Edible coatings and films to improve food quality /

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"Many interesting and exciting developments have occurred since the publication of the first edition in 1994. These developments result from the ever-increasing quality of coatings research, and make it timely to prepare this updated and completely revised 2nd edition, designed for the benefit...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Baldwin, Elizabeth A., Hagenmaier, Robert D., Bai, Jinhe
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, Fla. : CRC Press, 2012.
Edición:2nd ed.
Temas:
Edible coatings.
Food > Quality.
Enrobages comestibles.
Aliments > Qualité.
TECHNOLOGY & ENGINEERING > Food Science.
Edible coatings
Food > Quality
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 1. Introduction / Elizabeth A. Baldwin and Robert D. Hagenmaier
  • 2. Protein-based films and coatings / Maria B. Pérez-Gago
  • 3. Edible coatings from lipids, waxes, and resins / David J. Hall
  • 4. Polysaccharide coatings / Robert Soliva-Fortuny, María Alejandra Rojas-Graü, and Olga Martín-Belloso
  • 5. Gas-exchange properties of edible films and coatings / Robert D. Hagenmaier
  • 6. Role of edible film and coating additives / Roberto de Jésus Avena-Bustillos and Tara H. McHugh
  • 7. Coatings for fresh fruits and vegetables / Jinhe Bai and Anne Plotto
  • 8. Coatings for minimally processed fruits and vegetables / Sharon Dea [and others]
  • 9. Applications of edible films and coatings to processed foods / Tara H. McHugh and Roberto de Jesús Avena-Bustillos
  • 10. Application of commercial coatings / Yanyun Zhao
  • 11. Encapsulation of flavors, nutraceuticals, and antibacterials / Stéphane Desobry and Frédéric Debeaufort
  • 12. Overview of pharmaceutical coatings / Anthony Palmieri III
  • 13. Regulatory aspects of coatings / Guiwen A. Cheng and Elizabeth A. Baldwin.

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