Surface Treatments and Edible Coatings in Food Preservation

@inproceedings{Baldwin2007SurfaceTA,
  title={Surface Treatments and Edible Coatings in Food Preservation},
  author={Elizabeth A. Baldwin},
  year={2007}
}
CONTENTS 21.1 Rationale for Using Edible Coating and Surface Treatments .478 21.2 Mechanism of Action .479 21.2.1 Permeability Properties of Coatings .479 21.2.1.1 Effect on Water Loss .480 21.2.1.2 Effect on Gas Exchange of Fresh Fruits and Vegetables .480 21.2.1.3 Effect on Stability of Lightly Processed Fruits and Vegetables .481 21.2.2 Structural Integrity and Appearance of Coated Products 481 21.3 Materials Used in Edible Coatings and Film Formulations 481 21.3.1 Lipids 482 21.3.1.1 Oils… CONTINUE READING

Citations

Publications citing this paper.
SHOWING 1-10 OF 17 CITATIONS

THE PHYSICOCHEMICAL PROPERTIES OF EDIBLE PROTEIN FILMS

VIEW 5 EXCERPTS
CITES BACKGROUND
HIGHLY INFLUENCED

Development of Edible Packaging for Selected Food Processing Applications

VIEW 5 EXCERPTS
CITES BACKGROUND & RESULTS
HIGHLY INFLUENCED

References

Publications referenced by this paper.
SHOWING 1-10 OF 80 REFERENCES

Nisperos-Carriedo, Edible coatings and films for processed foods, Edible Coatings and Films to Improve Food Quality (J

R. A. Baker, E. A. Baldwin, O M.
  • Technomic Publishing
  • 1994
VIEW 10 EXCERPTS
HIGHLY INFLUENTIAL

Antimicrobial agents, Food Additives

P. M. Davidson, V. K. Juneja
  • 1990
VIEW 6 EXCERPTS
HIGHLY INFLUENTIAL

Pectinase and pectate coatings. II. Application to nut and fruit products

H. A. Swenson, J. C. Miers, T. H. Schultz, H. S. Owens
  • Food Technol
  • 1953
VIEW 4 EXCERPTS
HIGHLY INFLUENTIAL

control by sulfates, antioxidants, and other means, Food Technol

G. M. Sapers, Browning of foods
  • 47: 75
  • 1993
VIEW 5 EXCERPTS
HIGHLY INFLUENTIAL

Antioxidants, Food Additives

E. R. Sherwin
  • New York,
  • 1990
VIEW 4 EXCERPTS
HIGHLY INFLUENTIAL