Bubbles In Food 2

Book Description :

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.

Book Description :

What do eggs, flour, and milk have in common? They form the basis of crepes of course, but they also each have an evolutionary purpose. Eggs, seeds (from which flour is derived by grinding) and milk are each designed by evolution to nourish offspring. Everything we eat has an evolutionary history. Grocery shelves and restaurant menus are bounteous evidence of evolution at work, though the label on the poultry will not remind us of this with a Jurassic sell-by date, nor will the signs in the produce aisle betray the fact that corn has a 5,000 year history of artificial selection by pre-Colombian Americans. Any shopping list, each recipe, every menu and all ingredients can be used to create culinary and gastronomic magic, but can also each tell a story about natural selection, and its influence on our plates--and palates. Join in for multiple courses, for a tour of evolutionary gastronomy that helps us understand the shape of our diets, and the trajectories of the foods that have been central to them over centuries--from spirits to spices. This literary repast also looks at the science of our interaction with foods and cooking--the sights, the smells, the tastes. The menu has its eclectic components, just as any chef is entitled. But while it is not a comprehensive work which might risk gluttony, this is more than an amuse bouche, and will leave every reader hungry for more.

Book Description :

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter

Book Description :

Dietary fibre research is rapidly evolving and is stimulated by the growing attention for intestinal health which is needed for combating major disorders such as diabetes, cardio-vascular diseases and obesity. Current research also explores relationships between fibres, the immune system and stress. The recently agreed EU and CODEX definitions for dietary fibre - including all polymeric carbohydrates not digested in the small intestine - provide both clarity and new challenges regarding adequate analysis and concerning the requirements for added fibre. Added fibre should have 'a physical effect of benefit to health as demonstrated by generally accepted scientific evidence to competent authorities'. Novel research tools from genomics toolboxes and advanced systems simulating the gastro-intestinal tract, are enabling researchers to obtain insights in the wide range of structure function relationships of different types of dietary fibre. These include the impact of dietary fibre on the gut microbiota and relationships between prebiotics and peptides involved in regulation of satiety and other functions. New technologies steadily increase the range of fibres, with and without anti-oxidants and other beneficial co-passengers, which are available to food processors. Dietary fibre - new frontiers for food and health covers the most up-to-date research available on dietary fibre and will be an indispensable tool for all scientists and technologists involved in research and development in this field.

Book Description :

From wine and beer to bread and cheese: many of our best-loved foods and drinks are the products of fermentation. In Adventures in Bubbles and Brine, fermentation enthusiast Philip Moscovitch takes us on a tour of Nova Scotian ferments, and introduces us to the people who have taken this food trend to heart. Enjoy the fascinating stories from their history and bookmark the recipes they share for you to try at home. Fermenting may be popular now, but its roots in Nova Scotia go back centuries. Early French settlers grew grapes and apples for wine and cider while German immigrants brought their sauerkrautmaking traditions. And now, Nova Scotians are embracing a new wave of flavours, including spicy kimchi, bitter craft beers, artisanal cheeses and the addictively sour taste of kombucha. Featuring photos, anecdotes and easy-to-follow recipes, Adventures in Bubbles and Brine digs into the origin of these foods, while delving into the science of fermentation and gut health, and tells you everything you need to know to start fermenting safely at home.

Book Description :

This book presents a significant and up-to-date review of various integrated approaches to food engineering. Distinguished food engineers and food scientists from key institutions worldwide have contributed chapters that provide a deep analysis of their particular subjects. Emerging technologies and biotechnology are introduced, and the book discusses predictive microbiology, packing materials for foods, and biodegradable films. This book is mainly directed to academics, and to undergraduate and postgraduate students in food engineering and food science and technology, who will find a selection of topics.

Book Description :

The mixing of liquids, solids and gases is one of the most commonunit operations in the food industry. Mixing increases thehomogeneity of a system by reducing non-uniformity or gradients incomposition, properties or temperature. Secondary objectives ofmixing include control of rates of heat and mass transfer,reactions and structural changes. In food processing applications,additional mixing challenges include sanitary design, complexrheology, desire for continuous processing and the effects ofmixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. Forexample, consumers expect all containers of soups, breakfastcereals, fruit mixes, etc to contain the same amount of eachingredient. If mixing fails to achieve the requiredproduct yield, quality, organoleptic or functional attributes,production costs may increase significantly. This volume brings together essential information on theprinciples and applications of mixing within food processing. Whilethere are a number of creditable references covering generalmixing, such publications tend to be aimed at the chemical industryand so topics specific to food applications are often neglected.Chapters address the underlying principles of mixing, equipmentdesign, novel monitoring techniques and the numerical techniquesavailable to advance the scientific understanding of food mixing.Food mixing applications are described in detail. The book will be useful for engineers and scientists who need tospecify and select mixing equipment for specific processingapplications and will assist with the identification and solving ofthe wide range of mixing problems that occur in the food,pharmaceutical and bioprocessing industries. It will also be ofinterest to those who teach, study and research food science andfood engineering.

