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Adhesion in foods : fundamental principles and applications /

Nussinovitch, A.

Adhesion in foods : fundamental principles and applications / by Amos Nussinovitch. - 1 online resource.

Includes bibliographical references and index.

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.

ISBN: 9781118851579 1118851579 9781118851593 1118851595

Subjects--Topical Terms:
Food--Analysis.
Adhesion.

Index Terms--Genre/Form:
Electronic books.

LC Class. No.: TX541 / .N858 2017eb

Dewey Class. No.: 664/.07

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Adhesion in foods : fundamental principles and applications /

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