Edible Coatings and Films to Improve Food Quality, Second Edition |
Baldwin, E.A., R.D. Hagenmaier, and J. Bai |
CRC Press, Boca Raton, FL, USA ( Print ISBN: 978-1-4200-5962-5; eBook ISBN: 978-1-4200-5966-3), 448 pages.
This is the second edition of a 1994 book that has been expanded and updated to cover the many interesting developments in coating ingredients and additives, their gas permeability properties, coatings for specific applications, the technology of coatings, and regulatory aspects. The book is written by the three editors plus 15 additional authors who are experts in various aspects of the science and technology of edible coatings and films for preserving quality of foods and other products. It is organized into 13 chapters covering the following topics: Introduction; Protein-based films and coatings; Edible coatings from lipids, waxes, and resins; Polysaccharide coatings; Gas exchange properties of edible films and coatings; Role of edible films and coating additives; Coatings for fresh fruits and vegetables; Coatings for minimally processed fruits and vegetables; Applications of edible films and coatings to processed foods; Application of commercial coatings; Encapsulation of flavors, nutraceuticals, and antibacterials; Overview of pharmaceutical coatings; Regulatory aspects of coatings. Most chapters include an extensive list of references for further reading if desired by the reader. Overall, this book is a very useful reference for all those interested in the opportunities and challenges of using edible coatings and films for food preservation and for pharmaceutical products. |
Adel Kader |