Regulating the mass transfer in food systems by edible films and
coatings can increase food-product shelf life and food quality.
Besides their barrier properties, edible films and coatings can act
as carriers for functional food additives, antioxidants,
antimicrobial agents and nutrients; and due to their
biodegradability nature, could have an impact on overall packaging
requirements. The objectives of this book are to review research on
polysaccharide film-formation and characteristics, analyse
mechanical and barrier properties of polysaccharide-based films,
summarise applications of polysaccharide films in food products,
and make conclusions as to the status of polysaccharide films and
their future developmental direction.
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