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Edible Coatings and Films to Improve Food Quality by Krochta, John M; Baldwin, Elizabeth A; Nisperos-Carriedo, Myrna O is a book available to read on EtoBox.

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<p>edible Films And Coatings&#58;<br> Characteristics, Formation, Definitions, And Testing Methods&#58;<br> Rationale For Using<br> Film Components<br> Additives<br> Formation<br> Application <br> Definitions<br> Permeability<br> Test Methods<br> <br> Edible Coatings For Fresh Fruits And Vegetables&#58; <br> Postharvest Physiology <br> History <br> Coatings Used <br> New Developments <br> Research <br> <br> Edible Coatings For Minimally Processed Fruits And Vegetables&#58; <br> Undesirable Changes Caused By Minimal Processing<br> Techniques/approaches For Preservation<br> Use Of Edible Coatings<br> The Osmotic Membrane Process<br> <br> Edible Coatings And Films For Processed Foods&#58; <br> Meats, Poultry And Seafood <br> Nuts, Cereals And Cereal-based Products <br> Fruits And Vegetables <br> Confectioneries<br> <br> Flavor Encapsulation&#58;<br> Processes<br> Edible Films<br> Performance<br> <br> Edible Coatings As Carriers Of Food Additives, Fungicides And Natural Antagonists&#58;<br> Antimicrobials, Fungicides And Natural Antagonists<br> Antioxidants<br> Miscellaneous Food Additives<br> <br> Permeability Properties Of Edible Films&#58; <br> Water Vapor <br> Permanent Gases <br>

Author

Krochta, John M; Baldwin, Elizabeth A; Nisperos-Carriedo, Myrna O

Publisher

Technomic Publ. Co.; CRC Press

Published

1994

Language

EN

ISBN

9781566761130

Subjects

Engineering, Stem