Skip to content

Booksellers & Trade Customers: Sign up for online bulk buying at trade.atlanticbooks.com for wholesale discounts

Booksellers: Create Account on our B2B Portal for wholesale discounts

Edible Films and Coatings: Fundamentals and Applications

by M. Carmen Gomez-Guillen , M. Elvira Lopez-Caballero , Gustavo V. Barbosa-Canovas
Sold out
Current price ₹20,711.00
Original price ₹31,863.00
Original price ₹31,863.00
Original price ₹31,863.00
(-35%)
₹20,711.00
Current price ₹20,711.00

Ships in 1-2 Days

Free Shipping in India on orders above Rs. 500

Request Bulk Quantity Quote
+91
Book cover type: Hardcover
  • ISBN13: 9781482218312
  • Binding: Hardcover
  • Subject: Food Science & Technology
  • Publisher: T&F
  • Publisher Imprint: CRC Press
  • Publication Date:
  • Pages: 616
  • Original Price: GBP 260.0
  • Language: English
  • Edition: N/A
  • Item Weight: 1271 grams
  • BISAC Subject(s): Food Science / General

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting.

Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.

Gustavo V. Barbosa-Canovas Department of Biological Systems Engineering, Washington State University, Pullman, Washington. M. Carmen Gomez-Guillen, M. Elvira Lopez-Caballero and Maria Pilar Montero Garcia, all Department of Products, Institute of Food Science, Technology and Nutrition, Spanish National Research Council, Madrid, Spain.

Trusted for over 48 years

Family Owned Company

Secure Payment

All Major Credit Cards/Debit Cards/UPI & More Accepted

New & Authentic Products

India's Largest Distributor

Need Support?

Whatsapp Us