Aerated foods : principles, formation and stability / Prof Dr. Ganesan Narsimhan.

Format:

Book

Author/Creator:

Narsimhan, Ganesan, 1948- author.

Series:

THEi Wiley ebooks.

Language:

English

Subjects (All):

Food--Aeration.

Food.

Physical Description:

1 online resource (629 pages)

Place of Publication:

Hoboken, New Jersey : Wiley Blackwell, [2019]

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

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.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781119591481

1119591481

9781119591467

1119591465

9781119189954

1119189950