Edible Coatings and Films to Improve Food Quality

Annotation c. by Book News, Inc., Portland, Or.

Edible Coatings and Films to Improve Food Quality

Author: Elizabeth A. Baldwin

Publisher: CRC Press

ISBN: 9781566761130

Page: 392

View: 637

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.

Edible Coatings and Films to Improve Food Quality

Edible films and coatings: characteristics, formation, definitions, and testing methods; Edible coatings for fresh fruits and vegetables: past, present and future; Development of edible coatings for minimally processed fruits and vegetables ...

Edible Coatings and Films to Improve Food Quality

Author: J. M. Krochta

Publisher:

ISBN:

Page: 379

View: 516

Edible films and coatings: characteristics, formation, definitions, and testing methods; Edible coatings for fresh fruits and vegetables: past, present and future; Development of edible coatings for minimally processed fruits and vegetables; Edible coatings and films for processed foods; Flavor encapsulation; Edible coatings as carriers of food additives, fungicides natural antagonists; Permeability properties of edible films; Application of coatings; Edible coatings and films based on proteins; Edible coatings from lipids and resins; Edible coatings and films based on polysaccharides; Mathematical modeling of moisture transfer in food systems with edible coatings.

Edible Coatings and Films to Improve Food Quality Second Edition

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field.

Edible Coatings and Films to Improve Food Quality  Second Edition

Author: Elizabeth A. Baldwin

Publisher: CRC Press

ISBN: 1420059629

Page: 460

View: 513

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.

Edible Films and Coatings for Food Applications

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.

Edible Films and Coatings for Food Applications

Author: Milda E. Embuscado

Publisher: Springer Science & Business Media

ISBN: 9780387928241

Page: 416

View: 818

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.

Edible Food Packaging

The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds.

Edible Food Packaging

Author: Miquel Angelo Parente Ribeiro Cerqueira

Publisher: CRC Press

ISBN: 148223422X

Page: 469

View: 974

The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Materials and Processing Technologies provides a broad and comprehensive review on recent aspects related to edible packaging, from processing to potential applications, and covering the use of nanotechnology in edible packaging. The book’s 14 chapters promote a comprehensive review on such subjects as materials used, their structure-function relationship, and new processing technologies for application and production of edible coatings and films. Specific topics include edible film and packaging using gum polysaccharides, protein-based films and coatings, and edible coatings and films from lipids, waxes, and resins. The book also reviews stability and application concerns, mass transfer measurement and modeling for designing protective edible films, and edible packaging as a vehicle for functional compounds. The authors explore antimicrobial edible packaging, nanotechnology in edible packaging, and nanostructured multilayers for food packaging by electrohydrodynamic processing. Additionally, they show how to evaluate the needs for edible packaging of respiring products and provide an overview of edible packaging for fruits, vegetables, and dairy products. Lastly, they examine edible coatings and films for meat, poultry, and fish.

Food Medical and Environmental Applications of Polysaccharides

Polysaccharide films have good gas barrier properties but mechanical and
oxygen barrier properties of protein-based films ... 7.3.3.6.1 Edible film coating
Nowadays, consumer concerns about food safety and environmental issues; this
led to ...

Food  Medical  and Environmental Applications of Polysaccharides

Author: Kunal Pal

Publisher: Elsevier

ISBN: 0128193131

Page: 756

View: 174

Food, Medical, and Environmental Applications of Polysaccharides provides a detailed resource for those interested in the design and preparation of polysaccharides for state-of-the-art applications. The book begins with an introductory section covering sources, chemistry, architectures, bioactivity, and chemical modifications of polysaccharides. Subsequent parts of the book are organized by field, with chapters focusing on specific applications across food, medicine, and the environment. This is an extremely valuable book for researchers, scientists, and advanced students in biopolymers, polymer science, polymer chemistry, biomaterials, materials science, biotechnology, biomedical engineering, cosmetics, medicine, food science, and environmental science. This important class of biopolymer can offer attractive properties and modification potential, enabling its use in groundbreaking areas across food, medical, and environmental fields. The book will be of interest to scientists, R&D professionals, designers, and engineers who utilize polysaccharide-based materials. Presents comprehensive information of the polymeric structures and properties that can be developed from polysaccharides Offers systematic coverage of classification, synthesis, and characterization, enabling targeted design and preparation of polysaccharides for specific applications Explores advanced methods, for novel applications across food, medicine, and the environment

Innovations in Food Packaging

permeability to water vapor, such as combining polysaccharide or protein with
lipids, cross-linking with transgluminase, ... The potential applications of edible
films include coatings on fruits (e.g. apples, citrus fruits, and pears) to prevent ...

