Edible coatings and films to improve food quality

"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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Bibliographic Details
Other Authors Baldwin, Elizabeth A., Hagenmaier, Robert D., Bai, Jinhe
Format eBook
LanguageEnglish
Published Boca Raton, Fla. : CRC Press, 2012.
Edition2nd ed.
Subjects
Edible coatings.
Food > Quality.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781420059663
DOI10.1201/b11082
Physical Descriptionxii, 448 p. : ill.

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Table of 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 ... [et al.]
  • 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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