Stickiness in foods: A review of mechanisms and test methods

Adhikari, B., Howes, T., Bhandari, B. R. and Truong, V. (2001) Stickiness in foods: A review of mechanisms and test methods. International Journal of Food Properties, 4 1: 1-33. doi:10.1081/JFP-100002186


Author Adhikari, B.
Howes, T.
Bhandari, B. R.
Truong, V.
Title Stickiness in foods: A review of mechanisms and test methods
Journal name International Journal of Food Properties   Check publisher's open access policy
ISSN 1094-2912
Publication date 2001
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1081/JFP-100002186
Volume 4
Issue 1
Start page 1
End page 33
Total pages 33
Editor M.S. Rahman
Place of publication USA
Publisher Marcel Dekker, Inc.
Collection year 2001
Language eng
Subject C1
290102 Food Engineering
671701 Processed food products and beverages
Abstract Problems associated with the stickiness of food in processing and storage practices along with its causative factors are outlined. Fundamental mechanisms that explain why and how food products become sticky are discussed. Methods currently in use for characterizing and overcoming stickiness problems in food processing and storage operations are described. The use of glass transition temperature-based model, which provides a rational basis for understanding and characterizing the stickiness of many food products, is highlighted.
Keyword Food Science & Technology
Sugar-rich Foods
Glass-transition
Dough Stickiness
Adhesion
Powders
Polysaccharides
Identification
Temperature
Viscosity
Behavior
Q-Index Code C1

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collection: School of Agriculture and Food Sciences
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 117 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 125 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 14 Aug 2007, 16:12:39 EST