Innovations in Food Packaging

Author: Jung H. Han

Publisher: Elsevier

ISBN: 9780080455174

Page: 503

View: 775

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings

Biopolymers

The areas addressed include food packaging, edible coatings, paper coatings and agricultural films. Intended for researchers and students, this book will also be of interest to industry, especially in terms of the practical applications.

Biopolymers

Author: David Plackett

Publisher: John Wiley & Sons

ISBN: 1119995795

Page: 352

View: 895

As an area of high topical interest, Biopolymers – New materials for Sustainable Films and Coatings covers the development and utilization of polymers derived from bioresources, with a particular focus on film and coating applications. With growing concern for the environment and the rising price of crude oil, there is increasing demand for non-petroleum-based polymers from renewable resources. Leading research groups worldwide in industry and academe are working on such technology with the objective of applying the latest advances in the field. Written by well-respected experts, this text systematically covers the extraction and production of selected biopolymers as well as their properties and application as films or coatings in a variety of uses. The areas addressed include food packaging, edible coatings, paper coatings and agricultural films. Intended for researchers and students, this book will also be of interest to industry, especially in terms of the practical applications.

Mechanical oxygen barrier solubility and thermal properties of whey proteinhydroxypropyl methylcellulose blend edible films

tensile strength and elongation were greater in the blend films than in either
individual component films . ... polysaccharide - polysaccharide blend films as a
recent review on polysaccharide - polysaccharide blend edible films is absent ...
to study the properties of the blend and its potential uses as an edible film /
coating .

Mechanical  oxygen barrier  solubility  and thermal properties of whey proteinhydroxypropyl methylcellulose blend edible films

Author: Laura Ann Pallas

Publisher:

ISBN:

Page: 194

View: 612

Indian Food Packer

Some increasing recyclability . manufacture of coagulated products edible
coating material and their 1 . ... For example , pharmaceutical industry ( capsules
- soybean oil and palm oil and protein and polysaccharide films are hard and soft
) .

Indian Food Packer

Author:

Publisher:

ISBN:

Page:

View: 121

Biopolymers

Examples of Edible Polysaccharide Coatings The permeability values reported
for methylcellulose ( MC ) and hydroxypropyl methylcellulose ( HPMC ) films with
fatty acids at various weight ratios show that they could increase the surface ...

Biopolymers

Author: Syed H. Imam

Publisher: Amer Chemical Society

ISBN:

Page: 305

View: 189

This book examines biotechnological, chemical, and engineering aspects of biopolymers and their blends. It focuses on processing and characterization, biopolymer synthesis and degradation, and new applications. Chapter topics include biodegradable plastics, environmental cleanup, nanocomposite matrices, salient enzymology, techniques for monitoring bioplastics in living cells, and biopolymers for food packaging. Materials discussed include starch and cellulosics (including xylans), chitin, proteins, long-chain fatty acids, mesquite gums, and lignin.

Moisture Loss and Lipid Oxidation in Frozen Fish

Also , wax and gelatin coatings were patented in the 1800s ( Guilbert , 1986 ) . As
mentioned in the introduction , polysaccharides , lipids , proteins and mixtures of
different materials have been studied as materials for edible film coating .

Moisture Loss and Lipid Oxidation in Frozen Fish

Author: Kenji Hirasa

Publisher:

ISBN:

Page: 148

View: 968

Indian Food Industry

Based on type of polymer used for film formation , the edible film can be divided
into following types : The basic requirement ... However , their mechanical
properties are inferior to protein and polysaccharide based film . ... The lactose
crystallization Principle of Film Formation Edible films and coatings can be
formed by the ...

Indian Food Industry

Author:

Publisher:

ISBN:

Page:

View: 477

Agricultural and Food Science in Finland

Preparation , properties and applications of wheat gluten edible films Patricia
Tanada - Palmu Department of Food Technology , PO ... Wheat gluten coatings
reduced weight loss during two weeks of storage for cherry tomatoes and sharon
fruits compared to uncoated controls . ... Proteins , lipids and polysaccharides can
be used as edible film - forming agents ( Kester and Fennema 1986 , Gennadios
 ...

Agricultural and Food Science in Finland

Author:

Publisher:

ISBN:

Page:

View: 985

Special Publication

... polysaccharides with a homogenous structure. Edible films or coatings have
long been used empirically to protect food products. ... Guilbert and Biquet5 and
Kester and Fennema6. Polysaccharide, protein or lipid materials in various forms
 ...

Special Publication

Author:

Publisher:

ISBN:

Page: 231

View: 113