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Amos Nussinovitch Water-Soluble Polymer Applications in Foods


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.

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Peter Williams A. Handbook of Industrial Water Soluble Polymers


Natural and synthetic water soluble polymers are used in a wide range of familiar industrial and consumer products, including coatings and inks, papers, adhesives, cosmetics and personal care products. They perform a variety of functions without which these products would be significantly more expensive, less effective or both. Written for research, development and formulation chemists, technologists and engineers at graduate level and beyond in the fine and specialty chemicals, polymers, food and pharmaceutical industries, the Handbook of Industrial Water Soluble Polymers deals specifically with the functional properties of both natural and synthetic water soluble polymers. By taking a function based approach, rather than a “polymer specific” approach the book illustrates how polymer structure leads to effect, and shows how different polymer types can be employed to achieve appropriate product properties.

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Johannes Fink Karl Handbook of Engineering and Specialty Thermoplastics, Volume 2. Water Soluble Polymers


This book focuses on common types of polymers belonging to the class of water soluble polymers. It covers a wide range of applications: food, cosmetic, medical, lithography and ink jet printing, agricultural, wastewater cleaning, and oilfield. The text is arranged according to the chemical constitution of polymers and reviews the developments that have taken place in the last decade. Each chapter follows the same template. A brief introduction to the polymer type is given and previous monographs and reviews dealing with the topic are listed for quick reference. The text continues with monomers, polymerization, fabrication techniques, properties, applications, as well as safety issues. Providing a rather encyclopedic approach to water soluble polymers, the Handbook of Engineering and Specialty Thermoplastics: Presents a listing of suppliers and commercial grades Reviews current patent literature, essential for the engineer developing new products Contains an extensive tradenames index with information that is fairly unique Concludes with an index of acronyms and a general index The Handbook of Engineering and Specialty Thermoplastics: Water Soluble Polymers provides a comprehensive reference for chemical engineers and offers advanced students a textbook for use in courses on chemically biased plastics technology and polymer science.

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Prof. Amos Nussinovitch | Biochemistry, Food Science and ...

Prof. Amos Nussinovitch Theoretical and practical aspects of food processing and water soluble polymers, including: coating of cells and foods, hydrocolloid glues, hydrocolloid cellular solids and water–soluble polymer uses in foods, cosmetics, medicine, biotechnology and agriculture.

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Amos Nussinovitch. 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 ...

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The author, Amos Nussinovitch, internationally known for his work in this area, has produced an extremely useful book that provides comprehensive theoretical and practical information on the uses of hydrocolloids within the food industry.

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Prof. Amos Nussinovitch Theoretical and practical aspects of food processing and water soluble polymers, including: coating of cells and foods, hydrocolloid glues, hydrocolloid cellular solids and water–soluble polymer uses in foods, cosmetics, medicine, biotechnology and agriculture.

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Water-Soluble Polymer Applications in Foods: Nussinovitch, Amos: Amazon.nl Selecteer uw cookievoorkeuren We gebruiken cookies en vergelijkbare tools om uw winkelervaring te verbeteren, onze services aan te bieden, te begrijpen hoe klanten onze services gebruiken zodat we verbeteringen kunnen aanbrengen, en om advertenties weer te geven.

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Amos Nussinovitch Inventions, Patents and Patent ...

Amos Nussinovitch has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO). Liquid-core capsules comprising non-crosslinked alginate Patent number: 10413515

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Amos Nussinovitch : œuvres (3 ressources dans data.bnf.fr) Œuvres textuelles (2) Water-soluble polymer applications in food (2003) Hydrocolloid applications (1997) Œuvres mixtes (1) ...

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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 ...

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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 ...

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A. Nussinovitch's research works | Hebrew University of ...

Amos Nussinovitch Water-soluble polymer beads can be dried for a variety of purposes (described in full in Chapter 6). In general, after drying, the texture is porous.

