LEADER 02831oam 2200505 450 001 9910149525003321 005 20240131181922.0 010 $a1-118-85160-9 010 $a1-5231-0979-3 010 $a1-118-85157-9 035 $a(CKB)4330000000007299 035 $a(MiAaPQ)EBC4733014 035 $a(Au-PeEL)EBL4733014 035 $a(CaPaEBR)ebr11294831 035 $a(CaONFJC)MIL968737 035 $a(OCoLC)962450626 035 $a(EXLCZ)994330000000007299 100 $a20161117h20172017 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aAdhesion in foods $efundamental principles and applications /$fAmos Nussinovitch 210 1$aChichester, West Sussex, England :$cWiley-Blackwell,$d2017. 210 4$dİ2017 215 $a1 online resource (236 pages) $cillustrations (some color) 225 0 $aTHEi Wiley ebooks. 311 0 $a1-118-85159-5 311 0 $a1-118-85161-7 320 $aIncludes bibliographical references at the end of each chapters and index. 330 $aTo 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. 606 $aFood$xAnalysis 606 $aAdhesion 615 0$aFood$xAnalysis. 615 0$aAdhesion. 676 $a664.07 700 $aNussinovitch$b A. $0954939 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910149525003321 996 $aAdhesion in foods$92159814 997 $aUNINA