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Bubbles in Food

Автор: Grant M. Campbell
Год: 1999
Издание: Amer Assn of Cereal Chemists
Страниц: 348
ISBN: 189112708, 189112708X, 189112708X
Throughout history, bubbles have been integral to the creation of the finest foods and beverages. Staples such as bread, ice cream, breakfast cereal, cheese, and beer are shaped by this traditionally underappreciated and understudied ingredient. Bubbles in Food is the proceedings of the international conference of the same name held in Manchester, UK in June 1998. The goal of the conference was to bring together a multi-disciplinary group of food industry professionals and academics to consider the issues surrounding bubble research and applications. The challenges of using bubbles in food products are threefold and common across all food groups: How can they be measured? How do they behave in specific products? How can they be used commercially for maximum benefit and profitability? Bubbles in Food brings clarity to these challenges by synthesizing the most current research on the issues inherent in them, including bubble size distributions, air...
Добавлено: 2013-10-22 15:52:07

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