{"product_id":"food-coatings-and-preservation-technologies-hardback-9781394237586","title":"Food Coatings and Preservation Technologies (Hardback) 9781394237586","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood Coatings and Preservation Technologies\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eMousumi Sen (Edited by), Sen (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781394237586, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 25 October 2024\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e688 pages\u003cbr\u003e22.9 x 15.2 x 4 cm, 1.234 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eThis book compiles recent studies about edible coatings and how they have improved food products, packaging techniques, and product quality to cause fewer health risks.\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eFood Coatings and Preservation Technologies\u003c\/i\u003e presents the most recent studies about the application of edible coatings to a wide variety of foods. Edible coatings are globally utilized for preventing food product contamination from harmful microorganisms and pathogens. This book highlights the developments made in designing new edible coatings. Herein, particular attention is given to the main components, manufacturing methods, and their application to specific products. The book also discusses the current state-of-the-art alternative to conventional package usage, providing the main features biodegradable packaging should meet for distinct uses for the conservation and improvement of various food products. This information will be helpful for processors to select the best coating material and its effective concentration for different fresh and minimal processed vegetables. \u003c\/p\u003e\n\u003cp\u003eEach chapter delves into edible-based coating research and critical developments to enhance food preservation standards. The first section focuses on biopolymer-based edible coatings, food packaging, and preservation. It provides a comprehensive understanding of the current state and critical developments in biodegradable polymer packaging systems for food applications. As technology advances, the next section highlights ongoing research focusing on optimizing coating effectiveness and the development of eco-friendly and sustainable materials. This section’s objective is to identify edible materials and combine the most recent information available to provide a comprehensive understanding of formulation methods and approaches to enhancing the properties of the coatings applied to food products. The final section discusses encapsulation techniques and levels of retention to improve shelf-life. \u003c\/p\u003e\n\u003cp\u003eReaders will find in this book information concerning: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe efficiency and functional properties of edible coating materials;\u003c\/li\u003e \u003cli\u003eFeasibility studies performed on new process evaluation, safety and toxicity determination, regulatory assessment, and consumer studies regarding the commercial uses of edible coatings;\u003c\/li\u003e \u003cli\u003eCoating technologies that present a promising avenue to enhance the delivery, stability, and efficacy of medical foods and nutraceuticals;\u003c\/li\u003e \u003cli\u003eShelf-life testing that suggests future directions;\u003c\/li\u003e \u003cli\u003eNovel practical and reliable tools that are applicable in the industrial process.\u003c\/li\u003e\n\u003c\/ul\u003e \u003cp\u003e\u003cb\u003eAudience\u003c\/b\u003e \u003c\/p\u003e\n\u003cp\u003eThe book is aimed at chemists, food technologists, food scientists, nutritionists, dietitians, pharmaceutical technologists, biochemists, and engineers, as well as postgraduate, PhD students and postdocs working in the area of edible food coatings and prevention technologies.