| Description |
1 online resource (xii, 448 pages) : illustrations |
| Contents |
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 |
| Summary |
"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 of all involved in buying, selling, regulating, developing or using coatings to improve the quality and safety of foods. This book is a study of the coatings, films, wraps and surface treatments used for foods. Specifically, it covers coating ingredients and additives (Chapters 2, 3, 4 & 6), their permeability properties (Chapter 5), coatings for specific applications (Chapters 7, 8, 9 & 12), the technology of coatings (Chapters 10 & 11), and regulatory aspects (Chapter 13). But of course the world of coatings could not be so neatly divided so some overlap between chapters in inevitable and desirable. For example, in the discussion of a coating made with a certain ingredient, the author might include information on additives used or allowed, and/or how the coating was applied, and/or what foods it is best used for, and so on. Therefore, in researching any topic it is best to cross-search other chapters"-- Provided by publisher |
| Bibliography |
Includes bibliographical references and index |
| Notes |
English |
| Subject |
Edible coatings.
|
|
Food -- Quality.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Edible coatings
|
|
Food -- Quality
|
| Form |
Electronic book
|
| Author |
Baldwin, Elizabeth A
|
|
Hagenmaier, Robert D
|
|
Bai, Jinhe
|
| LC no. |
2011006378 |
| ISBN |
9781420059663 |
|
1420059661 |
|
1420059629 |
|
9781420059625 |
|
9781138198937 |
|
1138198935 |
|
