01170nam a2200277 a 4500991002632069707536141121s2009 it a b 000 0 ita db14206341-39ule_instBibl. Dip.le Aggr. Matematica e Fisica - Sez. Fisicaeng617.7/52319LC RE977.C6617.7Veys, Jane480239Elementi essenziali nella pratica delle lenti a contatto /Jane Veys, John Meyler, Ian Davies[s.l.] :The Vision Care Institute,c2009iii, 168 p. :ill. ;24 cmIncludes Bibliography: p. 168Contact lensesMeyler, Johnauthorhttp://id.loc.gov/vocabulary/relators/aut732757Davies, Ianauthorhttp://id.loc.gov/vocabulary/relators/aut732758.b1420634121-11-1421-11-14991002632069707536LE006 617.7 VEY12006000172394le006gE20.00-l- 06060.i1564531921-11-14Elementi essenziali nella pratica delle lenti a contatto1443693UNISALENTOle00621-11-14ma itait 0002831oam 2200505 450 991082492730332120240131181922.01-118-85160-91-5231-0979-31-118-85157-9(CKB)4330000000007299(Au-PeEL)EBL4733014(CaPaEBR)ebr11294831(CaONFJC)MIL968737(MiAaPQ)EBC4733014(OCoLC)962305398(EXLCZ)99433000000000729920161117h20172017 uy 0engurcnu||||||||rdacontentrdamediardacarrierAdhesion in foods fundamental principles and applications /Amos NussinovitchChichester, West Sussex, England :Wiley-Blackwell,2017.©20171 online resource (236 pages) illustrations (some color)THEi Wiley ebooks.1-118-85159-5 1-118-85161-7 Includes bibliographical references at the end of each chapters and index.To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in various foods and its relation to technological processes; perception of stickiness; hydrocolloids as adhesive agents for foods; adhesion phenomena in coated, battered, breaded and fried foods; electrostatic adhesion in foods; multilayered adhered food products, and adhesion of substances to packaging and cookware. Adhesion in Foods: Fundamental Principles and Applications is dedicated not only to the academic community but also to the broader population of industrialists and experimentalists who will find it to be not only a source of knowledge, but also a launching pad for novel ideas and inventions. In particular, this book is expected to be of interest to personnel involved in food formulation, food scientists, food technologists, industrial chemists and engineers, and those working in product development.FoodAnalysisAdhesionFoodAnalysis.Adhesion.664.07Nussinovitch A. 954939MiAaPQMiAaPQMiAaPQBOOK9910824927303321Adhesion in foods3951886UNINA