Edible Films and Coatings for Food Applications

Abstract

Edible Films and Coatings: Why, What, and How?.- Structure and Function of Protein-Based Edible Films and Coatings.- Structure and Function of Polysaccharide Gum-Based Edible Films and Coatings.- Structure and Function of Starch-Based Edible Films and Coatings.- Lipid-Based Edible Films and Coatings.- Characterization of Starch and Composite Edible Films and Coatings.- Edible Films and Coatings for Fruits and Vegetables.- Edible Films and Coatings for Meat and Poultry.- Edible Films and Coatings for Flavor Encapsulation.- Delivery of Flavor and Active Ingredients Using Edible Films and Coatings.- Delivery of Food Additives and Antimicrobials Using Edible Films and Coatings.- Application of Infrared Analysis to Edible Films.- Mechanical and Permeability Properties of Edible Films and Coatings for Food and Pharmaceutical Applications.- Commercial Manufacture of Edible Films.