Creation and characterisation of aerated food products

@inproceedings{Campbell1999CreationAC,
  title={Creation and characterisation of aerated food products},
  author={Grant M. Campbell and Estelle Mougeot},
  year={1999}
}
  • Grant M. Campbell, Estelle Mougeot
  • Published 1999
  • Biology
  • A diverse range of foods are aerated, using a similarly varied assortment of processing methods. Aerated foods are generally poorly understood, but are of increasing importance as manufacturers seek to exploit the novelty and versatility of bubbles as food ingredients. Food aeration is one of the fastest growing unit operations, while many ingredients achieve their functionality through their effects at bubble interfaces. This paper reviews the range of aerated foods, and attempts to bring… CONTINUE READING

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