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Edible Coatings and Films to Improve Food Quality, Second Edition - Elizabeth A. Baldwin

Edible Coatings and Films to Improve Food Quality, Second Edition

By: Elizabeth A. Baldwin (Editor), Robert Hagenmaier (Editor), Jinhe Bai (Editor)

Hardcover

Published: 25th August 2011
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Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include:

  • The materials used in edible coatings and films
  • The chemical and physical properties of coatings and how the coating or film ingredients affect these properties
  • How coatings and films present barriers to gases and water vapors
  • How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems
  • The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods
  • How to apply coatings to various commodities
  • How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings
  • Regulation of coatings and coating ingredients by various governing bodies

The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate-ultimately resulting in economical, heightened quality of food and pharmaceutical products.

Prefacep. vii
The Editorsp. ix
The Contributorsp. xi
Introductionp. 1
Protein-based films and coatingsp. 13
Edible coatings from lipids, waxes, and resinsp. 79
Polysaccharide coatingsp. 103
Gas-exchange properties of edible films and coatingsp. 137
Role of edible film and coating additivesp. 157
Coatings for fresh fruits and vegetablesp. 185
Coatings for minimally processed fruits and vegetablesp. 243
Applications of edible films and coatings to processed foodsp. 291
Application of commercial coatingsp. 319
Encapsulation of flavors, nutraceuticals, and antibacterialsp. 333
Overview of pharmaceutical coatingsp. 373
Regulatory aspects of coatingsp. 383
Indexp. 417
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9781420059625
ISBN-10: 1420059629
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 448
Published: 25th August 2011
Publisher: CRC PR INC
Country of Publication: US
Dimensions (cm): 23.37 x 15.49  x 2.79
Weight (kg): 0.75
Edition Number: 2
Edition Type: New edition