Edible Coatings and Films to Improve Food Quality

Edible Films and Coatings: Characteristics, Formation, Definitions, and Testing Methods: Rationale for Using Film Components Additives Formation Application Definitions Permeability Test Methods Edible Coatings for Fresh Fruits and Vegetables: Postharvest Physiology History Coatings Used New Developments Research Edible Coatings for Minimally Processed Fruits and Vegetables: Undesirable Changes Caused by Minimal Processing Techniques/Approaches for Preservation Use of Edible Coatings The Osmotic Membrane Process Edible Coatings and Films for Processed Foods: Meats, Poultry and Seafood Nuts, Cereals and Cereal-Based Products Fruits and Vegetables Confectioneries Flavor Encapsulation: Processes Edible Films Performance Edible Coatings as Carriers of Food Additives, Fungicides and Natural Antagonists: Antimicrobials, Fungicides and Natural Antagonists Antioxidants Miscellaneous Food Additives Permeability Properties of Edible Films: Water Vapor Permanent Gases Lipids Mathematical Models for Analysis Mechanisms of Transfer Solubility and Diffusivity Analysis Factors Affecting Permeability Water Vapor and Gas Permeability Values Application of Coatings: Commodities Which Are Coated Methods Keys to Successful Coating Edible Coatings and Films Based on Proteins: Development Properties Applications Future Research Needs Edible Coatings from Lipids and Resins: Lipids and Resins Used Characteristics Applications Edible Coatings and Films Based on Polysaccharides: Polysaccharides Used Potential Advantages Mathematical Modeling of Moisture Transfer in Food Systems with Edible Coatings: Analytical Solutions Numerical Solution for an Edible Film Numerical Solution Simplified Model Nomenclature