Title: Introduction: Edible Coatings and Films to Improve Food Quality Authors
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: January 12, 2011
Publication Date: August 24, 2011
Citation: Baldwin, E.A., Hagenmaier, R.D., Bai, J. 2011. Introduction. In: Baldwin, E.A., Hagenmaier, R., Bai, J., editors. Edible Coatings and Films to Improve Food Quality. 2nd edition. Boca Raton, FL: CRC Press. p.1-12. Technical Abstract: This book gives a history of the development and uses of edible coatings, detailed chapters on coating caracteristics, determination of coating properties, methods for making coatings, and discription of coating film formers (polysaccharieds, lipids, resins, proteins). The book also disucsses coating additives, regulation of coating materials, application of coatings and use of coatings to incapsulate flavors, nutrients and drugs as well as how they are used on fresh produce, lighly processed produce and on processed foods.