Bubble in Food 2 from C.H.I.P.S.

Bubbles in Food 2
Novelty, Health and Luxury
edited by Grant M. Campbell

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.

This new 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


  1. A History of Aerated Foods

Novel Processing

  1. A History of Aerated Chocolate
  2. Study of the Dynamics and Size Distributions of Air Bubbles During Mixing in a Continuous Food Mixer
  3. Pore Generation in Food Materials by Application of Microwave Energy Under Sub-atmospheric Pressure

Bubble Detection and Quantification

  1. Investigating the Bubble Size Distribution in Dough Using Ultrasound
  2. Quantifying the Morphology of Bread Crusts
  3. Fractal and Image Analysis of Mexican Sweet Bread Bubble Distribution; Influence of Fermentation and Mixing Time
  4. Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis
  5. Crumb Features Quantification by Cryo-Scanning Electron Microscopy Images
  6. An Acoustic Sensor to Measure Bubbles in Food Foams to Monitor Production
  7. Structural Image Analysis of Food Foams and Aerated Food Products

Bubble Stability

  1. Drainage and Coarsening Effects on the Time-Dependent Rheology of Whole Egg and Egg White Foams and Batters
  2. Influence of pH on the Molecular Structure and Bubble Stabilising Properties of Bovine a-Lactalbumin
  3. Permeability of Bubbles Stabilized by Proteins
  4. Bubbles Rising in Line: Champagne, Lager, Cider
  5. Formation and Stability of Milk Foams

Sensory, Textural and Rheological Effects of Bubbles in Food

  1. Characterization and Prediction of the Fracture Response of Solid Food Foams
  2. Effect of the Rheology of the Continuous Phase on Foaming Process: Viscosity-Temperature Impact
  3. Foaming Kinetics Study of Molten Potato Starch Using a Cambridge Multi-Pass Rheometer (MPR)

Breadmaking: A Series of Aeration Operations

  1. Mixing Bread Doughs Under Highly Soluble Gas Atmospheres and the Effect on Bread Crumb Texture: Experimental Results and Theoretical Interpretation
  2. Degassing of Dough Pieces During Sheeting
  3. Using Ultrasound to Probe Nucleation and Growth of Bubbles in Bread Dough and to Examine the Resulting Cellular Structure of Bread Crumb
  4. Impact of Freezing Rate of Bread Dough on Dough Expansion During Fermentation. Use of MRI to Assess Local Porosity
  5. Role of the Crust Formation on Local Expansion During Bread Baking
  6. Coupled Heat and Mass Transfers in a Solid Foam with Water Phase Transitions: Application to a Model Foam and Bread
  7. In situ Fast X-Ray Tomography Study of the Evolution of Cellular Structure in Bread Dough During Proving and Baking
  8. X-Ray Tomography of Structure Formation in Bread and Cakes During Baking
  9. CO2 Release During Baking as a Response Parameter for Monitoring the Bubble Opening
  10. Mechanism of Gas Cell Stability in Breadmaking
  11. Bubbles in Bread: Is the Answer in the Genes?

Bubble Behaviour in High-Fibre Breads

  1. The Influence of Dietary Fibres on Bubble Development During Bread Making
  2. Expansion Capacity of Bran-Enriched Doughs in Different Scales of Laboratory Mixers
  3. Bran in Bread: Effects of Particle Size and Level of Wheat and Oat Bran on Mixing, Proving and Baking
  4. Effect of Wheat Bran Particle Size on Aeration of Bread Dough During Mixing

Other Cereal-Based Goods

  1. Structural Basis and Process Requirements for Corn-Based Products Crispness
  2. A Knowledge Base on Cereal Food Foams Processing and Behaviour
  3. Aeration of Biscuit Doughs During Mixing
  4. Mathematical Modelling of Crumpet Formation
  5. A History of Pizza


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Bubbles in Food 2
Novelty, Health and Luxury
edited by Grant M. Campbell

2008 439 pages $188.00 + shipping
Texas residents please add 6.75 % sales tax

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