Creation and characterisation of aerated food products

Campbell, Grant M.; Mougeot, Estelle

doi:10.1016/s0924-2244(00)00008-x

Cited by 373 publications

(257 citation statements)

References 30 publications

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“…Therefore, a decrease in the volume of air incorporated into the batter can directly explain these increases in specific gravities. As it is related to the final texture and volume of the cakes, the trapped air in the batter is a determinant factor for specific gravity (Campbell & Mougeot 1999).…”

Section: Resultsmentioning

confidence: 99%

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Beikzadeh¹,

Peighardoust²,

Beikzadeh³

et al. 2016

Czech J. Food Sci.

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Beikzadeh S., Peighambardoust S.H., Beikzadeh M., Asghari Javar-Abadi M., Homayouni-Rad A. (2016): Effect of psyllium husk on physical, nutritional, sensory, and staling properties of dietary prebiotic sponge cake. Czech J. Food Sci., 34: 534-540.The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control.

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Section: Resultsmentioning

confidence: 99%

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Beikzadeh¹,

Peighardoust²,

Beikzadeh³

et al. 2016

Czech J. Food Sci.

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“…In general, addition of sugars to protein solutions often impairs foamability due to enhanced stability of protein structure, but improves foam stability due to increased viscosity (2). When the foams prepared with various sucrose concentrations were baked, stabilizing effect of sucrose is pronounced (Figure 2 B, C).…”

Section: Resultsmentioning

confidence: 99%

“…(2). To produce stable foams the following abilities of the protein responsible for foam formation become important: 1) the ability to adsorb rapidly at the air-water interface, 2) the ability to denature promptly at the interface for maintaining the appropriate balance between hydrophobicity and hydrophilicity, and 3) the ability to interact mutually among the proteins that unfold at the interface and form a strong cohesive, viscoelastic film that can withstand thermal and mechanical agitation (1).…”

Section: Introductionmentioning

confidence: 99%

Guar Foaming Albumin – A Foam Stabilizer

Shimoyama¹,

Doi²

2012

Food Additive

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“…Food foams such as ice cream that are found in the food industry are popular because they affect tastes and textures (Campbell and Mougeot, 1999). The foaming operation involves the dispersion of gas bubbles in a liquid matrix.…”

Section: Food Processingmentioning

confidence: 99%

Applications of Microfluidics in the Agro-Food Sector: A Review

Kim¹,

Lim²,

Mo³

2016

Journal of Biosystems Engineering

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Background: Microfluidics is of considerable importance in food and agricultural industries. Microfluidics processes low volumes of fluids in channels with extremely small dimensions of tens of micrometers. It enables the miniaturization of analytical devices and reductions in cost and turnaround times. This allows automation, high-throughput analysis, and processing in food and agricultural applications. Purpose: This review aims to provide information on the applications of microfluidics in the agro-food sector to overcome limitations posed by conventional technologies. Results: Microfluidics contributes to medical diagnosis, biological analysis, drug discovery, chemical synthesis, biotechnology, gene sequencing, and ecology. Recently, the applications of microfluidics in food and agricultural industries have increased. A few examples of these applications include food safety analysis, food processing, and animal production. This study examines the fundamentals of microfluidics including fabrication, control, applications, and future trends of microfluidics in the agro-food sector. Conclusions: Future research efforts should focus on developing a small portable platform with modules for fluid handling, sample preparation, and signal detection electronics.

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Creation and characterisation of aerated food products

Cited by 373 publications

References 30 publications

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Guar Foaming Albumin – A Foam Stabilizer

Applications of Microfluidics in the Agro-Food Sector: A Review

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