Adhesion in foods : fundamental principles and applications /

Fundamental Principles and Applications.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Nussinovitch, A.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Chichester, West Sussex, UK ; Hoboken, NJ, USA : John Wiley & Sons Inc., 2017.
Temas:
Food > Analysis.
Adhesion.
Food Analysis
Adhesiveness
Aliments > Analyse.
Adhésion (Physique)
adhesion.
TECHNOLOGY & ENGINEERING > Food Science.
Adhesion
Food > Analysis
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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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