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Edible Coatings and Films to Improve Food Quality

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Overview

Edible Films and Coatings:
Characteristics, Formation, Definitions, and Testing Methods:
Rationale for Using
Film Components
Additives
Formation
Application
Definitions
Permeability
Test Methods

Edible Coatings for Fresh Fruits and Vegetables:
Postharvest Physiology
History
Coatings Used
New Developments
Research

Edible Coatings for Minimally Processed Fruits and Vegetables:
Undesirable Changes Caused by Minimal Processing
Techniques/Approaches for Preservation
Use of Edible Coatings
The Osmotic Membrane Process

Edible Coatings and Films for Processed Foods:
Meats, Poultry and Seafood
Nuts, Cereals and Cereal-Based Products
Fruits and Vegetables
Confectioneries

Flavor Encapsulation:
Processes
Edible Films
Performance

Edible Coatings as Carriers of Food Additives, Fungicides and Natural Antagonists:
Antimicrobials, Fungicides and Natural Antagonists
Antioxidants
Miscellaneous Food Additives

Permeability Properties of Edible Films:
Water Vapor
Permanent Gases
Lipids
Mathematical Models for Analysis
Mechanisms of Transfer
Solubility and Diffusivity Analysis
Factors Affecting Permeability
Water Vapor and Gas Permeability Values

Application of Coatings:
Commodities Which Are Coated
Methods
Keys to Successful Coating

Edible Coatings and Films Based on Proteins:
Development
Properties
Applications
Future Research Needs

Edible Coatings from Lipids and Resins:
Lipids and ResinsUsed
Characteristics
Applications

Edible Coatings and Films Based on Polysaccharides:
Polysaccharides Used
Potential Advantages

Mathematical Modeling of Moisture Transfer in Food Systems with Edible Coatings:
Analytical Solutions
Numerical Solution for an Edible Film
Numerical Solution
Simplified Model
Nomenclature"
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Editorial Reviews

Booknews
Introduces newcomers to the field, and describes materials and their properties, methods for application, approaches for mathematical modeling, and present and potential uses of edible coatings and films. Topics include coatings and films based on polysaccharides, edible coatings for fruit and vegetables and for processed foods, flavor encapsulation, and edible coatings as carriers of food additives, fungicides, and natural antagonists. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9781566761130
  • Publisher: Taylor & Francis, Inc.
  • Publication date: 7/1/1994
  • Pages: 392
  • Sales rank: 1,463,535
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.88 (d)

Table of Contents

Edible Films and Coatings: Characteristics, Formation, Definitions, and Testing Methods: Rationale for Using Film Components Additives Formation Application Definitions Permeability Test Methods Edible Coatings for Fresh Fruits and Vegetables: Postharvest Physiology History Coatings Used New Developments Research Edible Coatings for Minimally Processed Fruits and Vegetables: Undesirable Changes Caused by Minimal Processing Techniques/Approaches for Preservation Use of Edible Coatings The Osmotic Membrane Process Edible Coatings and Films for Processed Foods: Meats, Poultry and Seafood Nuts, Cereals and Cereal-Based Products Fruits and Vegetables Confectioneries Flavor Encapsulation: Processes Edible Films Performance Edible Coatings as Carriers of Food Additives, Fungicides and Natural Antagonists: Antimicrobials, Fungicides and Natural Antagonists Antioxidants Miscellaneous Food Additives Permeability Properties of Edible Films: Water Vapor Permanent Gases Lipids Mathematical Models for Analysis Mechanisms of Transfer Solubility and Diffusivity Analysis Factors Affecting Permeability Water Vapor and Gas Permeability Values Application of Coatings: Commodities Which Are Coated Methods Keys to Successful Coating Edible Coatings and Films Based on Proteins: Development Properties Applications Future Research Needs Edible Coatings from Lipids and Resins: Lipids and Resins Used Characteristics Applications Edible Coatings and Films Based on Polysaccharides: Polysaccharides Used Potential Advantages Mathematical Modeling of Moisture Transfer in Food Systems with Edible Coatings: Analytical Solutions Numerical Solution for an Edible Film Numerical Solution Simplified Model Nomenclature

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