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xxiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Edible Food Coatings are Biopolymers: Packaging and Preservation 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMousumi Sen and Hemendra Pratap Singh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 2\u003c\/p\u003e \u003cp\u003e1.2 Characteristics of Edible Coatings 4\u003c\/p\u003e \u003cp\u003e1.3 Nanocoating Preparation Techniques 5\u003c\/p\u003e \u003cp\u003e1.4 Coating 6\u003c\/p\u003e \u003cp\u003e1.5 Coating Methods with Applications 14\u003c\/p\u003e \u003cp\u003e1.6 Factors Affecting Coating Process 17\u003c\/p\u003e \u003cp\u003e1.7 Applications 18\u003c\/p\u003e \u003cp\u003e1.8 Future Perspectives and Challenges of Nanotechnology in Food 20\u003c\/p\u003e \u003cp\u003e1.9 Conclusion 20\u003c\/p\u003e \u003cp\u003eReferences 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Materials Used for Edible Coatings, Their Characteristics and Properties 27\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePanoth Abhirami and N. Venkatachalapathy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 28\u003c\/p\u003e \u003cp\u003e2.2 Classification of Edible Coatings 31\u003c\/p\u003e \u003cp\u003e2.3 Recent Advances in Edible Coating 40\u003c\/p\u003e \u003cp\u003e2.4 Conclusion and Future Scope 44\u003c\/p\u003e \u003cp\u003eReferences 45\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Edible and Biodegradable Polymeric Materials for Food Packaging or Coatings 51\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eD. Kavya Gupta, M. H. M. Phanisree, M. Penchalaraju and A. Surendra Babu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 52\u003c\/p\u003e \u003cp\u003e3.2 Classification of Biobased Polymers 56\u003c\/p\u003e \u003cp\u003e3.3 Advanced Methods for the Synthesis of Biopolymers for Packaging Applications 60\u003c\/p\u003e \u003cp\u003e3.4 Properties of Biopolymers 64\u003c\/p\u003e \u003cp\u003e3.5 Tests for Determining the Biodegradation of Biopolymer 68\u003c\/p\u003e \u003cp\u003e3.6 Biopolymers and Their Potential Application as Edible, Nonedible Packaging, and Coating 73\u003c\/p\u003e \u003cp\u003e3.7 Future Aspects of Biopolymers in Packaging Applications 75\u003c\/p\u003e \u003cp\u003e3.8 Concluding Remarks 76\u003c\/p\u003e \u003cp\u003eReferences 76\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Active and Intelligent Antimicrobial Coating Systems 85\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDineshkumar T., Sakthivel Sangeetha, Pragalyaashree M. M. and Freeda Blessie R.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 87\u003c\/p\u003e \u003cp\u003e4.2 Antimicrobial Agents 88\u003c\/p\u003e \u003cp\u003e4.3 Antimicrobial Agent for Active and Intelligent Package of Food 99\u003c\/p\u003e \u003cp\u003e4.4 Active Coating 99\u003c\/p\u003e \u003cp\u003e4.5 Intelligent Packaging 110\u003c\/p\u003e \u003cp\u003e4.6 Market Potential for Antimicrobial, Active, and Intelligent Coating 117\u003c\/p\u003e \u003cp\u003e4.7 Conclusion 118\u003c\/p\u003e \u003cp\u003eReferences 119\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Edible Coatings—Medical Foods and Nutraceuticals 127\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSakthivel Sangeetha, Dineshkumar T., Pragalyaashree M. M. and Freeda Blessie R.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction on Edible Coatings 128\u003c\/p\u003e \u003cp\u003e5.2 Edible Coating on Tablets 132\u003c\/p\u003e \u003cp\u003e5.3 Edible Coating on Nutraceuticals 133\u003c\/p\u003e \u003cp\u003e5.4 Edible Coating Methods 134\u003c\/p\u003e \u003cp\u003e5.5 Edible Coating Materials 143\u003c\/p\u003e \u003cp\u003e5.6 Edible-Coated Products 150\u003c\/p\u003e \u003cp\u003e5.7 Properties of Edible Coating 155\u003c\/p\u003e \u003cp\u003e5.8 Stability of Edible Coating 156\u003c\/p\u003e \u003cp\u003e5.9 Bioavailability of Edible Coating 157\u003c\/p\u003e \u003cp\u003e5.10 Delivery System of Edible Coating 158\u003c\/p\u003e \u003cp\u003e5.11 Evaluation of Edible Coating 159\u003c\/p\u003e \u003cp\u003e5.12 Market Potential of Edible Coating in Food 160\u003c\/p\u003e \u003cp\u003e5.13 Conclusion 161\u003c\/p\u003e \u003cp\u003eReferences 161\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Edible Packaging: Extension of Shelf Life and Improvement of Food Quality 