Edible coatings and films to improve food quality/
Edited by Elizabeth A. Baldwin,Robert Hagenmaier,Jinhe Bai
- 2nd. ed.
- London : CRC Press, 2012.
- xii,448p. : 23cm.
Includes index.
1.Introduction; 2.Protein-based films and coatings; 3.Edible coatings from lipids, waxes, and resins; 4.Polysaccharide coatings; 5.Gas-exchange properties of edible films and coatings; 6.Role of edible film and coating additives; 7.Coatings for fresh fruits and vegetables; 8.Coatings for minimally processed fruits and vegetables; 9.Applications of edible films and coatings to processed foods; 10.Application of commercial coatings; 11.Encapsulation of flavors, nutraceuticals, and antibacterials; 12.Overview of pharmaceutical coatings; 13.Regulatory aspects of coatings