Edible Coatings and Films to Improve Food Quality (2nd Ed.)
Coordonnateurs : Baldwin Elizabeth A., Hagenmaier Robert, Bai Jinhe
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.
Introduction. Protein-based films and coatings. Edible coatings from lipids, waxes, and resins. Polysaccharide coatings. Gas-exchange properties of edible films and coatings. Role of edible film and coating additives. Coatings for fresh fruits and vegetables. Coatings for minimally processed fruits and vegetables. Applications of edible films and coatings to processed foods. Application of commercial coatings. Encapsulation of flavors, nutraceuticals, and antibacterials. Overview of pharmaceutical coatings. Regulatory aspects of coatings.
Elizabeth E. Baldwin is currently research leader and research horticulturist of the U.S. Department of Agriculture, Agricultural Research Service (USDA/ARS), Citrus and Subtropical Products Laboratory in Winter Haven, Florida. Her research interests include postharvest physiology and overall quality of fresh, fresh-cut, and processed fruits and vegetables, with an emphasis on the use of edible coatings and flavor quality of citrus, tomatoes, and tropical/subtropical products. She received a BA in anthropology from Hunter College, City University of New York; a BS in plant and soil science from Middle Tennessee State University, and a MS and PhD in horticulture from the University of Florida.
Robert D. Hagenmaier Jinhe Bai
Date de parution : 10-2016
15.6x23.4 cm
Date de parution : 10-2011
Ouvrage de 448 p.
15.6x23.4 cm
Thème d’Edible Coatings and Films to Improve Food Quality :
Mots-clés :
Soy Protein; Carnauba Wax; whey; Water Vapor Permeability; protein; Edible Coatings; water; Te Ch; vapor; Acetylated Monoglyceride; permeability; Moisture Content; reduce; GRAS Substance; moisture; Solvent Waxes; loss; Whey Protein; carnauba; Fresh Cut Products; wax; Fresh Cut Fruit; Edible Lms; Essential Oils; Chitosan Coatings; Coumarone Indene Resin; Avor Compounds; Moisture Barrier Properties; Soy Protein Isolate; Fresh Cut Fruits; Candelilla Wax; Lactic Acid Casein; Reducing Moisture Loss; Log CFU; Gly Content