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eBook Edible Coatings and Films to Improve Food Quality ePub

eBook Edible Coatings and Films to Improve Food Quality ePub

by Elizabeth A. Baldwin,Robert Hagenmaier,Jinhe Bai

  • ISBN: 1420059629
  • Category: History and Criticism
  • Subcategory: Literature
  • Author: Elizabeth A. Baldwin,Robert Hagenmaier,Jinhe Bai
  • Language: English
  • Publisher: CRC Press; 2 edition (August 24, 2011)
  • Pages: 460
  • ePub book: 1382 kb
  • Fb2 book: 1675 kb
  • Other: mobi rtf docx lit
  • Rating: 4.5
  • Votes: 461

Description

This book is a study of the coatings, films, wraps and surface treatments used for foods

This book is a study of the coatings, films, wraps and surface treatments used for foods. Specifically, it covers coating ingredients and additives (Chapters 2, 3, 4 & 6), their permeability properties (Chapter 5), coatings for specific applications (Chapters 7, 8, 9 &12), the technology of coatings (Chapters 10 & 11), and regulatory aspects (Chapter 13). But of course the world of coatings could not be so neatly divided so some overlap between chapters in inevitable and desirable.

Read by Elizabeth A Baldwin. 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.

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.

460 pages 26 B/W Illus. The materials used in edible coatings and films. 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.

Topics discussed in this volume include

Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai, John M. Krochta

Elizabeth A. Krochta. CRC Press, Jul 1, 1994 - Technology & Engineering - 392 pages. 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

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Introduction Elizabeth Baldwin and Robert Hagenmaier Protein-based films and coatings Maria B. Perez-Gago Edible coatings . H. McHugh Coatings for fresh fruits and vegetables Jinhe Bai and Ann. ONTINUE READING. Perez-Gago Edible coatings from lipids, waxes, and resins David J. Hall Polysaccharide coatings Robert Soliva-Fortuny, Maria Alejandra Rojas-Grau, and Olga Martin-Belloso Gas-exchange properties of edible films and coatings Robert D. Hagenmaier Role of edible film and coating additives Roberto de Jesus Avena-Bustillos and Tara.

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.