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TitleFlavouring and coating technologies for preservation and processing of foods
Author(s)Cerqueira, M. A.
Costa, Maria J.
Rivera, M. C.
Ramos, Óscar L.
Vicente, A. A.
KeywordsFlavouring of foods
Edible coatings for food applications
Flavouring of foods by coatings
Regulatory aspects and future trends
Food additives and contaminants (FAO)
Food application edible coatings
Food flavouring
Issue date2014
PublisherJohn Wiley and Sons
CitationCerqueira, M. A.; Costa, M.; Rodrigues, M.; Ramos, Óscar L.; Vicente, A. A., 12. Flavouring and coating technologies for preservation and processing of foods. In Suvendu Bhattacharya, Conventional and Advanced Food Processing Technologies, John Wiley & Sons, 2014. ISBN: 978-1-118-40632-8, 267-312
Abstract(s)The food industry, where food processing represents one of the most important stages, always seeks new technologies in order to ensure the quality and safety of food products. Flavour is usually the result of the presence, within complex matrices, of volatile and nonvolatile components with a great range of physicochemical properties. The nonvolatile compounds contribute mainly to the taste while the volatile ones influence both taste and aroma. Edible coatings enhance the quality of food products, protecting them from physical, chemical and biological deterioration. Worldwide, in European countries and in countries like the United States of America (USA), Canada and Australia, food regulation has already existed for decades. Aiming at a global regulation, food additives and contaminants (FAO) have their own guidelines trying to make the food regulation in all countries uniform.
TypeBook part
Publisher version,subjectCd-FOZ0.html
AccessRestricted access (UMinho)
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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