000			02968nam a2200289 a 4500
001			vtls000056840
003			KUKTEM
005			20251125093054.0
008			111210t2012 flua f 001 0 eng d
020			_a9781420059625
039		9	_a201203091623 _basmadi _c201202070929 _dasmadi _y201112101450 _zshah
040			_aUMP
090			_aTP451.E3 E35 2012
245	0	0	_aEdible coatings and films to improve food quality / _cedited by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai
250			_a2nd ed.
260			_aBoca Raton, FL : _bCRC Press, _c2012
300			_axii, 448 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references and index
520			_a"The second edition of Edible Coatings and Films to Improve Food Quality presents the latest research in coating materials, permeability properties, and measurement techniques. Updated chapters provide new information on the main materials used as film formers in coatings, including proteins, lipids, resins, and polysaccharides. The text covers the permeability properties of coatings and techniques to measure permeability. Additional chapters discuss the use and function of additives as well as experimental and commercial coatings for various types of foods. A new chapter focuses on regulatory aspects. With expanded application areas, this book also discusses special types of coatings for encapsulation and pharmaceuticals"-- _cProvided by publisher
520			_a"Many 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
650		0	_aEdible coatings
650		0	_aFood _xQuality
700	1		_aBaldwin, Elizabeth A.
700	1		_aHagenmaier, Robert D.
700	1		_aBai, Jinhe
999			_aVIRTUA40 _c61120 _d61126
999			_aVTLSSORT0080*0200*0400*0900*2450*2500*2600*3000*5040*5200*5201*6500*6501*7000*7001*7002*9991