000			04275cam a2200517Ma 4500
006			m o d
007			cr |||||||||||
008			110829s2012 fluad ob 001 0 eng d
020			_a9781420059663 _q(electronic bk.)
020			_a1420059661 _q(electronic bk.)
020			_a1420059629
020			_a9781420059625
020			_z9781420059625
029	1		_aDEBSZ _b372739768
029	1		_aDEBSZ _b431143757
029	1		_aNZ1 _b14091396
035			_a(OCoLC)759865753
040			_aOTZ _beng _epn _cOTZ _dCUS _dEBLCP _dN$T _dE7B _dYDXCP _dOCLCQ _dDEBSZ _dOCLCQ _dCRCPR _dOCLCQ _dOCLCF _dOCLCQ _dBAUN
049			_aBAUN_MERKEZ
050		4	_aTP451.E3 _bE35 2012
072		7	_aTEC _x012000 _2bisacsh
245	0	0	_aEdible coatings and films to improve food quality _h[electronic resource] / _cedited by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai.
250			_a2nd ed.
264		1	_aBoca Raton, Fla. : _bCRC Press, _c2012.
300			_a1 online resource (xii, 448 pages) : _billustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_t1. Introduction / _rElizabeth A. Baldwin and Robert D. Hagenmaier _t-- 2. Protein-based films and coatings / _rMaria B. Pérez-Gago _t-- 3. Edible coatings from lipids, waxes, and resins / _rDavid J. Hall _t-- 4. Polysaccharide coatings / _rRobert Soliva-Fortuny, María Alejandra Rojas-Graü, and Olga Martín-Belloso _t-- 5. Gas-exchange properties of edible films and coatings / _rRobert D. Hagenmaier _t-- 6. Role of edible film and coating additives / _rRoberto de Jésus Avena-Bustillos and Tara H. McHugh _t-- 7. Coatings for fresh fruits and vegetables / _rJinhe Bai and Anne Plotto _t-- 8. Coatings for minimally processed fruits and vegetables / _rSharon Dea [and others] _t-- 9. Applications of edible films and coatings to processed foods / _rTara H. McHugh and Roberto de Jesús Avena-Bustillos _t-- 10. Application of commercial coatings / _rYanyun Zhao _t-- 11. Encapsulation of flavors, nutraceuticals, and antibacterials / _rStéphane Desobry and Frédéric Debeaufort _t-- 12. Overview of pharmaceutical coatings / _rAnthony Palmieri III _t-- 13. Regulatory aspects of coatings / _rGuiwen A. Cheng and Elizabeth A. Baldwin.
520			_a"Many interesting and exciting developments have occurred since the publication of the first edition in 1994. These developments result from the ever-increasing quality of coatings research, and make it timely to prepare this updated and completely revised 2nd edition, designed for the benefit of all involved in buying, selling, regulating, developing or using coatings to improve the quality and safety of foods. This book is a study of the coatings, films, wraps and surface treatments used for foods. Specifically, it covers coating ingredients and additives (Chapters 2, 3, 4 & 6), their permeability properties (Chapter 5), coatings for specific applications (Chapters 7, 8, 9 & 12), the technology of coatings (Chapters 10 & 11), and regulatory aspects (Chapter 13). But of course the world of coatings could not be so neatly divided so some overlap between chapters in inevitable and desirable. For example, in the discussion of a coating made with a certain ingredient, the author might include information on additives used or allowed, and/or how the coating was applied, and/or what foods it is best used for, and so on. Therefore, in researching any topic it is best to cross-search other chapters"--
590			_aeBooks on EBSCOhost _bAll EBSCO eBooks
650		0	_aEdible coatings.
650		0	_aFood _xQuality.
650		7	_aTECHNOLOGY & ENGINEERING _xFood Science. _2bisacsh
650		7	_aEdible coatings. _2fast
650		7	_aFood _xQuality. _2fast
655		4	_aElectronic books.
700	1		_aBaldwin, Elizabeth A.
700	1		_aHagenmaier, Robert D.
700	1		_aBai, Jinhe.
856	4	0	_uhttp://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=457312
776	0	8	_iPrint version: _tEdible coatings and films to improve food quality. _b2nd ed. _dBoca Raton, FL : CRC Press, 2012 _z9781420059625 _w(DLC) 2011006378 _w(OCoLC)707022989
942			_2lcc _cEKT
999			_c41110 _d41110