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Head of Institute: Prof. Ido Braslavsky

Administrative manager: Rakefet Kalev

Office Address:
Institute of Biochemistry, Food Science and Nutrition,
Robert H. Smith Faculty of Agriculture, Food and Environment,
The Hebrew University of Jerusalem, 
Herzl 229, Rehovot 7610001, ISRAEL

Tel: +972 - (0)8-9489385
Fax: +972 - (0)8-9363208
Email Address: rakefetk@savion.huji.ac.il

List of Publications

Books

  1. A. Nussinovitch (1997). (sole author) Hydrocolloid Applications: Gum Technology in The Food and Other Industries. Blackie Academic & Professional, London, United Kingdom. 354 pp.
  2. A. Nussinovitch (2003). (sole author) Water Soluble Polymer Applications in Foods. Blackwell Science, Oxford, United Kingdom. 226 pp.
  3. A. Nussinovitch (2010). (sole author) Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications. CRC Press, Taylor & Francis Group, Boca Raton, FL.
  4. A. Nussinovitch M. Hirashima (2023) Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition. .Wiley

Peer reviewed manuscripts (selected list)

  1. A. Nussinovitch, B. Rosen and R. Firstenberg–Eden (1987). Effects of yeasts on the survival of S. aureus in pickled cheese brine. J. Food Protection, 50 (12), 1023–1024.
  2. A. Nussinovitch, M. Peleg and M.D. Normand (1989). A modified Maxwell and a non–exponential model for characterization of the stress relaxation of agar and alginate gels. J. Food Science, 54 (4), 1013–1016.
  3. A. Nussinovitch, I.J. Kopelman and S. Mizrahi (1990). Evaluation of force deformation data as indices to hydrocolloid gel strength and perceived texture. International Journal of Food Science and Technology, 25 (6), 692–698.
  4. A. Nussinovitch and M. Peleg (1991). Model for calculating the compressive deformability of double layered curdlan gels. Biotechnology Progress, 7 (3), 272–274.
  5. A. Nussinovitch, M.S. Steffens and P. Chinachoti (1992). Elastic properties of bread crumb. Cereal Chemistry, 69 (6), 678–680.
  6. A. Nussinovitch and N. Kampf (1993). Shelf life extension and conserved texture of alginate–coated mushrooms (Agaricus bisporus). Lebensmittel–Wissenchaft und–Technologie, 26, 469–475.
  7. A. Nussinovitch, M. Nussinovitch, R. Shapira and Z. Gershon (1994). Influence of immobilization of bacteria, yeasts and fungi spores on the mechanical properties of agar and alginate gels. Food Hydrocolloids, 8 (3–4), 361–372.
  8. A. Nussinovitch and S. Lurie (1995). Edible coatings for fruits and vegetables. Post Harvest News and Information, 6 (4), 53–57.
  9. A. Nussinovitch and V. Hershko (1996). Gellan and alginate vegetable coatings. Carbohydrate Polymers, 30, 185 – 192.
  10. A. Nussinovitch and Z. Gershon (1997). Physical characteristics of agar–yeast sponges. Food Hydrocolloids, 11 (2), 231–237.
  11. V. Hershko and A. Nussinovitch (1998). Relationships between hydrocolloid coating and mushroom structure. J. Agricultural and Food Chemistry, 46 (8), 2988–2997.
  12. N. Kampf and A. Nussinovitch (1999). Influence of creep phenomenon and surface roughness on the adhesion of Xenopus laevis eggs to different substrates. J. of Adhesion Science and Technology, 13 (4), 453–475.
  13. A. Nussinovitch, M.G. Corradini, M.D. Normand and M. Peleg (2000). Effect of sucrose on the mechanical and acoustic properties of freeze–dried agar, k–carrageenan and gellan gels. J. of Texture Studies, 31 (2), 205–223.
  14. A. Nussinovitch, M.G. Corradini, M.D. Normand and M. Peleg (2001). Effect of starch, sucrose and their combinations on the mechanical and acoustic properties of freeze–dried alginate gels. Food Res. Intl. 34, 871–878.
  15. O. Ben–Zion and A. Nussinovitch (2002). Testing the rolling tack of pressure–sensitive materials. Part I. Novel method and apparatus. J. of Adhesion Science and Technology, 16, 227–237.
  16. R. Zvitov and A. Nussinovitch (2003). Changes induced by DC electrical field in agar, agarose, alginate and gellan gel beads. Food Hydrocolloids, 17, 255–263.
  17. R. Zvitov, C. Zohar–Perez and A.Nussinovitch (2004). Short–duration low–DC electrical field treatment: a practical tool for considerably reducing counts of gram–negative bacteria entrapped in gel beads. Appl. Environ. Microbiol., 70 (6), 3781–3784.
  18. A. Nussinovitch (2005). A Review: Production, properties, and applications of hydrocolloid cellular solids. Mol. Nutr. Food Res., 49, 195–213.
  19. A. Gal and A. Nussinovitch (2007). Hydrocolloid carriers with filler inclusion for dilitaizm hydrocholoride release. J. of Pharmaceutical Sciences, 96 (1), 168–178. 
  20. A. Nussinovitch and R. Zvitov–Marabi (2008). Unique shape surface and porosity of dried electrified alginate gels. Food Hydrocolloids, 22, 364–372.
  21. A. Nussinovitch, A. Gal, C. Padula and P. Santi (2008). Physical characterization of a new skin bioadhesive film. AAPS Pharmscitech, 9 (2), 458–463.
  22. S. Helmreich, and A. Nussinovitch (2009). Elasticity determinations of adhesive patches with filler inclusion. J. of Adhesion Science and Technology 23:269-280.