Abstract
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.
Original language | English |
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Title of host publication | Conventional and advanced food processing technologies |
Editors | Suvendu Bhattacharya |
Publisher | Wiley-Blackwell |
Chapter | 12 |
Pages | 267-312 |
Number of pages | 46 |
Volume | 9781118406328 |
ISBN (Electronic) | 9781118406281 |
ISBN (Print) | 9781118406328 |
DOIs | |
Publication status | Published - 17 Nov 2014 |
Externally published | Yes |
Keywords
- Food additives and contaminants (FAO)
- Food application edible coatings
- Food flavouring