Adhesion in Foods

Adhesion in Foods

Author: Amos Nussinovitch

Publisher: John Wiley & Sons

Published: 2017-01-17

Total Pages: 233

ISBN-13: 1118851617

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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.


Book Synopsis Adhesion in Foods by : Amos Nussinovitch

Download or read book Adhesion in Foods written by Amos Nussinovitch and published by John Wiley & Sons. This book was released on 2017-01-17 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Adhesion in Foods

Adhesion in Foods

Author: A. Nussinovitch

Publisher:

Published: 2017

Total Pages:

ISBN-13: 9781523109791

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Book Synopsis Adhesion in Foods by : A. Nussinovitch

Download or read book Adhesion in Foods written by A. Nussinovitch and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Powders Properties and Characterization

Food Powders Properties and Characterization

Author: Ertan Ermiş

Publisher: Springer Nature

Published: 2020-10-29

Total Pages: 204

ISBN-13: 3030489086

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Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.


Book Synopsis Food Powders Properties and Characterization by : Ertan Ermiş

Download or read book Food Powders Properties and Characterization written by Ertan Ermiş and published by Springer Nature. This book was released on 2020-10-29 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing techniques. Food powders can be stored for a longer period of time than other food products, making them essential for food supply in many regions of the world. There have been numerous research works on food powders properties and characterization, but there has not been an updated comprehensive review in this field. Food Powders Properties and Characterization is designed as an essential reference for individuals in the food industry and academia seeking a singular source that covers most of the basic aspects of food powders. With chapters focusing on the general properties of food powders, characterization of particle and bulk properties, adhesion and surface properties, this text presents comprehensive and fully up to date coverage of this challenging and important field.

Physical Properties of Foods and Food Processing Systems

Physical Properties of Foods and Food Processing Systems

Author: M J Lewis

Publisher: Elsevier

Published: 1990-01-01

Total Pages: 469

ISBN-13: 1845698428

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This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.


Book Synopsis Physical Properties of Foods and Food Processing Systems by : M J Lewis

Download or read book Physical Properties of Foods and Food Processing Systems written by M J Lewis and published by Elsevier. This book was released on 1990-01-01 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most appropriate equipment in food technology and for making food processing calculations.

Food Science and Technology Abstracts

Food Science and Technology Abstracts

Author:

Publisher:

Published: 1982

Total Pages: 1032

ISBN-13:

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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.


Book Synopsis Food Science and Technology Abstracts by :

Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1982 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Progress in Adhesion and Adhesives, Volume 4

Progress in Adhesion and Adhesives, Volume 4

Author: K. L. Mittal

Publisher: John Wiley & Sons

Published: 2019-07-11

Total Pages: 458

ISBN-13: 1119625254

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A solid collection of interdisciplinary review articles on the latest developments in adhesion science and adhesives technology With the ever-increasing amount of research being published, it is a Herculean task to be fully conversant with the latest research developments in any field, and the arena of adhesion and adhesives is no exception. Thus, topical review articles provide an alternate and very efficient way to stay abreast of the state-of-the-art in many subjects representing the field of adhesion science and adhesives. Based on the success of the preceding volumes in this series "Progress in Adhesion and Adhesives"), the present volume comprises 9 review articles published in Volume 6 (2018) of Reviews of Adhesion and Adhesives. The subject of these reviews fall into the following general areas: 1. Adhesion to wood and wood bonds 2. Adhesive joints 3. Adhesion in microelectronic packaging 4. Surface modification 5. Contact angle, wettability and surface free energy. The topics covered include: Adhesion phenomena in microelectronic packaging; adhesives for wood and lignocellulosic materials; adhesion to wood and lignocellulosic materials; adhesively bonded lap joints having bi-adhesive and modulus-graded bondlines; adhesion between compounded elastomers; applications of contact angle measurements in pharmaceuticals and foods; oxygen or ammonia plasma treatment of polyolefin surfaces; surface free energy determination of powders and particles; wood bonds; and dispersion adhesion forces between macroscopic objects.


Book Synopsis Progress in Adhesion and Adhesives, Volume 4 by : K. L. Mittal

Download or read book Progress in Adhesion and Adhesives, Volume 4 written by K. L. Mittal and published by John Wiley & Sons. This book was released on 2019-07-11 with total page 458 pages. Available in PDF, EPUB and Kindle. Book excerpt: A solid collection of interdisciplinary review articles on the latest developments in adhesion science and adhesives technology With the ever-increasing amount of research being published, it is a Herculean task to be fully conversant with the latest research developments in any field, and the arena of adhesion and adhesives is no exception. Thus, topical review articles provide an alternate and very efficient way to stay abreast of the state-of-the-art in many subjects representing the field of adhesion science and adhesives. Based on the success of the preceding volumes in this series "Progress in Adhesion and Adhesives"), the present volume comprises 9 review articles published in Volume 6 (2018) of Reviews of Adhesion and Adhesives. The subject of these reviews fall into the following general areas: 1. Adhesion to wood and wood bonds 2. Adhesive joints 3. Adhesion in microelectronic packaging 4. Surface modification 5. Contact angle, wettability and surface free energy. The topics covered include: Adhesion phenomena in microelectronic packaging; adhesives for wood and lignocellulosic materials; adhesion to wood and lignocellulosic materials; adhesively bonded lap joints having bi-adhesive and modulus-graded bondlines; adhesion between compounded elastomers; applications of contact angle measurements in pharmaceuticals and foods; oxygen or ammonia plasma treatment of polyolefin surfaces; surface free energy determination of powders and particles; wood bonds; and dispersion adhesion forces between macroscopic objects.

Innovations in Food Packaging

Innovations in Food Packaging

Author: Jung H. Han

Publisher: Elsevier

Published: 2005-07-20

Total Pages: 503

ISBN-13: 0080455174

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Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings


Book Synopsis Innovations in Food Packaging by : Jung H. Han

Download or read book Innovations in Food Packaging written by Jung H. Han and published by Elsevier. This book was released on 2005-07-20 with total page 503 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings

Advances in Deep-Fat Frying of Foods

Advances in Deep-Fat Frying of Foods

Author: Servet Gulum Sumnu

Publisher: CRC Press

Published: 2008-12-17

Total Pages: 330

ISBN-13: 1420055593

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Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie


Book Synopsis Advances in Deep-Fat Frying of Foods by : Servet Gulum Sumnu

Download or read book Advances in Deep-Fat Frying of Foods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-12-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie

Adhesion of Dust and Powder

Adhesion of Dust and Powder

Author: Anatoliǐ Davydovich Zimon

Publisher: Springer

Published: 2013-12-11

Total Pages: 429

ISBN-13: 1489966005

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Book Synopsis Adhesion of Dust and Powder by : Anatoliǐ Davydovich Zimon

Download or read book Adhesion of Dust and Powder written by Anatoliǐ Davydovich Zimon and published by Springer. This book was released on 2013-12-11 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Formulation Engineering of Foods

Formulation Engineering of Foods

Author: Jennifer E. Norton

Publisher: John Wiley & Sons

Published: 2013-06-10

Total Pages: 407

ISBN-13: 1118597680

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Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.


Book Synopsis Formulation Engineering of Foods by : Jennifer E. Norton

Download or read book Formulation Engineering of Foods written by Jennifer E. Norton and published by John Wiley & Sons. This book was released on 2013-06-10 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.