Stickiness in foods: A review of mechanisms and test methods

被引：256

作者：

Adhikari, B

Howes, T ^{[1
]}

Bhandari, BR

Truong, V

机构：

[1] Univ Queensland, Dept Chem Engn, St Lucia, Qld 4072, Australia

[2] Univ Queensland, Sch Land & Food Sci, Gatton, Qld 4345, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2001年 / 4卷 / 01期

关键词：

D O I：

10.1081/JFP-100002186

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1 / 33

页数：33

共 50 条

[11] Review of membrane support mechanisms, loading mechanisms, desired membrane performance, and appropriate test methods
Stacey, T.R.
Journal of The South African Institute of Mining and Metallurgy, 2001, 101 (07): : 343 - 351
[12] Review of membrane support mechanisms, loading mechanisms, desired membrane performance, and appropriate test methods
Stacey, TR
JOURNAL OF THE SOUTHERN AFRICAN INSTITUTE OF MINING AND METALLURGY, 2001, 101 (07) : 343 - 351
[13] Perception and measurement of stickiness in sugar-rich foods
Kilcast, D
Roberts, C
JOURNAL OF TEXTURE STUDIES, 1998, 29 (01) : 81 - 100
[14] Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies
Abt, Eileen
Incorvati, Victoria
Robin, Lauren Posnick
Redan, Benjamin W.
JOURNAL OF FOOD PROTECTION, 2021, 84 (12) : 2195 - 2212
[15] Comprehensive review of patulin control methods in foods
Moake, MM
Padilla-Zakour, OI
Worobo, RW
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2005, 4 (01): : 8 - 21
[16] A review on inactivation methods of Toxoplasma gondii in foods
Alizadeh, Adel Mirza
Jazaeri, Sahar
Shemshadi, Bahar
Hashempour-Baltork, Fataneh
Sarlak, Zahra
Pilevar, Zahra
Hosseini, Hedayat
PATHOGENS AND GLOBAL HEALTH, 2018, 112 (06) : 306 - 319
[17] Effect of the Mechanical Load on the Carbonation of Concrete: A Review of the Underlying Mechanisms, Test Methods, and Results
Liu, Zhiyuan
Van den Heede, Philip
De Belie, Nele
MATERIALS, 2021, 14 (16)
[18] DEVELOPMENT OF METHODS TO MEASURE COTTON STICKINESS
ALI, NA
KHALIFA, H
COTON ET FIBRES TROPICALES, 1980, 35 (04): : 411 - 413
[19] Artifacts and errors in the measurement of the stickiness of liquid foods with tack tests
Kazemeini, Seyed Mostafa
Rosenthal, Andrew J.
JOURNAL OF TEXTURE STUDIES, 2022, 53 (05) : 601 - 608
[20] Relative importance of cohesion and adhesion for sensory stickiness of semisolid foods
Dunnewind, B
Janssen, AM
Van Vliet, T
Weenen, H
JOURNAL OF TEXTURE STUDIES, 2004, 35 (06) : 603 - 620

← 1 2 3 4 5 →