The use of atomic force microscopy to measure the efficacies of various chemical sanitizers in removing organic matter from glass surfaces

Author:

Sigua Gerald,Adhikari Saikat,Frankel G.S.,Pascall Melvin A.

Publisher

Elsevier BV

Subject

Food Science

Reference18 articles.

1. Stickiness in foods: a review of mechanisms and test methods;Adhikari;International Journal of Food Properties,2001

2. ANSI/NSF 3, 2005. American National Standard/NSF International Standard 3. Ann Arbor, MI.

3. Milk protein interfacial layers and the relationship to emulsion stability and rheology;Dickinson;Colloids and Surfaces: Biointerfaces,2001

4. FDA Food Code, 2005. Equipment, Utensils and Linens. United States Public Health Service – Food and Drug Administration. US Department of Health and Human Services. Washington, DC, pp. 101–143.

5. Measurement of adhesion strengths between various milk products on glass surfaces using contact angle measurement and atomic force microscopy;Handojo;Journal of Food Engineering,2009

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