Aerated Foods

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Aerated Foods

Author : Ganesan Narsimhan
Publisher : John Wiley & Sons
ISBN 13 : 1119591481
Total Pages : 432 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis Aerated Foods by : Ganesan Narsimhan

Download or read book Aerated Foods written by Ganesan Narsimhan and published by John Wiley & Sons. This book was released on 2019-06-07 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Aerated Foods

Author : Ganesan Narsimhan
Publisher : John Wiley & Sons
ISBN 13 : 1119591465
Total Pages : 594 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis Aerated Foods by : Ganesan Narsimhan

Download or read book Aerated Foods written by Ganesan Narsimhan and published by John Wiley & Sons. This book was released on 2019-06-07 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

The Art and Science of Aerated Foods

Author : Nyuk Ling Chin
Publisher : Springer
ISBN 13 : 9783031316890
Total Pages : 0 pages
Book Rating : 4.3/5 (168 download)

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Book Synopsis The Art and Science of Aerated Foods by : Nyuk Ling Chin

Download or read book The Art and Science of Aerated Foods written by Nyuk Ling Chin and published by Springer. This book was released on 2024-10-24 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Encyclopedia of Food and Health

Author :
Publisher : Academic Press
ISBN 13 : 0123849535
Total Pages : 2379 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Encyclopedia of Food and Health by :

Download or read book Encyclopedia of Food and Health written by and published by Academic Press. This book was released on 2015-08-26 with total page 2379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approx.3876 pages Approx.3876 pages

Aerated Lagoon Treatment of Food Processing Wastes

Author : Kenneth A. Dostal
Publisher :
ISBN 13 :
Total Pages : 64 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Aerated Lagoon Treatment of Food Processing Wastes by : Kenneth A. Dostal

Download or read book Aerated Lagoon Treatment of Food Processing Wastes written by Kenneth A. Dostal and published by . This book was released on 1968 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Colloids

Author : E. Dickinson
Publisher : Elsevier
ISBN 13 : 1845698266
Total Pages : 428 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Food Colloids by : E. Dickinson

Download or read book Food Colloids written by E. Dickinson and published by Elsevier. This book was released on 1997-01-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Snack Foods

Author : Suvendu Bhattacharya
Publisher : Academic Press
ISBN 13 : 0128197609
Total Pages : 570 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Snack Foods by : Suvendu Bhattacharya

Download or read book Snack Foods written by Suvendu Bhattacharya and published by Academic Press. This book was released on 2022-09-06 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt: Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries. - Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency - Explores the use of innovative methods for the development of healthy snacks - Includes indications for the wide commercialization of traditional foods in the near future

Food Colloids

Author : Eric Dickinson
Publisher : Royal Society of Chemistry
ISBN 13 : 1847550843
Total Pages : 436 pages
Book Rating : 4.8/5 (475 download)

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Book Synopsis Food Colloids by : Eric Dickinson

Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Physical Chemistry of Foods

Author : Pieter Walstra
Publisher : CRC Press
ISBN 13 : 9780203910436
Total Pages : 834 pages
Book Rating : 4.9/5 (14 download)

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Book Synopsis Physical Chemistry of Foods by : Pieter Walstra

Download or read book Physical Chemistry of Foods written by Pieter Walstra and published by CRC Press. This book was released on 2002-10-08 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Processing

Author : Anilkumar G. Gaonkar
Publisher : Elsevier
ISBN 13 : 0080531849
Total Pages : 331 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Food Processing by : Anilkumar G. Gaonkar

Download or read book Food Processing written by Anilkumar G. Gaonkar and published by Elsevier. This book was released on 1995-10-13 with total page 331 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

Advances in Noninvasive Food Analysis

Author : Muhammad Kashif Iqbal Khan
Publisher : CRC Press
ISBN 13 : 0429998201
Total Pages : 334 pages
Book Rating : 4.4/5 (299 download)

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Book Synopsis Advances in Noninvasive Food Analysis by : Muhammad Kashif Iqbal Khan

Download or read book Advances in Noninvasive Food Analysis written by Muhammad Kashif Iqbal Khan and published by CRC Press. This book was released on 2019-10-16 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

Buying Practices and Food Use of Employee Food Services in Manufacturing Plants

Author : Rosalind Caribelle Lifquist
Publisher :
ISBN 13 :
Total Pages : 1032 pages
Book Rating : 4.F/5 ( download)

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Book Synopsis Buying Practices and Food Use of Employee Food Services in Manufacturing Plants by : Rosalind Caribelle Lifquist

Download or read book Buying Practices and Food Use of Employee Food Services in Manufacturing Plants written by Rosalind Caribelle Lifquist and published by . This book was released on 1959 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Sketch

Author :
Publisher :
ISBN 13 :
Total Pages : 672 pages
Book Rating : 4.:/5 (334 download)

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Book Synopsis The Sketch by :

Download or read book The Sketch written by and published by . This book was released on 1893 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Emulsions

Author : Stig Friberg
Publisher : CRC Press
ISBN 13 : 0203913221
Total Pages : 665 pages
Book Rating : 4.2/5 (39 download)

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Book Synopsis Food Emulsions by : Stig Friberg

Download or read book Food Emulsions written by Stig Friberg and published by CRC Press. This book was released on 2003-11-04 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the

Functional Properties of Food Components

Author : Yeshajahu Pomeranz
Publisher : Elsevier
ISBN 13 : 0323146368
Total Pages : 549 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Functional Properties of Food Components by : Yeshajahu Pomeranz

Download or read book Functional Properties of Food Components written by Yeshajahu Pomeranz and published by Elsevier. This book was released on 2012-12-02 with total page 549 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods? Why do those components/entities perform the way they do and, often, why do they fail to perform as expected? Which functions continue to be elusive and require more searching and probing? The book is organized into three parts. Part I discusses specific food components such as water, carbohydrates, corn sweeteners and wheat carbohydrates, proteins, lipids, and enzymes. Part II deals with food additives and foods of the future; and reviews the role of components in four well-established foods: dairy, wheat flour, malt, and soybean products. Part III presents the available information and documentation on food components. This book is intended for the undergraduate with a background in the general biochemistry of natural materials, but is also interested in specific information on the function of those components in foods. It is also meant for the food scientist or technologist who is familiar with food formulation and production, and for any other interested reader with an appropriate background, whether managerial or scientific.

Food Labeling Manual

Author :
Publisher :
ISBN 13 :
Total Pages : 388 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Food Labeling Manual by :

Download or read book Food Labeling Manual written by and published by . This book was released on 1996 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food Materials Science

Author : José Miguel Aguilera
Publisher : Springer Science & Business Media
ISBN 13 : 0387719474
Total Pages : 611 pages
Book Rating : 4.3/5 (877 download)

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Book Synopsis Food Materials Science by : José Miguel Aguilera

Download or read book Food Materials Science written by José Miguel Aguilera and published by Springer Science & Business Media. This book was released on 2007-10-24 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.