Edible Coatings and Films to Improve Food Quality

Edible Coatings and Films to Improve Food Quality

by Elizabeth A. Baldwin
     
 

ISBN-10: 1566761131

ISBN-13: 9781566761130

Pub. Date: 07/01/1994

Publisher: Taylor & Francis

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
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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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Product Details

ISBN-13:
9781566761130
Publisher:
Taylor & Francis
Publication date:
07/01/1994
Pages:
392
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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