167\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRitika and Rizwana\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 168\u003c\/p\u003e \u003cp\u003e6.2 Facilitating Convenience and Functionality 170\u003c\/p\u003e \u003cp\u003e6.3 Addressing Environmental Concerns 171\u003c\/p\u003e \u003cp\u003e6.4 Proteins 174\u003c\/p\u003e \u003cp\u003e6.5 Polysaccharides 174\u003c\/p\u003e \u003cp\u003e6.6 Lipids 175\u003c\/p\u003e \u003cp\u003e6.7 Mechanisms of Shelf Life Extension by Edible Packaging 179\u003c\/p\u003e \u003cp\u003e6.8 Enhancement of Food Quality 182\u003c\/p\u003e \u003cp\u003e6.9 Consumer Acceptance and Perception of Edible Packaging 184\u003c\/p\u003e \u003cp\u003e6.10 Challenges and Solutions 186\u003c\/p\u003e \u003cp\u003e6.11 Trends and Application of Edible Packaging 189\u003c\/p\u003e \u003cp\u003e6.12 Conclusion 200\u003c\/p\u003e \u003cp\u003eReferences 201\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Coat the Flavor, Preserve the Quality: Elevating Food Stability with Cutting-Edge Coating Materials 211\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSwetha Priya Gali, Reshma R. G., Srinivasan Krishnamoorthy and R. Meenatchi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Biodegradable Coating Materials 212\u003c\/p\u003e \u003cp\u003e7.2 Nano-Based Food Coating Materials 229\u003c\/p\u003e \u003cp\u003e7.3 Methods of Food Coating 230\u003c\/p\u003e \u003cp\u003e7.4 Parameter\/Factors in Food Stability 233\u003c\/p\u003e \u003cp\u003e7.5 Coating-Specific Quality Attributes 236\u003c\/p\u003e \u003cp\u003e7.6 Commercial Applications in Edible Food Coatings 239\u003c\/p\u003e \u003cp\u003e7.7 Challenges in Edible Coating Application 241\u003c\/p\u003e \u003cp\u003e7.8 Further Research 245\u003c\/p\u003e \u003cp\u003e7.9 Conclusion 248\u003c\/p\u003e \u003cp\u003eReferences 249\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Food Stability Simulation: Accelerated Shelf-Life Mechanism 259\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSomashree Bandyopadhaya, Urmi Sarkar and Debabrata Bera\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 260\u003c\/p\u003e \u003cp\u003e8.2 Fundamentals of Food Shelf Life and Storage Stability 261\u003c\/p\u003e \u003cp\u003e8.3 Accelerated Shelf-Life Testing 273\u003c\/p\u003e \u003cp\u003e8.4 Limitations of Accelerated Shelf-Life Testing 278\u003c\/p\u003e \u003cp\u003e8.5 Food Stability Simulation: Predictive Models of Food Deterioration 279\u003c\/p\u003e \u003cp\u003e8.6 Extension of Food Shelf Life 291\u003c\/p\u003e \u003cp\u003e8.7 Ethical Considerations in Food Stability Simulation 292\u003c\/p\u003e \u003cp\u003e8.8 Future Scope 293\u003c\/p\u003e \u003cp\u003e8.9 Conclusion 294\u003c\/p\u003e \u003cp\u003eReferences 295\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Edible Biopolymer Coatings\/Films Used for Packaging and Preserving Foods 301\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLatha Sukumaran and Negasso Argeta Jano\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 302\u003c\/p\u003e \u003cp\u003e9.2 Types and Composition of Edible Biopolymer Coatings or Films 304\u003c\/p\u003e \u003cp\u003e9.3 Dual Role of Films\/Coating in Food Industry 307\u003c\/p\u003e \u003cp\u003e9.4 The Mechanisms of Biopolymer-Based Preservation 311\u003c\/p\u003e \u003cp\u003e9.5 The Role of Biopolymers in Physical Protection During Packaging 313\u003c\/p\u003e \u003cp\u003e9.6 Biopolymer Coatings and Films for Different Classes of Foods 315\u003c\/p\u003e \u003cp\u003e9.7 Application Techniques 320\u003c\/p\u003e \u003cp\u003e9.8 Current Challenges and Future Perspectives 326\u003c\/p\u003e \u003cp\u003e9.9 Possible Solutions and Ongoing Research to Address the Challenges 328\u003c\/p\u003e \u003cp\u003e9.10 Conclusion 333\u003c\/p\u003e \u003cp\u003eReferences 333\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Nanoemulsion: A Potential Strategy Toward Edible Coatings 339\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAditi Negi, Vanmathi Mugasundari A. and Jeyan A. Moses\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 