: 9783031316890
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
The Art and Science of Aerated Foods highlights the unnoticed ingredient of air in food: its importance, function and processes. The text offers readers fundamental knowledge on the techniques and ingredients involved in making aerated food through selected recipes, along with insight into each food's cultural background. Authors provide a step-to-step guide to making aerated food at a home scale with emphasis on health, simplicity, and leisure. With its blend of academic information, theory and practical recipes, this text has something to offer everyone, from academics to homemakers and food connoisseurs of all types.
Author:
Publisher: Academic Press
ISBN: 0123849535
Category : Technology & Engineering
Languages : en
Pages : 2379
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Book Description
Approx.3876 pages Approx.3876 pages
Author: Kenneth A. Dostal
Publisher:
ISBN:
Category : Frozen foods industry
Languages : en
Pages : 64
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Book Description
Author: Eric Dickinson
Publisher: Royal Society of Chemistry
ISBN: 1847550843
Category : Technology & Engineering
Languages : en
Pages : 436
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Book Description
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopolymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Author: E. Dickinson
Publisher: Elsevier
ISBN: 1845698266
Category : Technology & Engineering
Languages : en
Pages : 428
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Book Description
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.
Author: Pieter Walstra
Publisher: CRC Press
ISBN: 9780203910436
Category : Technology & Engineering
Languages : en
Pages : 834
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Book Description
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.
Author: Robert J. Whitehurst
Publisher: John Wiley & Sons
ISBN: 1405147997
Category : Technology & Engineering
Languages : en
Pages : 267
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Book Description
Emulsifiers are essential components of many industrial foodrecipes, whether they be added for the purpose of water/oilemulsification in its simplest form, for textural and organolepticmodification, for shelf life enhancement, or as complexing orstabilising agents for other components such as starch orprotein. Each chapter in this volume considers one of the main chemicalgroups of food emulsifiers. Within each group the structures of theemulsifiers are considered, together with their modes of action.This is followed by a discussion of their production / extractionand physical characteristics, together with practical examples oftheir application. Appendices cross-reference emulsifier types withapplications, and give E-numbers, international names, synonyms andreferences to analytical standards and methods. This is a book for food scientists and technologists,ingredients suppliers and quality assurance personnel.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 388
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Book Description
This manual was designed to help food processing companies comply with labeling requirements. The contents of the manual present in detail and in clear language the requirements of the labeling rules, with numerous examples and notations. Includes a summary of the regulations along with additional notes, guidance, reminders, and pointers. This manual is intended to supplement the relevant food laws and regulations.
