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Edible Coatings And Films To Improve Food Quality Second Edition
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Book Synopsis Edible Coatings and Films to Improve Food Quality, Second Edition by : Elizabeth A. Baldwin
Download or read book Edible Coatings and Films to Improve Food Quality, Second Edition written by Elizabeth A. Baldwin and published by CRC Press. This book was released on 2011-08-24 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing, or using coatings to improve the quality and safety of foods. Topics discussed in this volume include: The materials used in edible coatings and films The chemical and physical properties of coatings and how the coating or film ingredients affect these properties How coatings and films present barriers to gases and water vapors How coatings and films can improve appearance, or conversely, result in discoloration and cause other visual defects, as well as how to avoid these problems The use of coatings and films on fresh fruit and vegetables, fresh-cut produce, and processed foods How to apply coatings to various commodities How coatings can function as carriers of useful additives, including color, antioxidants, and flavorings Regulation of coatings and coating ingredients by various governing bodies The information contained in this volume is destined to encourage further advances in this field for food and pharmaceutical products. Aggressive research into these products can help to reduce plastic waste, improve applications, lead to greater efficacy, and make regulatory decisions easier in a global climate—ultimately resulting in economical, heightened quality of food and pharmaceutical products.
Book Synopsis Edible Films and Coatings for Food Applications by : Milda E. Embuscado
Download or read book Edible Films and Coatings for Food Applications written by Milda E. Embuscado and published by Springer Science & Business Media. This book was released on 2009-06-10 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
Book Synopsis Edible Films and Coatings by : Maria Pilar Montero Garcia
Download or read book Edible Films and Coatings written by Maria Pilar Montero Garcia and published by CRC Press. This book was released on 2016-09-19 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
Book Synopsis Edible Films and Coatings for Food Applications by : Milda Embuscado
Download or read book Edible Films and Coatings for Food Applications written by Milda Embuscado and published by Springer. This book was released on 2009-06-16 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods. The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, the market has grown to more than $100 million and is expected to grow to $350 million by 2008, according to James Rossman of Rossman Consulting. Pharmaceutical and consumer products have been responsible for the tremendous increase. This growth has produced an enormous amount of scientific articles, patents, and research projects undertaken by members of the food industry, academia, and research institutions. Edible Films and Coatings for Food Applications brings together this vast wealth of scientific knowledge in a systematically organized volume. It examines the science, application, function, and market for edible films and coatings.
Book Synopsis Handbook of Frozen Food Processing and Packaging, Second Edition by : Da-Wen Sun
Download or read book Handbook of Frozen Food Processing and Packaging, Second Edition written by Da-Wen Sun and published by CRC Press. This book was released on 2011-10-19 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential data and references relied upon by scientists in universities and research institutions. Highlights in the Second Edition include: Original chapters revised and updated with the latest developments New section on Emerging Technologies in Food Freezing, with chapters on ultrasound accelerated freezing, high-pressure shift freezing, electrostatic field-assisted food freezing, and antifreeze proteins New section on Trends in Frozen Food Packaging, with chapters on active packaging, intelligent packaging, vacuum packaging, and edible coatings and films and their applications on frozen foods This volume continues the tradition of the benchmark first edition, capturing the latest developments on the cutting edge of frozen food science. In addition to updated coverage of quality and safety issues and monitoring and measuring techniques, it highlights emerging technologies and trends, all in the format that made the previous edition so popular. It offers the tools needed to develop new and better products, keeping up with consumer demand for safe and convenient frozen foods.
Book Synopsis Protein-Based Films and Coatings by : Aristippos Gennadios
Download or read book Protein-Based Films and Coatings written by Aristippos Gennadios and published by CRC Press. This book was released on 2002-02-07 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the most up-to-date and detailed information available on protein-based biopolymer films and coatings. It provides a comprehensive overview of the design, technology, properties, functionality, and applications of biopolymer films and coatings (edible and inedible) from plant and animal proteins. Both widely commercialized and
Book Synopsis Nanotechnology in Plant Health by : Mahendra Rai
Download or read book Nanotechnology in Plant Health written by Mahendra Rai and published by CRC Press. This book was released on 2024-04-23 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanotechnology is an emerging, pivotal platform for enhancing plant health. On one hand, nanomaterials serve as crucial nutrients and nanofertilizers, while on the other, they have demonstrated their potential for diagnosing plant diseases, delivering fungicides and pesticides, and providing therapeutic solutions against diseases caused by pathogens and parasites. The book Nanotechnology in Plant Health explores the significance of nanomaterials in plant nutrition, nanofertilizers, and their role in managing plant pathogens, including the most formidable ones like quarantined strains. This unique publication represents a global team of contributors and stands out for its comprehensive coverage of plant nanonutrients, nanofertilizers, and nano-plant protectors.