340\u003c\/p\u003e \u003cp\u003e10.2 Nanoemulsion Structure and Composition 341\u003c\/p\u003e \u003cp\u003e10.3 Approaches for the Preparation of Nanoemulsions 343\u003c\/p\u003e \u003cp\u003e10.4 Application of Nanoemulsion-Based Food Packaging Materials 347\u003c\/p\u003e \u003cp\u003e10.5 Challenges Associated with Food Grade Nanoemulsions 356\u003c\/p\u003e \u003cp\u003e10.6 Conclusion 357\u003c\/p\u003e \u003cp\u003eReferences 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Long-Term Enhancement of Food Stability Using Encapsulation-Based Coating 367\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSnigdha Homroy, Monika Chand, Binanshu Talwar, Aishwarya Dhiman, Priyanka Kumari Singh, Abdul Wahid and Rajni Chopra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 368\u003c\/p\u003e \u003cp\u003e11.2 Role of Encapsulation in Shelf Life Enhancement 369\u003c\/p\u003e \u003cp\u003e11.3 Role of Encapsulation in Prevention of Food Deterioration 371\u003c\/p\u003e \u003cp\u003e11.4 Encapsulation Methods and Product Forms 373\u003c\/p\u003e \u003cp\u003e11.5 Encapsulation Matrix for Specific Food Applications and Stability Enhancement 387\u003c\/p\u003e \u003cp\u003e11.6 Safety Evaluation 391\u003c\/p\u003e \u003cp\u003e11.7 Future Perspectives and Challenges in Food Stability Enhancement 395\u003c\/p\u003e \u003cp\u003e11.8 Conclusion 397\u003c\/p\u003e \u003cp\u003eReferences 397\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Role of Bioactive Carrier in Edible Films: Encapsulation Theory 403\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSudarshan Ramanathan, Leya B., Freeda Blessie R. and M. M. Pragalyaashree\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 404\u003c\/p\u003e \u003cp\u003e12.2 Definition and Types of Bioactive Carriers 406\u003c\/p\u003e \u003cp\u003e12.3 Influence of Bioactive Carriers on Food Preservation 409\u003c\/p\u003e \u003cp\u003e12.4 Encapsulation Theory 412\u003c\/p\u003e \u003cp\u003e12.5 Mechanism of Encapsulation Theory 413\u003c\/p\u003e \u003cp\u003e12.6 Factors Affecting Encapsulation Efficiency 418\u003c\/p\u003e \u003cp\u003e12.7 Edible Film Technology 423\u003c\/p\u003e \u003cp\u003e12.8 Recent Advances in Edible Film Encapsulation 428\u003c\/p\u003e \u003cp\u003e12.9 Advantages and Limitations of Bioactive Carriers in Edible Films 431\u003c\/p\u003e \u003cp\u003e12.10 Future Perspectives 432\u003c\/p\u003e \u003cp\u003e12.11 Summary and Conclusion 433\u003c\/p\u003e \u003cp\u003eReferences 434\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Edible Material as a Sustainable Eco-Friendly Option of Food Packaging 447\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eArushi Phillips and Mousumi Sen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 448\u003c\/p\u003e \u003cp\u003e13.2 Edible Packaging 452\u003c\/p\u003e \u003cp\u003e13.3 Production of Edible Film 455\u003c\/p\u003e \u003cp\u003e13.4 Edible Packaging Materials 457\u003c\/p\u003e \u003cp\u003e13.5 Polysaccharide-Based Packaging Materials 458\u003c\/p\u003e \u003cp\u003e13.6 Protein-Based Packaging Materials 463\u003c\/p\u003e \u003cp\u003e13.7 Lipid-Based Packaging Materials 466\u003c\/p\u003e \u003cp\u003e13.8 Barrier Properties of Edible Packaging Materials 470\u003c\/p\u003e \u003cp\u003e13.9 Challenges and Opportunities 473\u003c\/p\u003e \u003cp\u003eReferences 477\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Edible Coating Deposition Methods: Dipping, Spraying, Fluidized Bed, and Panning 485\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLeya B., Nivetha T. U., Freeda Blessie R. and M. M. Pragalyaashree\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 486\u003c\/p\u003e \u003cp\u003e14.2 Definition and Classification of Edible Coating Materials 487\u003c\/p\u003e \u003cp\u003e14.3 Deposition Methods of Edible Coating 491\u003c\/p\u003e \u003cp\u003e14.4 Factors Affecting Edible Coating 496\u003c\/p\u003e \u003cp\u003e14.5 Application of Edible Coating 499\u003c\/p\u003e \u003cp\u003e14.6 Advantages of Edible Coating 504\u003c\/p\u003e \u003cp\u003e14.7 Limitations of Edible