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United States Department of Agriculture

Agricultural Research Service

Title: Edible Films: Why, What and How!

item Pavlath, Attila - COLLABORATOR
item Orts, William

Submitted to: Edible Films and Coatings for Food and Other Applications
Publication Type: Book / Chapter
Publication Acceptance Date: January 21, 2008
Publication Date: January 10, 2009
Citation: Pavlath, A.E., Orts, W.J. 2009. Edible Films: Why, What and How!. Edible Films and Coatings for Food and Other Applications. 1-24.

Technical Abstract: Edible films are becoming more and more important in our life to protect nutritional food from deterioration. Due to strict FDA requirements components of agriculutral products, i.e., cabohydrates, fats and proteins are the most suitable components for this purpose. The chapter describes the history of edible films, their chemistry and potential application.

Last Modified: 9/3/2015
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