Edible Coatings and Films to Improve Food QualityElizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai, John M. Krochta CRC Press, 01.07.1994 - 392 Seiten 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. by Book News, Inc., Portland, Or. |
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Inhalt
Film Additives | 5 |
Testing Methods | 15 |
Summary | 21 |
History of Edible Coatings | 28 |
Coatings Used Today | 37 |
Coatings for the Future | 50 |
References | 56 |
DEVELOPMENT OF EDIBLE COATINGS | 65 |
Mechanisms of Water Vapor and Permanent Gas Mass Transfer | 169 |
Water Vapor and Gas Permeability Values | 177 |
References | 183 |
APPLICATION OF COATINGS | 189 |
Keys to Successful Commodity Coating | 198 |
Properties of ProteinBased Edible Films | 243 |
Future Research Needs on ProteinBased Edible Films | 257 |
EDIBLE COATINGS FROM LIPIDS AND RESINS | 279 |
EDIBLE COATINGS AND FILMS | 89 |
FLAVOR ENCAPSULATION | 105 |
EDIBLE COATINGS AS CARRIERS | 121 |
PERMEABILITY PROPERTIES OF EDIBLE FILMS | 139 |
Permeability of Edible Films to Permanent Gases | 148 |
Permeability of Edible Films to Lipids | 156 |
EDIBLE COATINGS AND FILMS | 305 |
Potential Advantages of PolysaccharideBased Coatings | 329 |
MATHEMATICAL MODELING OF MOISTURE | 337 |
Numerical Solution of Diffusion Equation for an Edible Film | 344 |
Simplified Model of Moisture Diffusion | 352 |
Häufige Begriffe und Wortgruppen
acid activity added addition agent apples application aqueous barrier barrier properties bonds calcium casein cell cellulose Cereal Chemical citrus collagen components composition concentration containing corn decreased determine developed diffusion dried drying edible coatings edible films effect emulsifiers emulsion encapsulation Equation esters et al Fennema Figure film formation flavor Food Food Sci formulations fresh fruits and vegetables function fungicide gas chromatographic gelatin gluten groups heated improved increased lipid loss materials measured meat method milk moisture natural occur oxygen Packaging permeability Plant plasticizer polymer polysaccharide Postharvest prepared pressure prevent properties protection protein reduced relative reported resin resistance result sodium solids solubility solutions spray stability starch storage structure studied surface Table temperature thickness tion transmission types U.S. patent units values various water vapor weight whey zein
Beliebte Passagen
Seite 23 - Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the US Department of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable.
Verweise auf dieses Buch
Handbook of Food Engineering Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov Keine Leseprobe verfügbar - 2006 |
Bibliografische Informationen
| Titel | Edible Coatings and Films to Improve Food Quality |
| Herausgeber | Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai, John M. Krochta |
| Ausgabe | illustriert |
| Verlag | CRC Press, 1994 |
| ISBN | 1566761131, 9781566761130 |
| Länge | 392 Seiten |
| Zitat exportieren | BiBTeX EndNote RefMan |