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: 223

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: 278

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: 957

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: 365

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 Films and Coatings

Edible. Films. and. Coatings: Sensory. Aspects. Kezban Candoğan, Gustavo V.
Barbosa-Cánovas, and Emine ... by Application of Edible Films and Coatings
26.4.1 Polysaccharide Films and Coatings 26.4.2 Protein Films and Coatings
26.4.3 ...

Edible Films and Coatings

Author: Maria Pilar Montero Garcia

Publisher: CRC Press

ISBN: 1315356244

Page: 598

View: 651

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.

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: 135

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.

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: 175

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

Food Proteins and Their Applications

18 Edible Protein Films and Coatings JOHN M. KROCHTA University of
California , Davis , California 1. INTRODUCTION Edible films and coatings based
on proteins , polysaccharides , and / or lipids have much potential for increasing
food ...

Food Proteins and Their Applications

Author: Srinivasan Damodaran

Publisher: CRC Press

ISBN: 9780824798208

Page: 694

View: 644

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Lipid Technologies and Applications

17 Edible Coatings and Film Barriers Thomas H. Shellhammer and John M.
Krochta University of California - Davis ... Edible coating and film materials
comprise three general categories of materials : polysaccharides , proteins , and
lipids .

Lipid Technologies and Applications

Author: Frank D. Gunstone

Publisher: CRC Press

ISBN: 9780824798383

Page: 848

View: 468

"Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition."

Conventional and Advanced Food Processing Technologies

Hydrogen bonds may play significant roles in film formation, thus influencing their
characteristics, and are related to the large ... Starch, a common agricultural raw
material, is the most used polysaccharide for biodegradable edible coating ...

Conventional and Advanced Food Processing Technologies

Author: Suvendu Bhattacharya

Publisher: John Wiley & Sons

ISBN: 1118406303

Page: 744

View: 544

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Quality in Frozen Food

Additional potential roles of edible coatings and films in frozen foods relate to
other structural and sensory aspects. ... Polysaccharides and their derivatives (
alginates, pectins, agars, carrageenans, cellulose derivatives, amylose, starches,
 ...

Quality in Frozen Food

Author: Marilyn C. Erickson

Publisher: Springer Science & Business Media

ISBN: 9780412070419

Page: 484

View: 458

Transcending the boundaries of product identity, this comprehensive reference provides an integrated view of quality issues in frozen foods. It addresses the principles of freezing and the concepts of quality from a variety of different perspectives, including: technological (mechanical and cryogenic methods of freezing), categorical (classification of quality losses), analytical (measurement of quality), theoretical (model building), applied (preventive treatments), and administrative (policy). Not previously found in other publications, this book offers an enhanced concentration on the principles of frozen food quality. The book's organization provides the food industry and academic professionals, as well as students, an expanded resource of information that may be applicable to their specific commodity of interest. Consequently, these individuals will find value in the entire book rather that just one chapter.

Protein Based Films and Coatings

Films. and. Coatings. EDIBLE. biopolymer films have been a subject of intense
interest in recent years because of consumer demands for food ... Materials that
have been used in edible films include proteins, polysaccharides, and lipids.

Protein Based Films and Coatings

Author: Aristippos Gennadios

Publisher: CRC Press

ISBN: 1420031988

Page: 672

View: 722

This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and envisioned applications of protein films are discussed, including hard and soft gelatin capsules, microcapsules, collagen casings, and meat and produce coatings. Expert contributors provide thorough reviews of related interdisciplinary research and extensive lists of references. About the Editor: Aristippos Gennadios, Ph.D. is Senior Manager, Materials Science and Clinical Supplies, Product Development: US and Canada, Banner Pharmacaps Inc. (a Sobel NV Company) in High Point, North Carolina. He received his B.S. in Chemical Engineering from the National Technical University in Athens, Greece, his M.S. in Agricultural Engineering from Clemson University, and his Ph.D. in Agricultural and Biological Systems Engineering from the University of Nebraska in Lincoln. Dr. Gennadios is also Adjunct Associate Professor in the Department of Biological Systems Engineering at the University of Nebraska in Lincoln. He has authored or co-authored over 40 refereed publications and has been granted 2 U.S. patents.

Innovations in Food Processing

CHAPTER 17 Effect of Polysaccharide Film on Ethylene Production and
Enzymatic Browning of Apple Slices NICOLÁS BRÁNCOLI ... produce is coated
with edible films , a semipermeable barrier to gases and water vapor is obtained .
Edible ...

Innovations in Food Processing

Author: Grahame W. Gould

Publisher: CRC Press

ISBN: 9781566767828

Page: 282

View: 522

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.

Advances in Fruit Processing Technologies

Edible. Coatings. Henriette. Monteiro. Cordeiro. de. Azeredo. CONTENTS 345
14.1 Introduction . ... 14.3.1.5 Some Novel Polysaccharide Coatings 14.3.2
Protein-Based Coatings . ... Although the terms edible films and edible coatings
are sometimes referred to as synonyms, there is a difference in that films are
preformed ...

Advances in Fruit Processing Technologies

Author: Sueli Rodrigues

Publisher: CRC Press

ISBN: 1439851530

Page: 472

View: 725

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing Technologies incorporates fundamentals in food pro

Handbook of Food Science Technology and Engineering 4 Volume Set

Furthermore, sausage casings made with collagen, which is mainly used for
containment of meat batter, is one of the earliest forms of food processing.
Strained through eight-layered 15. 16. 17. 18. 19. 20. 21. 135-1 Chapter 135:
Edible Films ...

Handbook of Food Science  Technology  and Engineering   4 Volume Set

Author: Y. H. Hui

Publisher: CRC Press

ISBN: 146650787X

Page: 3632

View: 423

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Perishables Handling

+ EF " is with edible polysaccharide film applied . ... With edible film applied , the
order from less to more WB was 0 , 5 , and 2 . ... film SR : SR ceramic
impregnated film GL : Glass container EF : Polysaccharide based edible film
coating FILM ...

Perishables Handling

Author:

Publisher:

ISBN:

Page:

View: 526

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: 606

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.

Handbook of Food Products Manufacturing 2 Volume Set

Edible. Packaging. for. Poultry. and. Poultry. Products. Baciliza Quintero-Salazar
and Edith Ponce-Alquicira Departamento de ... 798 82.2 Definition and History
Aspects of Edible Packaging 799 82.3 Importance of the Application of Edible
Films and Coatings in Meat ... Based Films 800 82.4.1.1 Waxes 801 82.4.1.2
Glycerides 801 82.4.2 Polysaccharide Based Films 801 82.4.2.1 Alginates 801
82.4.2.2 ...

Handbook of Food Products Manufacturing  2 Volume Set

Author: Nirmal Sinha

Publisher: John Wiley and Sons

ISBN: 0470049642

Page: 2308

View: 687

The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.

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: 724