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100   $a20180331d2012      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aEdible coatings and films to improve food quality /$fedited by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai
205   $a2nd ed.
210  1$aBoca Raton, Fla. :$cCRC Press,$d2012.
215   $a1 online resource (431 p.)
300   $aDescription based upon print version of record.
311   $a1-138-19893-5 
311   $a1-4200-5962-9 
320   $aIncludes bibliographical references and index.
327   $aFront Cover; Contents; Preface; The Editors; The Contributors; Chapter 1 - Introduction; Chapter 2 - Protein-based films and coatings; Chapter 3 - Edible coatings from lipids, waxes, and resins; Chapter 4 - Polysaccharide coatings; Chapter 6 - Role of edible film and coating additives; Chapter 7 - Coatings for fresh fruits and vegetables; Chapter 8 - Coatings for minimally processed fruits and vegetables; Chapter 10 - Application of commercial coatings; Chapter 11 - Encapsulation of flavors, nutraceuticals, and antibacterials; Chapter 12 - Overview of pharmaceutical coatings
327   $aChapter 13 - Regulatory aspects of coatingsBack Cover
330   $aMany interesting and exciting developments have occurred since the publication of the first edition in 1994. These developments result from the ever-increasing quality of coatings research, and make it timely to prepare this updated and completely revised 2nd edition, designed for the benefit of all involved in buying, selling, regulating, developing or using coatings to improve the quality and safety of foods. This book is a study of the coatings, films, wraps and surface treatments used for foods. Specifically, it covers coating ingredients and additives (Chapters 2, 3, 4 & 6), their permeability properties (Chapter 5), coatings for specific applications (Chapters 7, 8, 9 &12), the technology of coatings (Chapters 10 & 11), and regulatory aspects (Chapter 13). But of course the world of coatings could not be so neatly divided so some overlap between chapters in inevitable and desirable. For example, in the discussion of a coating made with a certain ingredient, the author might include information on additives used or allowed, and/or how the coating was applied, and/or what foods it is best used for, and so on. Therefore, in researching any topic it is best to cross-search other chapters--$cProvided by publisher.
606   $aEdible coatings
606   $aFood$xQuality
615  0$aEdible coatings.
615  0$aFood$xQuality.
676   $a664
686   $aTEC012000$2bisacsh
701   $aBaldwin$b Elizabeth A$01567339
701   $aHagenmaier$b Robert D$01567340
701   $aBai$b Jinhe$01567341
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910779014003321
996   $aEdible coatings and films to improve food quality$93838708
997   $aUNINA