{"product_id":"adhesion-in-foods-9781118851616","title":"Adhesion in Foods","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eTo 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.\u003c\/p\u003e \u003cp\u003eChapters 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.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eAdhesion in Foods: Fundamental Principles and Applications\u003c\/i\u003e is dedicated not only to the academic communi\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAbout the Author ix\u003c\/p\u003e \u003cp\u003eAcknowledgments xi\u003c\/p\u003e \u003cp\u003eOutline xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Adhesion: Definition and Nomenclature 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Adhesives—a Brief Historical Viewpoint 1\u003c\/p\u003e \u003cp\u003e1.3 Nomenclature and Definitions of Adhesion Terms 6\u003c\/p\u003e \u003cp\u003e1.4 Concluding Remarks 11\u003c\/p\u003e \u003cp\u003eReferences 12\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Adhesion Mechanisms and Measurements 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 17\u003c\/p\u003e \u003cp\u003e2.2 The Phenomenon of Adhesion 17\u003c\/p\u003e \u003cp\u003e2.3 Methods of Determining Adhesion of Food Materials 27\u003c\/p\u003e \u003cp\u003e2.4 Adhesion Strength Measurements 29\u003c\/p\u003e \u003cp\u003e2.5 Wettability 30\u003c\/p\u003e \u003cp\u003eReferences 39\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Stickiness of Foods and Its Relation to Technological Processes 47\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 47\u003c\/p\u003e \u003cp\u003e3.2 Dough Properties and Stickiness 47\u003c\/p\u003e \u003cp\u003e3.3 Cookies, Breads, Cakes, and Pasta 49\u003c\/p\u003e \u003cp\u003e3.4 Stickiness of Rice 54\u003c\/p\u003e \u003cp\u003e3.5 Fruit Powders 57\u003c\/p\u003e \u003cp\u003e3.6 Stickiness of Milk Powders 59\u003c\/p\u003e \u003cp\u003e3.7 Cereal Products 60\u003c\/p\u003e \u003cp\u003e3.8 Relations Between Technological Processes and Stickiness 61\u003c\/p\u003e \u003cp\u003eReferences 65\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Perception of Stickiness 75\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 75\u003c\/p\u003e \u003cp\u003e4.2 Collection and Classification of Words for Descriptions of Food Texture 75\u003c\/p\u003e \u003cp\u003e4.3 Principles of Objective Measurements of Stickiness 77\u003c\/p\u003e \u003cp\u003e4.4 The Problematic Nature of Instrumental Determinations 78\u003c\/p\u003e \u003cp\u003e4.5 Perception of Stickiness in Oil-in-Water Dairy Emulsions 79\u003c\/p\u003e \u003cp\u003e4.6 Stickiness of Dispersions, Semi-solids, and Sugar-rich Foods 80\u003c\/p\u003e \u003cp\u003e4.7 Changes in Sensory Stickiness Perception with Age 84\u003c\/p\u003e \u003cp\u003eReferences 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Hydrocolloids as Adhesive Agents in Foods 93\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 93\u003c\/p\u003e \u003cp\u003e5.2 Food Uses and Applications of Adhesives 93\u003c\/p\u003e \u003cp\u003e5.3 Hydrogel–Adherend Relationships and Structure–Function Issues 94\u003c\/p\u003e \u003cp\u003e5.4 Hydrocolloid Adhesion Tests 96\u003c\/p\u003e \u003cp\u003e5.5 Hydrocolloids as Wet Glues 98\u003c\/p\u003e \u003cp\u003e5.6 Hydrocolloids as Adhesives in Foods 100\u003c\/p\u003e \u003cp\u003e5.7 Hydrocolloid Adhesion: Future Prospects and Possible Developments 109\u003c\/p\u003e \u003cp\u003eReferences 110\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods 115\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 115\u003c\/p\u003e \u003cp\u003e6.2 A Few Definitions 115\u003c\/p\u003e \u003cp\u003e6.3 Enrobing Processes 118\u003c\/p\u003e \u003cp\u003e6.4 Types of Batter and Their Use in Different Products 119\u003c\/p\u003e \u003cp\u003e6.5 Breaded Products 128\u003c\/p\u003e \u003cp\u003e6.6 New Batters and Breadings 131\u003c\/p\u003e \u003cp\u003eReferences 132\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Electrostatic Adhesion in Foods 137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 137\u003c\/p\u003e \u003cp\u003e7.2 Technology of Electrostatic Powder Spraying 137\u003c\/p\u003e \u003cp\u003e7.3 Adhesion of Food Powders onto Food Products 140\u003c\/p\u003e \u003cp\u003e7.4 Adhesion of Sodium Chloride and Its Effect on Coating 143\u003c\/p\u003e \u003cp\u003e7.5 Other Food-Related Uses of Electrostatic Adhesion 147\u003c\/p\u003e \u003cp\u003eReferences 152\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Multilayered Adhered Food Products 159\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 159\u003c\/p\u003e \u003cp\u003e8.2 Multilayered Hydrocolloid-Based Foodstuffs 159\u003c\/p\u003e \u003cp\u003e8.3 Stiffness and Compressive Deformabilities of Multilayered Texturized Fruits and Gels 160\u003c\/p\u003e \u003cp\u003e8.4 Other Edible Multilayered Hydrocolloid Products 161\u003c\/p\u003e \u003cp\u003e8.5 Layered Cellular Solids 164\u003c\/p\u003e \u003cp\u003e8.6 Future Biotechnological Potential Uses of Multilayered Gels 165\u003c\/p\u003e \u003cp\u003e8.7 Methods to Estimate Properties of Multilayered Products 167\u003c\/p\u003e \u003cp\u003e8.8 Current Systems and Methods to Prepare Multilayered Products 168\u003c\/p\u003e \u003cp\u003e8.9 Problems Related to Multilayered and Colored Products 169\u003c\/p\u003e \u003cp\u003eReferences 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Adhesion of Substances to Food Packages and Cookware 179\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Wetting Properties of Food Packaging 179\u003c\/p\u003e \u003cp\u003e9.2 Adhesion of Fermented Dairy Products to Packaging Materials 182\u003c\/p\u003e \u003cp\u003e9.3 Active Food Packaging and Bacterial Adhesion 184\u003c\/p\u003e \u003cp\u003e9.4 Antimicrobial Food Packaging 185\u003c\/p\u003e \u003cp\u003e9.5 Protein Adsorption to Processing Surfaces 187\u003c\/p\u003e \u003cp\u003e9.6 Adhesion of Edible Oils to Food-Contact Surfaces 188\u003c\/p\u003e \u003cp\u003e9.7 Microorganism Adhesion to and Oil Removal from Modified Surfaces 188\u003c\/p\u003e \u003cp\u003e9.8 Aspects of Non-stick Coatings for Cookware 190\u003c\/p\u003e \u003cp\u003eReferences 192\u003c\/p\u003e \u003cp\u003eIndex 199\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406934810967,"sku":"9781118851616","price":130.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118851616.jpg?v=1730497609","url":"https:\/\/bookcurl.com\/products\/adhesion-in-foods-9781118851616","provider":"Book 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