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Professor Amos Nussinovitch was born in Kibbutz Megiddo, Israel. He studied chemistry at the University of Tel Aviv, and food engineering and biotechnology at the Technion - Israel Institute of Technology. He has worked as a food engineer at several companies and has been involved in a number of R&D projects in both the United States and Israel, focusing on the mechanical properties of liquids, semisolids, solids, and powders. He is currently in the Biochemistry and Food Science Department ...

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a nussinovitch, cheinat zoharperez, christopher w simmons, f ryan dowdy, Amos Nussinovitch, yigal achmon, zahi rabinovitz degradation and bioavailability of dried alginate hydrocolloid capsules in simulated soil system (2019)| Journal of Applied Polymer Science | Read more

Adhesion in Foods - Amos Nussinovitch - Bok (9781118851616 ...

Professor Amos Nussinovitch, Department of Biochemistry, Food Science and Nutrition, The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel. Innehållsförteckning About the Author ix Acknowledgments xi Outline xiii 1 Adhesion: Definition and Nomenclature 1 1.1 Introduction 1 1.2 Adhesives a Brief Historical Viewpoint 1 1.3 ...

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MECHANICAL PROPERTIES of A RASPBERRY PRODUCT TEXTURIZED ...

Yulia Shcherbina, Zvi Roth, Amos Nussinovitch, Physical Properties of Gum Karaya-Starch-Essential Oil Patches, AAPS PharmSciTech, 10.1208/s12249-010-9502-0, 11, 3, (1276-1286), (2010). Crossref

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Polymer Macro- and Micro-Gel Beads: Fundamentals and ...

Amos Nussinovitch is a Professor of Food Science and Technology at The Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem. He is an internationally recognized expert on hydrocolloid applications and works in the areas of structure and texture of wet and dry beads, liquid-core capsules, different polymeric beads for water denitrification and beads as part of novel cellular solids, among many other applications.

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Plant Gum Exudates of the World: Sources, Distribution ...

Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications - Ebook written by Amos Nussinovitch. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications.

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Amos Nussinovitch's 5 research works with 30 citations and 491 reads, including: Degradation and bioavailability of dried alginate hydrocolloid capsules in simulated soil system

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Water-Soluble Polymer Applications in Foods : 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 ...

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Schlagwort-Archiv: amos nussinovitch. Molekulare Gels aus der Steckdose. Veröffentlicht am 31. Dezember 2007 von bk | Einen Kommentar hinterlassen. Eine der wichtigsten Verbindungen zwischen der modernen Lebensmittelchemie und der auf wissenschaftlichen Grundlagen aufbauenden Molekulargastronomie ist die Hydrokolloidforschung. Im Mittelpunkt stehen dabei die unterschiedlichen Eigenschaften ...

More Cooking Innovations: Novel Hydrocolloids for Special ...

More Cooking Innovations: Novel Hydrocolloids for Special Dishes - Kindle edition by Amos Nussinovitch, Madoka Hirashima. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading More Cooking Innovations: Novel Hydrocolloids for Special Dishes.

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Micheletti Cristian, Carloni Paolo, and Maritan Amos. Accurate and efficient description of protein vibra- Accurate and efficient description of protein vibra- tional dynamics: comparing molecular ...

A bibliography on computational molecular biology and ...

The field of computational molecular biology and genetics is expanding at an enormous rate. Journals such as CABIOS and Nucleic Acids Research routinely publish articles on computational and mathematical aspects of biology.

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SodaStream is the maker of a consumer home carbonates water by adding carbon di-oxide to create sparkling water. Additionally, the company also sells more than 100 types of healthy flavorings to make carbonated drinks. These concentrates are based on her new methodology "Health and Wellness". Anat Responsible for: • Implementation and managing of a new category that is based on the concept ...

Plant Gum Exudates of the World: Sources, Distribution ...

Dr. Amos Nussinovitch works in the Biochemistry and Food Science Department on the Robert H. Smith Faculty of Agriculture, Food and Environment of the Hebrew University of Jerusalem, where he leads a large group of researchers working on theoretical and practical aspects of hydrocolloids, including coating of cells and foods, special glues and exudates patches, water-soluble polymer uses in ...

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