Bubbles in Food 2: Novelty, Health and Luxury

Grant M. Campbell (Editor), Martin G. Scanlon (Editor), D. Leo Pyle (Editor)

Research output: Book/ReportBook

9 Citations (Scopus)

Abstract

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 new 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 new 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.

Original languageEnglish
Place of PublicationSt Paul's, U.S.A
PublisherElsevier
Number of pages439
ISBN (Electronic)9780128104590
ISBN (Print)9781891127595
Publication statusPublished - 1 Jan 2008
Externally publishedYes

Publication series

NameAmerican Association of Cereal Chemists International
PublisherElsevier

Fingerprint

bubbles
Health
Food
whipped cream
champagne
ice cream
product development
tomography
new products
rheology
beers
food quality
ultrasonography
X Ray Tomography
breads
Ice Cream
food industry
microscopy
manufacturing
Beer

Cite this

Campbell, G. M., Scanlon, M. G., & Pyle, D. L. (Eds.) (2008). Bubbles in Food 2: Novelty, Health and Luxury. (American Association of Cereal Chemists International). St Paul's, U.S.A: Elsevier.
Campbell, Grant M. (Editor) ; Scanlon, Martin G. (Editor) ; Pyle, D. Leo (Editor). / Bubbles in Food 2 : Novelty, Health and Luxury. St Paul's, U.S.A : Elsevier, 2008. 439 p. (American Association of Cereal Chemists International).
@book{0b0172b6a32b489f81c31eb7bb9b2a7a,
title = "Bubbles in Food 2: Novelty, Health and Luxury",
abstract = "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, souffl{\'e}s 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 new 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 new 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.",
keywords = "Ice Cream, Sensory Properties, Ice Creams",
editor = "Campbell, {Grant M.} and Scanlon, {Martin G.} and Pyle, {D. Leo}",
year = "2008",
month = "1",
day = "1",
language = "English",
isbn = "9781891127595",
series = "American Association of Cereal Chemists International",
publisher = "Elsevier",

}

Campbell, GM, Scanlon, MG & Pyle, DL (eds) 2008, Bubbles in Food 2: Novelty, Health and Luxury. American Association of Cereal Chemists International, Elsevier, St Paul's, U.S.A.

Bubbles in Food 2 : Novelty, Health and Luxury. / Campbell, Grant M. (Editor); Scanlon, Martin G. (Editor); Pyle, D. Leo (Editor).

St Paul's, U.S.A : Elsevier, 2008. 439 p. (American Association of Cereal Chemists International).

Research output: Book/ReportBook

TY - BOOK

T1 - Bubbles in Food 2

T2 - Novelty, Health and Luxury

A2 - Campbell, Grant M.

A2 - Scanlon, Martin G.

A2 - Pyle, D. Leo

PY - 2008/1/1

Y1 - 2008/1/1

N2 - 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 new 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 new 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.

AB - 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 new 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 new 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.

KW - Ice Cream

KW - Sensory Properties

KW - Ice Creams

UR - http://www.scopus.com/inward/record.url?scp=85040147447&partnerID=8YFLogxK

M3 - Book

AN - SCOPUS:85040147447

SN - 9781891127595

T3 - American Association of Cereal Chemists International

BT - Bubbles in Food 2

PB - Elsevier

CY - St Paul's, U.S.A

ER -

Campbell GM, (ed.), Scanlon MG, (ed.), Pyle DL, (ed.). Bubbles in Food 2: Novelty, Health and Luxury. St Paul's, U.S.A: Elsevier, 2008. 439 p. (American Association of Cereal Chemists International).