http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Food coatings and preservation technologies
Cover -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Edible Food Coatings are Biopolymers: Packaging and Preservation -- 1.1 Introduction -- 1.2 Characteristics of Edible Coatings -- 1.3 Nanocoating Preparation Techniques -- 1.4 Coating -- 1.5 Coating Methods with Applications -- 1.5.1 Spraying -- 1.5.2 Dipping -- 1.5.3 Panning Method -- 1.5.4 Fluidized Bed Processing Method -- 1.6 Factors Affecting Coating Process -- 1.7 Applications -- 1.8 Future Perspectives and Challenges of Nanotechnology in Food -- 1.9 Conclusion -- References
Chapter 2 Materials Used for Edible Coatings, Their Characteristics and Properties -- 2.1 Introduction -- 2.2 Classification of Edible Coatings -- 2.2.1 Polysaccharides -- 2.2.2 Chitosan -- 2.2.3 Starch -- 2.2.4 Protein -- 2.2.5 Lipids -- 2.2.6 Composites -- 2.2.7 Characteristics of Edible Coatings -- 2.2.8 Moisture and Gas Barrier Properties -- 2.2.9 Physicochemical Properties -- 2.2.10 Sensory and Organoleptic Properties -- 2.2.11 Disperse System Forming Edible Coatings Packaging Materials -- 2.2.12 Legislation, Standards for Edible Coatings -- 2.3 Recent Advances in Edible Coating
2.3.1 Edible Coatings: As Functional Packages -- 2.3.2 Edible Coatings: As Pathogen Inhibitors -- 2.3.3 Edible Coatings: Probiotic Carriers -- 2.3.4 Edible Coating: As Preservatives -- 2.4 Conclusion and Future Scope -- References -- Chapter 3 Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings -- 3.1 Introduction -- 3.1.1 Effect of Plastic Wastes on the Environment -- 3.1.2 Effect of Plastic Waste on Animals -- 3.1.3 Effect of Plastic Waste on Public Health -- 3.2 Classification of Biobased Polymers -- 3.2.1 Carbohydrate-Based Biopolymer -- 3.2.2 Protein-Based Biopolymer
3.2.3 Polylactic Acid -- 3.2.4 PHA -- 3.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications -- 3.3.1 Cellulose -- 3.3.2 Chitin (CT) and Chitosan (CS) -- 3.4 Properties of Biopolymers -- 3.4.1 Structural Properties -- 3.4.2 Mechanical Properties -- 3.4.3 Thermal Properties -- 3.4.4 Barrier Properties -- 3.5 Tests for Determining the Biodegradation of Biopolymer -- 3.5.1 Assay in Soil -- 3.5.2 Assay in Compost -- 3.5.3 Assays in Aquatic System -- 3.5.4 ASTM Standards -- 3.5.5 ISO Standards -- 3.5.6 EN 13432
3.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating -- 3.6.1 Starch -- 3.6.2 Chitosan -- 3.6.3 Pectin -- 3.7 Future Aspects of Biopolymers in Packaging Applications -- 3.8 Concluding Remarks -- References -- Chapter 4 Active and Intelligent Antimicrobial Coating Systems -- 4.1 Introduction -- 4.2 Antimicrobial Agents -- 4.2.1 Natural Antimicrobial Agents for Food Preservation -- 4.2.2 Methods of Coating -- 4.2.3 Attributes of Antimicrobial Coatings -- 4.2.4 Incorporation of Antimicrobials in Food Systems -- 4.2.4.1 Direct Applications
Newark : John Wiley & Sons, Incorporated,c2024