Book Description :

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Book Description :

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.

Book Description :

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Book Description :

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Book Description :

Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, “Ozonation operations “, “Plasma processing operations , “Irradiation operations , “Pulsed electric fields processing operations , “High pressure processing operations , and “Radio frequency processing operations , all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed to low-temperature unit operations. Written by experts in the field of food engineering in a simple and dynamic way, this book targets Industrial Engineers and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment. Thoroughly explores new opportunities in food processing through non-thermal processes Helps readers better understand equipment in non-thermal unit operations Clarifies different non-thermal processing facilities and equipment for various types of food products

Book Description :

The comprehensive recipe section is fully in line with current nutritional thinking, and includes many vegetarian and low fat recipes. All the recipes have been carefully chosen to be manageable in a one-hour teaching session. Questions, suitable for a range of abilities, are included throughout the book to test and develop understanding.

Book Description :

Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ market. A beautiful vegetable-focused book, The Art of Simple Food II showcases flavor as inspiration and embodies Alice’s vision for eating what grows in the earth all year long. She shares her understanding of the whole plant, demystifying the process of growing and cooking your own food, and reveals the vital links between taste, cooking, gardening, and taking care of the land. Along the way, she inspires you to feed yourself deliciously through the seasons. From Rocket Salad with Babcock Peaches and Basil to Moroccan Asparagus and Spring Vegetable Ragout to Chicken with 40 Cloves of Garlic, Alice shares recipes that celebrate the ingredients she loves: tender leaf lettuces, fresh green beans, stone fruits in the height of summer, and so much more. Advice for growing your own fruits and vegetables abounds in the book—whether you are planting a garden in your backyard or on your front porch or fire escape. It is gleaned from her close relationships with local, sustainable farmers.

Book Description :

Everything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you'll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you'll explore. Canning and Preserving All-in-One For Dummies is a perfect guide for home cooks looking to learn how to can and preserve their own food, covering preparation times, cooking times, processing times, and the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods. Features 300 recipes Covers canning fruits, vegetables, meats, and seafood Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys Provides information on all types of food storage, including pickling, curing, juicing, and root cellars Whether you're new to canning and preserving or are just looking to expand your repertoire with the great new recipes contained in this book, Canning and Preserving All-in-One For Dummies gives you everything you need to save money and live healthier.

Book Description :

The first in the Books of Great Character series, a brand new fictional picture book series geared for social-emotional growth! The Bubble is about what it feels like to have a negative thought you just can't shake and the steps you can take to let it go.

Book Description :

Now in it's second edition, this book assists the early childhood teacher in designing developmentally appropriate curriculums and is a "must-have" resource for any early childhood educator or caregiver.

Book Description :

An original board book featuring the bestselling Narwhal and Jelly! Everyone's favorite underwater duo explore bubbles in the world wide waters in this silly story perfect for the youngest readers and fans. "Hilarious and charming. The most lovable duo since Frog and Toad." --NYT-bestselling creator of the Dog Man and Captain Underpants series, Dav Pilkey Dive into a brand new Narwhal and Jelly story for the youngest readers! When Narwhal accidentally bursts Jelly's bubble with their tusk-tooth, Jelly is a little sad . . . until Narwhal shows him that there are lots of bubbles in the ocean! There are little-bitty bubbles and great big bubbles. There are bubbles up high and bubbles down low. There are bubbles that are pink and bubbles that stink. It's unbelieva-bubble! This charming board book celebrates the power of imagination and play, and is perfect for both fans of the Narwhal and Jelly graphic novel series and readers new to the world wide waters.

Book Description :

Microbubbles and nanobubbles have several characteristics that are comparable with millimeter- and centimeter-sized bubbles. These characteristics are their small size, which results in large surface area and high bioactivity, low rising velocity, decreased friction drag, high internal pressure, large gas dissolution capacity, negatively charged surface, and ability to be crushed and form free radicals. Microbubbles and nanobubbles have found applications in a variety of fields such as engineering, agriculture, environment, food, and medicine. Microbubbles have been successfully used in aquacultures of oysters in Hiroshima, scallops in Hokkaido, and pearls in Mie Prefecture, Japan. This field has shown a strong potential for growth. This book comprehensively discusses microbubbles and nanobubbles and their application in aquaculture, environment, engineering, medicine, stock raising, agriculture, and marine industry. It presents their potential as a new technology that can be utilized globally.

Book Description :

Ultrafine bubbles (UFBs) are gas-filled bubbles with a diameter smaller than 1 μm. They are sometimes called bulk nanobubbles because these are not on a solid surface but inside a bulk liquid (water). They are already being used in commercial processes such as cleaning and plant cultivation. However, many mysteries still exist with respect to UFBs, such as mechanisms of stability, OH radical formation, and biological and medical effects. This is the first book on UFBs that reviews research done on them. It is helpful for those interested in the fundamentals of this emerging field and its applications, including cleaning, biological, medical, and dental students and researchers.