| 000 | 00379nam a2200145Ia 4500 | ||
|---|---|---|---|
| 999 |
_c184222 _d184222 |
||
| 020 | _a9781420059625 | ||
| 040 | _cCUS | ||
| 082 |
_a664 _bBAL/E |
||
| 245 | 0 |
_aEdible coatings and films to improve food quality/ _cEdited by Elizabeth A. Baldwin,Robert Hagenmaier,Jinhe Bai |
|
| 250 | _a2nd. ed. | ||
| 260 |
_aLondon : _bCRC Press, _c2012. |
||
| 300 |
_axii,448p. : _c23cm. |
||
| 504 | _aIncludes index. | ||
| 505 | _a1.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 | ||
| 650 | _aEdible coatings. | ||
| 650 | _aFood--Quality. | ||
| 700 | _aBaldwin, Elizabeth A. ed. | ||
| 700 | _aHagenmaier, Robert ed. | ||
| 700 | _aBai, Jinhe ed. | ||
| 942 | _cWB16 | ||