Adhesion in foods : fundamental principles and applications
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| Format: | Book |
| Language: | English |
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Chichester, West Sussex :
John Wiley & Sons
c2017
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Table of Contents:
- 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