NEW & ON SALE
Bubbles in Food 2: Novelty, Health and Luxury

A wide variety of interesting physical phenomena are associated with bubbly materials.  Some of these phenomena are put to good use in applications such as ultrasound contrast agents for medical diagnostics and bubble curtains for protecting marine life from underwater piling operations.  But, it is in the food industry where the interesting properties brought about by incorporating bubbles into liquid or viscoelastic matrices is used to good effect to impart luxury, novelty and some health-promoting aspects to a range of food products.

The novelty and distinctiveness of the most important and interesting food and drink products is attributable to bubbles, including bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding how to create and control bubbles in food products is therefore key to the success of both the domestic chef and the industrial food manufacturer.

The book Bubbles in Food 2: Novelty, Health and Luxury is a fully updated and expanded addition to the scientific literature on the topic of bubbles in food that adds to the knowledge in the original Bubbles in Food book that was 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 behaviour. These techniques and approaches provide the 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.

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 behaviour
·        Studies on specific food products or processing operations
·        Historical analyses highlighting the creation of aerated food products

More details on chapters in the book can be found at:
http://interactive.aaccnet.org/source/orders/index.cfm?SKU=27595

This book is available for a limited time at the sale price of $169 (regular $189) from AACC International.  Orders are accepted now for shipping in December 2008.  Contact AACC International directly (aacc@scisoc.org) or reply to this e-mail. 

Or order online:
http://interactive.aaccnet.org/source/orders/index.cfm?task=3&CATEGORY=BKH01&SKU=27595