Edible Films and Coatings for Food Applications /
| Autor Corporativo: | |
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| Otros Autores: | , |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2009.
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| Edición: | 1st ed. 2009. |
| Materias: |
Tabla de Contenidos:
- 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.