Development of an on-line optical method for assessment of the bubble size and morphology in aerated food products

Food Chemistry

Volumn 102, Issue 2, 2007, Pages 454-465

  Labbafi, Mohsen ^a,b   Thakur, Rajeev K ^a   Vial, Christophe ^a   Djelveh, Gholamreza ^a  

^a UNIVERSITÉ CLERMONT AUVERGNE   (France)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Aerated food; Bubble; Food foam; On line method; Whipping process

Indexed keywords

AERATION; ARTICLE; CHEESE; DAIRY PRODUCT; EMULSION; FOOD ANALYSIS; FOOD INDUSTRY; FOOD QUALITY; GAS; ICE CREAM; IMAGE ANALYSIS; ONLINE SYSTEM; QUANTITATIVE ANALYSIS;

EID: 33845298612     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.06.011     Document Type: Article

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