Table of Contents

Edible Films and Coatings: Characteristics, Formation, Definitions, and Testing Methods: Rationale for Using Film Components Additives Formation Application Definitions Permeability Test Methods Edible Coatings for Fresh Fruits and Vegetables: Postharvest Physiology History Coatings Used New Developments Research Edible Coatings for Minimally Processed Fruits and Vegetables: Undesirable Changes Caused by Minimal Processing Techniques/Approaches for Preservation Use of Edible Coatings The Osmotic Membrane Process Edible Coatings and Films for Processed Foods: Meats, Poultry and Seafood Nuts, Cereals and Cereal-Based Products Fruits and Vegetables Confectioneries Flavor Encapsulation: Processes Edible Films Performance Edible Coatings as Carriers of Food Additives, Fungicides and Natural Antagonists: Antimicrobials, Fungicides and Natural Antagonists Antioxidants Miscellaneous Food Additives Permeability Properties of Edible Films: Water Vapor Permanent Gases Lipids Mathematical Models for Analysis Mechanisms of Transfer Solubility and Diffusivity Analysis Factors Affecting Permeability Water Vapor and Gas Permeability Values Application of Coatings: Commodities Which Are Coated Methods Keys to Successful Coating Edible Coatings and Films Based on Proteins: Development Properties Applications Future Research Needs Edible Coatings from Lipids and Resins: Lipids and Resins Used Characteristics Applications Edible Coatings and Films Based on Polysaccharides: Polysaccharides Used Potential Advantages Mathematical Modeling of Moisture Transfer in Food Systems with Edible Coatings: Analytical Solutions Numerical Solution for an Edible Film Numerical Solution Simplified Model Nomenclature

Reviews

"An excellent reference for many individuals who want to learn about edible films and coatings for fresh, minimally processed and processed foods products." -- Trends in Food Science & Technology "This book brings together some of the most important researchers [in] this field, with a number of important goals in mind. These include introducing the newcomer to the basics of the subject, describing appropriate materials for use, summarizing properties, methods for application, approaches for devising models and a summary of present and potential future uses." -- Food Trade Review