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00000cam a2200000 7i4500 |
| 001 |
0000091554 |
| 005 |
20200712093000.0 |
| 008 |
170530s2017 enk eng |
| 020 |
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|a 9781118851609
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| 020 |
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|a 9781118851616
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| 040 |
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|a UniSZA
|e rda
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| 050 |
0 |
0 |
|a TX541
|b .N87 2017
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| 090 |
0 |
0 |
|a TX541
|b .N87 2017
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| 100 |
1 |
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|a Nussinovitch, A. ,
|e author
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| 245 |
1 |
0 |
|a Adhesion in foods :
|b fundamental principles and applications
|c Amos Nussinovitch
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| 264 |
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1 |
|a Chichester, West Sussex :
|b John Wiley & Sons
|c c2017
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| 300 |
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|a xvi, 217 pages :
|b illustration ;
|c 25 cm.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a unmediated
|2 rdamedia
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| 338 |
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|a volume
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
0 |
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|a 1. Adhesion: definition and nomenclatura -- 2. Adhesion mechanisms and measurements -- 3. Stickiness of foods and its relation to technological process -- 4. Perception of stickiness -- 5. Hydrocolloids as adhesive agents in foods -- 6. Adhesion phenomena in coated, battered, breaded, and fried foods -- 7. Electrostatic adhesion in foods -- 8. Multilayered adhered ford products -- 9. Adhesion of substances to food packages and cookware
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| 650 |
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0 |
|a Adhesion
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| 650 |
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0 |
|a Food
|x Analysis
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| 999 |
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|a 1000170182
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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