Edible Coatings and Films to Improve Food Quality

Cover
Elizabeth 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
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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.

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