Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai, "Edible Coatings and Films to Improve Food Quality, Second Edition" English | 2011 | ISBN: 1420059629 | 460 pages | PDF | 5 MB
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.
Title: Edible Coatings and Films to Improve Food Quality Second Edition
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