Abstract
THE film-forming properties of several proteins have been utilized in devel-oping edible, protective films and coatings (Gennadios et al., 1994). Currently, edible coatings formed by proteins are being investigated for applications on a broad range of food products (e.g., processed meats, seafood, nuts, confections, fruits, vegetables, and eggs). Due to their film-forming ability, cohesiveness, adhesiveness, and lipid barrier ability, proteins form coating layers that can preserve and improve the quality of food products. Potential advantages of using protein-based edible films and coatings on deep-fat fried foods are discussed in this chapter.
| Original language | English (US) |
|---|---|
| Title of host publication | Protein-Based Films and Coatings |
| Publisher | CRC Press |
| Pages | 517-525 |
| Number of pages | 9 |
| ISBN (Electronic) | 9781420031980 |
| ISBN (Print) | 9781587161070 |
| State | Published - Jan 1 2002 |
| Externally published | Yes |
Bibliographical note
Publisher Copyright:© 2002 by Taylor & Francis Group, LLC.