Edible Films and Coatings for Food Applications

2. Edible Films and Coatings: Why, What, and How?
Attila E. Pavlath, William Orts

3. Structure and Function of Protein-Based Edible Films and Coatings
Kirsten Dangaran, Peggy M. Tomasula, Phoebe Qi

4. Structure and Function of Polysaccharide Gum-Based Edible Films and Coatings
Marceliano B. Nieto

5. Structure and Function of Starch-Based Edible Films and Coatings
Michael E. Kramer

6. Lipid-Based Edible Films and Coatings
Frédéric Debeaufort, Andrée Voilley

7. Characterization of Starch and Composite Edible Films and Coatings
María A. García, Adriana Pinotti, Miriam N. Martino, Noemí E. Zaritzky

8. Edible Films and Coatings for Fruits and Vegetables
Guadalupe I. I. Olivas, Gustavo Barbosa-Cánovas

9. Edible Films and Coatings for Meat and Poultry
Zey Ustunol

10. Edible Films and Coatings for Flavor Encapsulation
Gary A. Reineccius

11. Delivery of Flavor and Active Ingredients Using Edible Films and Coatings
Olga Martín-Belloso, M. Alejandra Rojas-Graü, Robert Soliva-Fortuny

12. Delivery of Food Additives and Antimicrobials Using Edible Films and Coatings
Jesus-Alberto Quezada-Gallo

13. Application of Infrared Analysis to Edible Films
Charles M. Zapf

14. Mechanical and Permeability Properties of Edible Films and Coatings for Food and Pharmaceutical Applications
Monique Lacroix

15. Commercial Manufacture of Edible Films
James M. Rossman

Nyckelord: Chemistry, Chemistry/Food Science, general, Food Science