| Description |
1 online resource (617 pages) |
| Series |
Food Preservation Technology |
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Food preservation technology series.
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| Contents |
Cover ; Half Title ; Title Page ; Copyright Page ; Table of Contents ; Preface ; Editors ; Contributors ; Section I: Preparation, Properties, and Characterization of Coatings and Films |
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2: Transport Phenomena in Films and Coatings Including Their Mathematical Modeling 3: Barrier Properties of Films ; Section II: Traditional and Alternative Sources for Biopolymeric Film and Coating Matrices |
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4: Films and Coatings from Vegetable Protein 5: Films and Coatings from Animal Protein ; 6: Films and Coatings from Collagen and Gelatin |
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7: Films and Coatings from Starch and Gums 8: Films and Coatings from Lignocellulosic Polymers ; 9: Films and Coatings from Chitosan |
| Summary |
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 |
| Notes |
1: Standard and New Processing Techniques Used in the Preparation of Films and Coatings at the Lab Level and Scale-Up |
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10: Films and Coatings from Lipids and Wax |
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Print version record |
| Subject |
Edible coatings.
|
|
Edible coatings.
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| Form |
Electronic book
|
| Author |
Gómez-Guillén, M. Carmen
|
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López-Caballero, M. Elvira
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Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949-
|
| ISBN |
9781482218329 |
|
1482218321 |
|
9781315356242 |
|
1315356244 |
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9781315337180 |
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1315337185 |
|
9781315373713 |
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1315373718 |
|