Coating 505\u003c\/p\u003e \u003cp\u003e14.8 Future Perspectives 506\u003c\/p\u003e \u003cp\u003e14.9 Summary and Conclusion 507\u003c\/p\u003e \u003cp\u003eReferences 508\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Biobased Antimicrobial Food Packaging Coatings 515\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eArushi Phillips and Mousumi Sen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 516\u003c\/p\u003e \u003cp\u003e15.2 Bioactive Packaging 518\u003c\/p\u003e \u003cp\u003e15.3 Antimicrobial Agents 522\u003c\/p\u003e \u003cp\u003e15.4 Animal-Derived Polypeptides 523\u003c\/p\u003e \u003cp\u003e15.5 Antagonistic Microorganisms and Bacteriocins 525\u003c\/p\u003e \u003cp\u003e15.6 Applications of Edible Antimicrobial Films in Food 532\u003c\/p\u003e \u003cp\u003e15.7 Conclusion and Future Roadmap 536\u003c\/p\u003e \u003cp\u003eReferences 537\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Prebiotics and Probiotics Food: Future Aspects 551\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSankarganesh, P., S. A. O. Adeyeye, Ashok Kumar Chakka and A. Surendra Babu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 552\u003c\/p\u003e \u003cp\u003e16.2 Established Health Benefits of Prebiotics 556\u003c\/p\u003e \u003cp\u003e16.3 Established Health Benefits of Probiotics 559\u003c\/p\u003e \u003cp\u003e16.4 Future Aspects of Prebiotics: Prebiotics—Beyond the Fiber Revolution 561\u003c\/p\u003e \u003cp\u003e16.5 Future Aspects of Probiotics 566\u003c\/p\u003e \u003cp\u003e16.6 Concluding Remarks and Future Perspectives 573\u003c\/p\u003e \u003cp\u003eReferences 574\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Functional Food and Food Innovation Toward Quality and Safety Regulations 585\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSusmita Ghosh, Tanmay Sarkar and Runu Chakraborty\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 586\u003c\/p\u003e \u003cp\u003e17.2 Functional Food and Nutraceutical 588\u003c\/p\u003e \u003cp\u003e17.3 The Functional Food Innovation System 591\u003c\/p\u003e \u003cp\u003e17.4 Nutritional Function 593\u003c\/p\u003e \u003cp\u003e17.5 Designing of Functional Food Development Cycle 594\u003c\/p\u003e \u003cp\u003e17.6 Consumer Trends and Attitudes to Functional Foods 596\u003c\/p\u003e \u003cp\u003e17.7 Functional Foods From Plant and Animal Sources 597\u003c\/p\u003e \u003cp\u003e17.8 Quality, Safety Regulations, and Functionality of Functional Foods 599\u003c\/p\u003e \u003cp\u003e17.9 Integrating Modern Processing Technology to Develop Novel Functional Foods 601\u003c\/p\u003e \u003cp\u003e17.10 The Future of Functional Foods 602\u003c\/p\u003e \u003cp\u003e17.11 Conclusion 604\u003c\/p\u003e \u003cp\u003eReferences 606\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Bacterial Cellulose Synthesis, Characterization, and Its Application in Food Packaging\/Functional Foods 611\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePoulami Mukherjee, Senthilkumar Sivaprakasam and Sreedeep Sekharan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 612\u003c\/p\u003e \u003cp\u003e18.2 Bacterial Cellulose Synthesis 616\u003c\/p\u003e \u003cp\u003e18.3 Characterization and Application of Bacterial Cellulose in the Food Industry 625\u003c\/p\u003e \u003cp\u003e18.4 Conclusion and Future Prospective 634\u003c\/p\u003e \u003cp\u003eReferences 634\u003c\/p\u003e \u003cp\u003eIndex 643\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Business \u0026amp; management [\u003ca title=\"See our other books on Business \u0026amp; management\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Business%20\u0026amp;%20management%20%5BKJ%5D%22\"\u003eKJ\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Scrivener","offers":[{"title":"Brand New","offer_id":52433231872280,"sku":"9781394237586","price":153.89,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781394237586.jpg?v=1784852338","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-coatings-and-preservation-technologies-hardback-9781394237586","provider":"Freshly Printed Books","version":"1.0","type":"link"}