Details

Aerated Foods


Aerated Foods

Principles, Formation and Stability
1. Aufl.

von: Ganesan Narsimhan

153,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 07.06.2019
ISBN/EAN: 9781119591467
Sprache: englisch
Anzahl Seiten: 432

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

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.
Chapter 1 Introduction Chapter 2 Role of Food Emulsifiers, Proteins and PolysacChapterarides in Stabilization Chapter 3 Experimental Methods Chapter 4 MeChapteranism of Destabilization Chapter 5 Formation of Aerated Products Chapter 6 Baking Chapter 7 Rheology of Aerated Food Products
GANESAN NARSIMHAN is a Professor in Agricultural and Biological Engineering at Purdue University, West Lafayette, IN, USA. His research interests include food colloids, food safety, and bioseparations.
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.

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