Book Synopsis Global Safety of Fresh Produce by : Jeffrey Hoorfar
Download or read book Global Safety of Fresh Produce written by Jeffrey Hoorfar and published by Woodhead Publishing. This book was released on 2014-02-14 with total page 475 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing
Book Synopsis Innovations in Food Packaging by : Jung H. Han
Download or read book Innovations in Food Packaging written by Jung H. Han and published by Academic Press. This book was released on 2013-10-03 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging
Book Synopsis Encyclopedia of Food Security and Sustainability by :
Download or read book Encyclopedia of Food Security and Sustainability written by and published by Elsevier. This book was released on 2018-11-08 with total page 1861 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Security and Sustainability, Three Volume Set covers the hottest topics in the science of food sustainability, providing a synopsis of the path society is on to secure food for a growing population. It investigates the focal issue of sustainable food production in relation to the effects of global change on food resources, biodiversity and global food security. This collection of methodological approaches and knowledge derived from expert authors around the world offers the research community, food industry, scientists and students with the knowledge to relate to, and report on, the novel challenges of food production and sustainability. This comprehensive encyclopedia will act as a platform to show how an interdisciplinary approach and closer collaboration between the scientific and industrial communities is necessary to strengthen our existing capacity to generate and share research data. Offers readers a ‘one-stop’ resource on the topic of food security and sustainability Contains articles split into sections based on the various dimensions of Food Security and Food Sustainability Written by academics and practitioners from various fields and regions with a “farm to fork understanding Includes concise and accessible chapters, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field
Book Synopsis Postharvest Physiological Disorders in Fruits and Vegetables by : Sergio Tonetto de Freitas
Download or read book Postharvest Physiological Disorders in Fruits and Vegetables written by Sergio Tonetto de Freitas and published by CRC Press. This book was released on 2019-01-15 with total page 824 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables, Postharvest Physiological Disorders in Fruits and Vegetables describes visual symptoms, triggering and inhibiting mechanisms, and approaches to predict and control these disorders after harvest. Color photographs illustrate the disorders, important factors, physiology, and management. The book includes a detailed description of the visual symptoms, triggering and inhibiting mechanisms, and possible approaches to predict and control physiological disorders. The mechanisms triggering and inhibiting the disorders are discussed in detail in each chapter, based on recent studies, which can help readers better understand the factors regulating each disorder. The description of possible approaches to predict and control each disorder can help growers, shippers, wholesalers, and retailers to determine the best management practices to reduce disorder incidence and crop losses. Features: Presents visual symptoms of postharvest physiological disorders that will help readers to precisely identify the disorders in fruits and vegetables Details mechanisms triggering and inhibiting the postharvest disorders Explains possible approaches to predict and control these disorders Suggests the best postharvest management approaches for each crop Although there are many scientific publications on postharvest physiological disorders, there are no recent reviews or books putting together the most recent information about the mechanisms regulating, as well as about the possible approaches to predict and control these disorders.
Book Synopsis Pectin: Technological and Physiological Properties by : Vassilis Kontogiorgos
Download or read book Pectin: Technological and Physiological Properties written by Vassilis Kontogiorgos and published by Springer Nature. This book was released on 2020-10-01 with total page 207 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.
Book Synopsis Food Hydrocolloid Edible Films and Coatings by : Olivier Skurtys
Download or read book Food Hydrocolloid Edible Films and Coatings written by Olivier Skurtys and published by . This book was released on 2010 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An edible film is defined as a thin layer, which can be consumed, coated on a food or placed as a barrier between the food and the surrounding environment. For the past 10 years, research on edible films and coatings in foods is driven by food engineers due to the high demand of consumers for longer shelf-life and better quality of fresh foods as well as of environmentally friendly packaging. This book presents and discusses only some aspects of hydrocolloid edible films and coatings. In particular, the film-forming materials is presented and the physical properties of the film and coating are examined. The main techniques used to form edible coatings as spray systems or immersion procedures are detailed as well as the solvent casting and the extrusion processes for the edible films.
Book Synopsis Food Packaging and Preservation by : Alexandru Mihai Grumezescu
Download or read book Food Packaging and Preservation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2017-10-20 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality
Book Synopsis Handbook of Food Preservation by : M. Shafiur Rahman
Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Book Synopsis Food Processing Technology by : P.J. Fellows
Download or read book Food Processing Technology written by P.J. Fellows and published by CRC Press. This book was released on 2000-07-11 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food Processing Technology was quickly adopted as the standard text by many food science and technology courses. While keeping with the practice of covering the wide range of food processing techniques, this new edition has been substantially expanded to take account of the advances in technology that have taken place since the publication of the first edition. The Second Edition includes new chapters on computer control of processing, novel 'minimal' technologies, and Ohmic heating, and an extended chapter on modified atmosphere packaging. It is a comprehensive - yet basic - text that offers an overview of most unit operations, while at the same time providing details of the processing equipment, operating conditions and the effects of processing on the biochemistry of foods. The book is divided into five parts, in which unit operations are grouped according to the nature of the heat transfer that takes place. Each chapter describes the formulae required for calculation of processing parameters, sample problems, and the effects on sensory characteristics and nutritional properties of selected foods. By combining food processing theory and calculations with descriptions of commercial practice and results of scientific studies, Food Processing Technology: Principles and Practice, Second Edition helps readers make attractive saleable products and extend the shelf-life of foods.
Book Synopsis Edible Films and Coatings by : Donald A. Gross
Download or read book Edible Films and Coatings written by Donald A. Gross and published by . This book was released on 2018 with total page 1085 pages. Available in PDF, EPUB and Kindle. Book excerpt:
