Edible coatings and films to improve food quality/ Edited by Elizabeth A. Baldwin,Robert Hagenmaier,Jinhe Bai
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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Central Library, Sikkim University General Book Section | 664 BAL/E (Browse shelf(Opens below)) | Available | P39234 |
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
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