Edible Films and Coatings for Food Applications - Embuscado, Milda E.; Huber, Kerry C.; SpringerLink (Online service) (New York, NY : Springer New York : Imprint: Springer, 2009)
Edible Films and Coatings: Why, What, and How? -- Structure and Function of Protein-Based Edible Films and Coatings -- Structure and Function of Polysaccharide Gum-Based Edible Films and Coatings -- Structure and Function of Starch-Based Edible Films and Coatings -- Lipid-Based Edible Films and Coatings -- Characterization of Starch and Composite Edible Films and Coatings -- Edible Films and Coatings for Fruits and Vegetables -- Edible Films and Coatings for Meat and Poultry -- Edible Films and Coatings for Flavor Encapsulation -- Delivery of Flavor and Active Ingredients Using Edible Films and Coatings -- Delivery of Food Additives and Antimicrobials Using Edible Films and Coatings -- Application of Infrared Analysis to Edible Films -- Mechanical and Permeability Properties of Edible Films and Coatings for Food and Pharmaceutical Applications -- Commercial Manufacture of Edible Films.
Keywords: Food-Biotechnology.; Chemistry; Food Science; Chemistry/Food Science, general