Edible films and coatings for food applications
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
London :
Springer ,
c2009
|
| Subjects: |
Table of Contents:
- 1. Edible films and coatings: why,what, and how?
- 2. Structure and function of protein-based edible films and coatings
- 3. Structure and function of polysaccharide gum-based edible films and coatings
- 4. Structure and function of starch-based edible films and coatings
- 5. Lipid-based edible films and coatings
- 6. Characterization of starch and composite edible films and coatings
- 7. Edible films and coatings for fruits and vegetables
- 8. Edible films and coatings for meat and poultry
- 9. Edible films and coatings for flavor encapsulation
- 10. Delivery of flavor and active ingredients using edible films and coatings
- 12. Application of infrared analysis to edible films
- 13. Mechanical and permeability properties of edible films and coatings for food and pharmaceutical applications
- 14. Commercial manufacture of edible films