LEADER 03702oam 2200637I 450 001 9910800099603321 005 20230802005050.0 010 $a0-429-13732-X 010 $a1-4200-5966-1 024 7 $a10.1201/b11082 035 $a(CKB)2550000000101338 035 $a(EBL)919002 035 $a(OCoLC)759865753 035 $a(SSID)ssj0000580872 035 $a(PQKBManifestationID)11333123 035 $a(PQKBTitleCode)TC0000580872 035 $a(PQKBWorkID)10606842 035 $a(PQKB)10478574 035 $a(MiAaPQ)EBC919002 035 $a(Au-PeEL)EBL919002 035 $a(CaPaEBR)ebr10562536 035 $a(CaONFJC)MIL544646 035 $a(EXLCZ)992550000000101338 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$01587940 701 $aHagenmaier$b Robert D$01587941 701 $aBai$b Jinhe$01587942 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910800099603321 996 $aEdible coatings and films to improve food quality$93876726 997 $aUNINA