Edible Films and Coatings for Food Applications
作者：
DOI: 10.1007/978-0-387-92824-1
关键词: Flavor 、 Starch 、 Materials science 、 Structure and function 、 Food additive 、 Fruits and vegetables 、 Food science
摘要: Edible Films and Coatings: Why, What, How?.- Structure Function of Protein-Based Coatings.- Polysaccharide Gum-Based Starch-Based Lipid-Based Characterization Starch Composite Coatings for Fruits Vegetables.- Meat Poultry.- Flavor Encapsulation.- Delivery Active Ingredients Using Food Additives Antimicrobials Application Infrared Analysis to Films.- Mechanical Permeability Properties Pharmaceutical Applications.- Commercial Manufacture Films.
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