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Author: Amos Nussinovitch Publisher: John Wiley & Sons ISBN: 1118851617 Category : Technology & Engineering Languages : en Pages : 233
Book Description
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.
Author: Amos Nussinovitch Publisher: John Wiley & Sons ISBN: 1118851617 Category : Technology & Engineering Languages : en Pages : 233
Book Description
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.
Author: M. Shafiur Rahman Publisher: CRC Press ISBN: 1420017373 Category : Technology & Engineering Languages : en Pages : 1088
Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Author: Ertan Ermiş Publisher: Springer Nature ISBN: 3030489086 Category : Technology & Engineering Languages : en Pages : 204
Book Description
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.
Author: Parameswarakuma Mallikarjunan Publisher: CRC Press ISBN: 0203492293 Category : Technology & Engineering Languages : en Pages : 196
Book Description
Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have
Author: Amos Nussinovitch Publisher: John Wiley & Sons ISBN: 1405173521 Category : Technology & Engineering Languages : en Pages : 240
Book Description
Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation.
Author: John Comyn Publisher: Royal Society of Chemistry ISBN: 1847550061 Category : Technology & Engineering Languages : en Pages : 162
Book Description
The use of adhesives is widespread and growing, and there are few modern artefacts, from the simple cereal packet, to the jumbo jet, that are without this means of joining. Adhesion Science provides an illuminating account of the science underlying the use of adhesives, a branch of chemical technology which is fundamental to the science of coatings and composite materials and to the performance of all types of bonded structures. This book guides the reader through the essential basic polymer science, and the chemistry of adhesives in use at present. It discusses surface preparation for adhesive bonding, and the use of primers and coupling agents. There is a detailed chapter on contact angles and what can be predicted from them. A simple guide on stress distribution joints and how this relates to testing is included. It also examines the interaction of adhesives and the environment, including an analysis of the resistance of joints to water, oxygen and ultra-violet light. Adhesion Science provides a comprehensive introduction to the chemistry of adhesives, and will be of interest not only to chemists, but also to readers with a background in physical or materials science.
Author: Bhesh Bhandari Publisher: John Wiley & Sons ISBN: 1118373928 Category : Technology & Engineering Languages : en Pages : 438
Book Description
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Author: Mohammed M. Farid Publisher: CRC Press ISBN: 142005354X Category : Science Languages : en Pages : 1000
Book Description
Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Author: Anatolii D. Zimon Publisher: Springer Science & Business Media ISBN: 1461585767 Category : Technology & Engineering Languages : en Pages : 445
Book Description
ties on adhesion (Chapter V); and the detachment of particles by an air stream (Chapter X). The other chapters have undergone substantial revision: New material has been introduced, and topics such as autohesion, wetting, film ad hesion, and surface washing have been eliminated. The expansion of research on adhesive interaction has led to many joint endeavors with students and followers; the author gives special thanks to G. A. Serebryakov, K. A. Lazarev, E. I. Andrianov, E. I. Dergunov, and E. A. Ronginskii. Many years of creative cooperation bind the author to the staff of the Omsk Branch of the Frunze Polytechnic Institute, headed by Zh. T. Tekenov, Candidate of Physico mathematical Sciences. The author thanks Professor G.1. Fuks, Doctor of Chemical Sciences, for his help in the preparation of the first and second editions of this monograph; his constructive criticism and gracious assistance have raised the level of quality of the material set forth here. In the preparation of this book, as in all the previous books, inestimable help has been given by my wife, Antonina Alekseevna Zimon, without whose participation it would have been unthinkable to carry out such a volume of work.
Author: Leo M.L. Nollet Publisher: CRC Press ISBN: 1439815887 Category : Science Languages : en Pages : 959
Book Description
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredients in these products. Nearly 100 experts from all over the world explore an array of methodologies for investigating and evaluating various substances, including: Amino acids, peptides, and proteins, along with glutamine, taurine, glutathione, carnitine, and creatine Water- and fat-soluble vitamins and probiotics Terpenes, including hydrocarbon carotenoids and oxycarotenoids (xanthophylls) Phenolic compounds such as flavonoids, flavan-3-ols, proanthocyanidins, stilbenes, resveratrol, anthocynanins, isoflavones, tannins, ellagic acid, and chlorogenic acids Fibers and polysaccharides, including chitosan, insoluble dietary fiber, fructans, inulin, pectin, and cyclodextrins Phytoestrogens and hormones, with chapters on anise oil and melatonin Tetrapyrroles, minerals, and trace elements Lipid compounds, with discussions of omega 3 and 6 fatty acids, conjugated linoleic acids, lecithin, sterols, stanols, lipoic acid, and alliin Sweeteners, salt replacers, and taste-modifying compounds Each chapter describes the specific compound and its benefits, surveys the range of analytic techniques available, and provides ample references to facilitate further study. The book follows a convenient format with well-organized chapters, allowing readers to quickly hone in on specific topics of interest. This comprehensive reference provides a complete survey of the most cutting-edge analytical techniques available for researchers, industry professionals, and regulators.
Author: Amos Nussinovitch
Author: Amos Nussinovitch
Author: M. Shafiur Rahman
Author: Ertan Ermiş
Author: Parameswarakuma Mallikarjunan
Author: Amos Nussinovitch
Author: John Comyn
Author: Bhesh Bhandari
Author: Mohammed M. Farid
Author: Anatolii D. Zimon
Author: Leo M.L. Nollet