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Adhesion in Foods : Fundamental Principles and Applications.
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 manufact...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
Wiley,
2016.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn962450626 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n|---||||| | ||
| 008 | 161112s2016 xx ob 001 0 eng d | ||
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| 020 | |a 9781118851593 | ||
| 020 | |a 1118851595 | ||
| 020 | |z 9781118851616 | ||
| 035 | |a (OCoLC)962450626 | ||
| 050 | 4 | |a TX541.N858 2017 | |
| 082 | 0 | 4 | |a 664.07 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Nussinovitch, Amos. | |
| 245 | 1 | 0 | |a Adhesion in Foods : |b Fundamental Principles and Applications. |
| 260 | |a Somerset : |b Wiley, |c 2016. | ||
| 300 | |a 1 online resource (236 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Title Page ; Copyright Page; Contents; About the Author; Acknowledgments; Outline; Chapter 1 Adhesion: Definition and Nomenclature; 1.1 Introduction; 1.2 Adhesives-a Brief Historical Viewpoint; 1.3 Nomenclature and Definitions of Adhesion Terms; 1.3.1 Adhere; 1.3.2 Adherend; 1.3.3 Adhesion; 1.3.4 Adhesion Ability in Insects and the Gecko; 1.3.5 Adhesive; 1.3.6 Adhesive Assembly; 1.3.7 Adhesive Bonding; 1.3.8 Bacterial Adhesion; 1.3.9 Cell-Adhesion Molecules ; 1.3.10 Contact Adhesive; 1.3.11 Contact Mechanics; 1.3.12 Lateral Adhesion; 1.3.13 Mechanisms of Adhesion; 1.3.14 Mucoadhesion. | |
| 505 | 8 | |a 1.3.15 Pressure-Sensitive Adhesives (PSAs) 1.3.16 Strength of Adhesion; 1.3.17 Wettability; 1.4 Concluding Remarks; References; Chapter 2 Adhesion Mechanisms and Measurements; 2.1 Introduction; 2.2 The Phenomenon of Adhesion; 2.2.1 Mechanical Interlocking; 2.2.2 Electrical Model; 2.2.3 Diffusion Model; 2.2.4 Thermodynamic Adsorption; 2.2.5 Rheological Model; 2.2.6 Chemical Bonding Theory; 2.2.7 Food Model Adhesion: Conclusions; 2.3 Methods of Determining Adhesion of Food Materials; 2.3.1 Introduction; 2.3.2 Adhesion Evaluations; 2.3.2.1 Weighing; 2.3.2.2 UV Absorbance Measurements. | |
| 505 | 8 | |a 2.3.2.3 Adhesive Loss Measurements2.4 Adhesion Strength Measurements; 2.5 Wettability; 2.5.1 Introduction; 2.5.2 Tilted Plane; 2.5.3 Contact Angle; 2.5.4 Liquid Surface Tension; References; Chapter 3 Stickiness of Foods and Its Relation to Technological Processes; 3.1 Introduction; 3.2 Dough Properties and Stickiness; 3.3 Cookies, Breads, Cakes, and Pasta; 3.3.1 Cookie Composition and Stickiness; 3.3.2 Bread Ingredients and Stickiness; 3.3.3 Cakes; 3.3.4 Influence of Ingredients on Pasta Stickiness; 3.3.5 Stickiness of Miscellaneous Products; 3.4 Stickiness of Rice; 3.5 Fruit Powders. | |
| 505 | 8 | |a 3.6 Stickiness of Milk Powders3.7 Cereal Products; 3.8 Relations Between Technological Processes and Stickiness; 3.8.1 Spray-drying of Sugar-rich Foods ; 3.8.2 Foam-mat Drying ; 3.8.3 Extrusion and Cooking in a Microwave Oven; References; Chapter 4 Perception of Stickiness; 4.1 Introduction; 4.2 Collection and Classification of Words for Descriptions of Food Texture; 4.3 Principles of Objective Measurements of Stickiness; 4.4 The Problematic Nature of Instrumental Determinations; 4.5 Perception of Stickiness in Oil-in-Water Dairy Emulsions. | |
| 505 | 8 | |a 4.6 Stickiness of Dispersions, Semi-solids, and Sugar-rich Foods 4.6.1 Perception of Particles in Food; 4.6.2 Stickiness of Fluid Foods; 4.6.3 Perception of Sugar-rich Foods ; 4.7 Changes in Sensory Stickiness Perception with Age; References; Chapter 5 Hydrocolloids as Adhesive Agents in Foods; 5.1 Introduction; 5.2 Food Uses and Applications of Adhesives; 5.3 Hydrogel-Adherend Relationships and Structure-Function Issues; 5.4 Hydrocolloid Adhesion Tests; 5.5 Hydrocolloids as Wet Glues; 5.6 Hydrocolloids as Adhesives in Foods; 5.6.1 Fried Food Products; 5.6.2 Adhesion of Seasonings; 5.6.3 Jams. | |
| 500 | |a 5.6.4 Food Coatings. | ||
| 520 | |a 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. | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Adhesion. | |
| 650 | 2 | |a Food Analysis | |
| 650 | 2 | |a Adhesiveness | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 6 | |a Adhésion (Physique) | |
| 650 | 7 | |a adhesion. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Adhesion |2 fast | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 758 | |i has work: |a Adhesion in foods (Text) |1 https://id.oclc.org/worldcat/entity/E39PCXBgkjrjMvWmYPXG8QxKwK |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Nussinovitch, Amos. |t Adhesion in Foods : Fundamental Principles and Applications. |d Somerset : Wiley, ©2016 |z 9781118851616 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4733014 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL4733014 | ||
| 938 | |a Recorded Books, LLC |b RECE |n rbeEB00690469 | ||
| 994 | |a 92 |b IZTAP | ||