Adhesion in Foods: Fundamental Principles and Applications

Adhesion in Foods

Fundamental Principles and Applications

New: $197.50

ISBN10: 1118851617 ISBN13: 9781118851616 Publisher: Blackwell Pub Published: Jan 17 2017 Pages: 217 Weight: 1.38lbs. Height: 9.75" Width: 6.75" Depth: 0.75" Language: English

Publisher's Comments

Adhesion in Foods: Fundamental Principles and Applications is 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.

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