Edible Coatings and Films to Improve Food Quality, Second by Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai

By Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai

Because the e-book of the 1st variation of this article, ever-increasing coatings learn has resulted in many advancements within the box. up-to-date and entirely revised with the most recent discoveries, safe to eat Coatings and flicks to enhance foodstuff caliber, moment version is a serious source for all these taken with purchasing, promoting, regulating, constructing, or utilizing coatings to enhance the standard and protection of meals. issues mentioned during this quantity contain: The fabrics utilized in suitable for eating coatings and flicks The chemical and actual homes of coatings and the way the coating or movie elements have an effect on those homes How coatings and movies current obstacles to gases and water vapors How coatings and movies can increase visual appeal, or conversely, lead to discoloration and reason different visible defects, in addition to how you can stay away from those difficulties using coatings and movies on clean fruit and greens, fresh-cut produce, and processed meals tips to observe coatings to numerous commodities How coatings can functionality as vendors of worthwhile ingredients, together with colour, antioxidants, and flavorings legislation of coatings and coating materials through quite a few governing our bodies the knowledge contained during this quantity is destined to inspire extra advances during this box for nutrients and pharmaceutical items. competitive study into those items can assist to minimize plastic waste, enhance purposes, result in higher efficacy, and make regulatory judgements more straightforward in an international climate—ultimately leading to low in cost, heightened caliber of meals and pharmaceutical items.

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Extra info for Edible Coatings and Films to Improve Food Quality, Second Edition

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Hydrolyzed WPI required less Gly to achieve the same mechanical properties compared to those of unhydrolyzed WPI. Chemical agents and physical treatments have also been used for covalent cross-linking of whey proteins. Transglutaminase has been used to produce films by polymerization of whey proteins (Mahmoud and Savello, 1992, 1993; Yildirim and Hettiarachchy, 1998a). Mahmoud and Savello (1992) reported that transglutaminase-cross-linked films in the presence of Ca+2 did not affect water vapor transmission rate and moisture content of β-lactoglobulin, α-lactoalbumin, and WPI films.

2006). , 2005). 3 Zein coatings Zein is one of the few proteins, such as collagen and gelatin, employed as an edible coating for foods and pharmaceuticals. , 2000). , 2002). , 1998). , 2001). , 2000). , 1998). 3 Soy film and coatings Most of the protein in soybeans can be classified as globulin. , 1994). Soy protein is high in asparagines and glutamine residues. Both 7S and 11S fractions are tightly folded due to intramolecular disulfide bonds (Kinsella, 1979). Soy protein used in the food industry is classified based on protein content.

2002). Recent works present the mechanical and gas barrier properties of gliadins and glutenins-rich film. Glutenin-rich films presented higher TS values and lower E and WVP values than gliadin-rich films. , 2003). , 2004a, 2004b, 2004c, 2004d). , 2004e). , 2004f). Nisin has been incorporated into WG films to form antimicrobial films. The filmforming method affected the retention of biologically active nisin (nisaplin) and release of activity at different temperatures. 4%. , 2003). , 2002). , 1996).

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