Food Hydrocolloid Edible Films and Coatings

Simple item page
dc.catalogadoryvc
dc.contributor.authorAguilera Radic, José Miguel
dc.contributor.authorPedreschi Plasencia, Franco Wilfredo
dc.contributor.authorAcevedo, C.
dc.contributor.authorEnrione, J.
dc.contributor.authorOsorio, F.
dc.contributor.authorSkurtys, O.
dc.contributor.editorHollingworth, Clarence S.
dc.date.accessioned2025-07-25T19:54:00Z
dc.date.available2025-07-25T19:54:00Z
dc.date.issued2010
dc.description.abstractIn this chapter book, we present and discuss some aspects of hydrocolloid edible films and coating. The film-forming materials is presented and the physical properties (e.g. thickness, mechanical, optical and thermodynamic properties, water and gases barrier) of the film and coating are examined in detail. The main techniques used to form edible coatings as spray systems or immersion procedures are discussed as well as the solvent casting and the extrusion processes for the edible films. The main disadvantage of these techniques is the lost of quality of the edible coatings and films since there is no control over the shape, size and size distribution of the dispersed elements (e.g. additives, ingredients, etc.) in the support structure matrix is poor. Thus, microfluidic applications are presented and discussed to solve some of these problems and to improve film qualities.
dc.description.funderConicyt/PBCT
dc.fuente.origenHistorial Académico
dc.identifier.citationSkurtys O, Acevedo C, Pedreschi F, Enrione J, Osorio F, Aguilera JM. FOOD HYDROCOLLOID EDIBLE FILMS AND COATINGS. In: Clarence S. Hollingworth,editors. Food Hydrocolloids: Characteristics, Properties and Structures. Nova Publishers; 2010. p. 41-80.
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/105035
dc.identifier.wosidWOS_ID: 000284345000002
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco Wilfredo; 0000-0003-0599-8466; 18770
dc.information.autorucEscuela de Ingeniería; Aguilera Radic, José Miguel; S/I; 29690
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final80
dc.pagina.inicio41
dc.publisherNova Publishers
dc.relation.ispartofSkurtys, O., Acevedo, C., Pedreschi, F., Enrione, J., Osorio, F. & Aguilera, J.M. (2009). Food Hydrocolloids: Characteristics, Properties Structures, Ed. C. Hollingworth, Food Hydrocolloid Edible Films and Coatings, Nova Publishers
dc.rightsacceso restringido
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.titleFood Hydrocolloid Edible Films and Coatings
dc.typecapítulo de libro
sipa.codpersvinculados18770
sipa.codpersvinculados29690
sipa.trazabilidadHistorial Académico;09-07-2021
Files
Collections
Capítulos de libros