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Edible polysaccharide films and coatings / Pau Talens, María José Fabra and Amparo Chiralt.
- Format:
- Book
- Series:
- Biotechnology in agriculture, industry and medicine series.
- Biotechnology in agriculture, industry and medicine series
- Language:
- English
- Subjects (All):
- Food--Polysaccharide content.
- Food.
- Physical Description:
- 1 online resource (69 p.)
- Edition:
- 1st ed.
- Place of Publication:
- New York : Nova Science Publishers, c2010.
- Language Note:
- English
- Summary:
- Regulating the mass transfer in food systems by edible films and coatings can increase food-product shelf life and food quality. This book intends to review research on polysaccharide film-formation and characteristics and analyse mechanical and barrier properties of polysaccharide-based films.
- Contents:
- Intro
- EDIBLE POLYSACCHARIDE FILMS AND COATINGS
- CONTENTS
- PREFACE
- INTRODUCTION
- Chapter 1 POLYSACCHARIDES USED FOR EDIBLE FILMS AND COATINGS
- STARCHES AND DERIVATIVES
- CELLULOSE AND DERIVATIVES
- SEAWEED EXTRACTS
- GUMS
- PECTINS
- CHITOSAN
- Chapter 2 POLYSACCHARIDE FILM FORMATION AND FILM CHARACTERISTICS
- Chapter 3 POLYSACCHARIDE FILM PROPERTIES
- Chapter 4 APPLICATIONS OF POLYSACCHARIDE-BASED FILMS IN FOOD PRODUCTS
- Chapter 5 CONCLUSIONS
- REFERENCES
- INDEX
- Blank Page.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references (p. [39]-50) and index.
- Description based on print version record.
- ISBN:
- 1-61668-493-3
- OCLC:
- 923663080
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