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Bubbles in Food 2: Novelty, Health and Luxury
Bubbles in Food 2: Novelty, Health and Luxury

Edited by Grant M. Campbell, Martin G. Scanlon, and D. Leo Pyle

This volume provides stimulation and cross fertilization of ideas for the exploitation of bubbles as a novel and versatile food ingredient.

“The reader is offered new techniques and approaches for understanding and exploiting bubbles in food, and an up-to-date overview of the state of knowledge and research in this fast moving area. I am Bubbling with enthusiasm as to the quality of this superb book. The index and references are excellent, it is also easy to read and difficult to put down once commenced.”
—Aubrey Parsons, South African Association for Food Science and Technology

Item No. 27595
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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 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 title brings together up-to-date information on the latest developments in this fast moving area.

Bubbles in Food 2 includes novel experimental techniques for measuring and quantifying the aerated structure of foods (e.g. ultrasonics, MRI imaging, X-ray tomography, microscopy, rheology, image analysis), and novel analytical approaches for interpreting aerated food properties and behavior. These techniques and approaches provide stimulus for new product development or for enhancing the understanding of the manufacture of existing products, leading to enhanced quality and greater product differentiation. Bubbles in Food 2: Novelty, Health and Luxury aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient.

This volume includes 39 chapters that cover:

  • Novel processing ideas
  • Methods for the detection and quantification of bubbles in various foods
  • The effects of bubbles on sensory and textural qualities of foods
  • Mathematical modelling of bubble behavior
  • Studies on specific food products or processing operations
  • Historical surveys highlighting the factors contributing to the creation of aerated food products

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