Edible Coatings and Films to Improve Food Quality, Baldwin, Elizabeth A.

Автор: Milda E. Embuscado, Kerry C. Huber
Название: Edible Films and Coatings for Food Applications
ISBN: 0387928235 ISBN-13(EAN): 9780387928234
Издательство: Springer
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Цена: 65210.00 T
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Описание: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry.

Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions.

"Edible Films and Coatings for Food Applications" brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.

Название: Edible Coatings and Films to Improve Food Quality
ISBN: 1138198935 ISBN-13(EAN): 9781138198937
Издательство: Taylor&Francis
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Цена: 102080.00 T
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Описание:

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.

Автор: Milda E. Embuscado; Kerry C. Huber
Название: Edible Films and Coatings for Food Applications
ISBN: 1441928308 ISBN-13(EAN): 9781441928306
Издательство: Springer
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Цена: 144410.00 T
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Описание: The edible film and coating industry is now a multimillion dollar industry. This book brings together a vast wealth of scientific knowledge in a systematic volume to examine the science, application, function, and market for edible films and coatings.

Автор: Donald A Gross
Название: Edible Films and Coatings: Advances in Research and Applications
ISBN: 1536130095 ISBN-13(EAN): 9781536130096
Издательство: Nova Science
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Цена: 215410.00 T
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Описание: This books opens with a review of the latest advances in edible film composition, including the use of macromolecules in the structural matrix, bioactive compounds, diffusion, and application in food systems. Continuing, the authors investigate edible coatings based on natural polymers (soy protein-SPI and potato starch) considering the effect of process variables such as drying temperature and time. Kinetic modeling was used to study the drying behavior of potatoes after applying the coating. The Fick equation was considered to calculate the mass diffusivity. The following chapter describes cases of application of edible coatings, based on hydrocolloids, in different types of food and evaluates their impact in the shelf life of those food products. A study is presented wherein edible films were developed from cassava starch, hydroxypropyl methylcellulose, glycerol as plasticizer, and the antimicrobial potassium sorbate. Oregano powder was added in order to obtain composite films. A mechanical test was performed until rupture and the parameters elastic modulus, stress, and strain at rupture were obtained. The potential application of WPC-based edible coatings with Origanum virens essential oils, as antimicrobial and antioxidant agent, is presented as a case study in two traditional Portuguese sausages. WPC-based edible films were prepared by heat-induced gelation using the conventional solvent casting method. The effect of glycerol as plasticizer and the addition of plant extracts or essential oils to the films is addressed to assess their effect on the film properties. Afterwards, the authors describe the hydrocolloids and essential oils that can be used in the production of active packages, as well as their benefits. The use of essential oils in biofilms has inhibited the growth of several microorganisms, such as Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, Listeria monocytogenes, and Lactobacillus plantarum. In the final presented study, vegetable foods were prepared from blanched Cucurbita moschata Duchesne ex Poiret and enriched with probiotics, particularly Lactobacillus casei or enriched with probiotics and fortified with iron (Fe). In order to extend the shelf life of the product, it was tested with the application of edible coatings combined, and not combined, with a drying process.

Автор: Bangar, Sneh Punia
Название: Biopolymer-Based Films and Coatings
ISBN: 1032293381 ISBN-13(EAN): 9781032293387
Издательство: Taylor&Francis
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Цена: 168430.00 T
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Автор: Tharwat F. Tadros
Название: Industrial Applications II: Agrochemicals, Paints, Coatings and Food Systems
ISBN: 3110578034 ISBN-13(EAN): 9783110578034
Издательство: Walter de Gruyter
Цена: 247880.00 T
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Описание: Volume 4 of the Handbook of Colloid and Interface Science is a survey into the applications of colloids in a variety of fields, based on theories presented in Volumes 1 and 2. The Handbook provides a complete understanding of how colloids and interfaces can be applied in materials science, chemical engineering, and colloidal science. It is ideally suited as reference work for research scientists, universities, and industries.

Автор: Tadros Tharwat F.
Название: Agrochemicals, Paints and Coatings and Food Colloids
ISBN: 3110587556 ISBN-13(EAN): 9783110587555
Издательство: Walter de Gruyter
Цена: 465930.00 T
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Название: Developing Smart Agri-Food Supply Chains: Using Technology to Improve Safety and Quality
ISBN: 178676749X ISBN-13(EAN): 9781786767493
Издательство: Неизвестно
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Цена: 254040.00 T
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Описание: This collection provides an authoritative assessment of the current issues challenging the safety of agri-food supply chains and the recent technological developments implemented to improve safety and quality at all levels.

Название: Novel Strategies to Improve Shelf-Life and Quality of Foods
ISBN: 1771888849 ISBN-13(EAN): 9781771888844
Издательство: Taylor&Francis
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Цена: 150060.00 T
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Описание: This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety.

Автор: Edited By Santosh K. Mishra, Megh R. Goyal
Название: Novel Strategies to Improve Shelf-Life and Quality of Foods
ISBN: 1774639157 ISBN-13(EAN): 9781774639153
Издательство: Taylor&Francis
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Цена: 84710.00 T
Наличие на складе: Нет в наличии.
Описание: This volume provides an informative overview of recent research on the therapeutic potential of various new and natural compounds along with novel technologies for enhanced shelf-life longevity and food safety.