Adhesion in Foods

Adhesion in Foods by Amos Nussinovitch, published by John Wiley and Sons Ltd in 2017, explores the intricate science behind adhesion in the food industry. Spanning 240 pages, this insightful hardback delves into how adhesion plays a crucial role in food manufacturing, packaging, and storage. While it may seem straightforward—how well two materials stick together—the book reveals the complexities and significance of adhesion in ensuring food quality and safety. Whether you're a food scientist, a culinary professional, or simply curious about food technology, this comprehensive guide offers valuable insights into the forces at play in our everyday food products. Discover how adhesion impacts everything from texture to shelf life, making it an essential read for anyone involved in the food sector.