Adhesion in foods : fundamental principles and applications

Fundamental Principles and Applications.

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Bibliographic Details
Main Author Nussinovitch, A.
Format Electronic eBook
LanguageEnglish
Published Chichester, West Sussex, UK ; Hoboken, NJ, USA : John Wiley & Sons Inc., 2017.
Subjects
Food > Analysis.
Adhesion.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781118851579
1118851579
9781118851593
1118851595
9781523109791
1523109793
9781118851616
1118851617
9781118851609
Physical Description1 online resource

Cover

Table of Contents:
  • Adhesion
  • Adhesion Mechanisms and Measurements
  • Stickiness of Foods and Its Relation to Technological Processes
  • Perception of Stickiness
  • Hydrocolloids as Adhesive Agents in Foods
  • Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods
  • Electrostatic Adhesion in Foods
  • Multilayered Adhered Food Products
  • Adhesion of Substances to Food Packages and Cookware.

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