Edible Films and Coatings

This book covers the fundamentals of edible films and coatings, the basic types of film and coating forming materials, the latest developments in identifying and testing novel materials, and their effectiveness in the formulation of edible films and coatings. It describes the advances in different types of materials used to produce edible films and coating such as proteins, polysaccharides, and lipids, the role of nanotechnology, and the use of nano-emulsions. This is followed by a discussion of the application and effects on different foods including commercial manufacture and legislative concerns.

Features:

• Focuses on edible biodegradable materials used for formulation of edible films and coatings.
• Delineates the role of nanotechnology in the development of edible packaging for food.       
• Discusses the incorporation of bioactive components for enhancing the antimicrobial and antioxidant properties of films.                                                                                  
• Includes the application of different kinds of food, such as fruits and vegetables, animal-based, and cereal products.                                                                                       
• Summarizes the hurdles in commercial manufacture and legislative concerns of edible films and coatings.                

This book is aimed at graduate and senior undergraduate students in food engineering.

Basharat Yousuf Assistant Professor at Department of Food Technology, Islamic University of Science and Technology, J&K, India. He has earned his Ph.D. from Aligarh Muslim University, India for which he was granted CSIR Senior Research Fellowship by Council of Scientific and Industrial Research, New Delhi India. . He has completed his post-doctorate under Talented Young Scientist Program (TYSP) of Govt. of China. He availed this prestigious international fellowship at Shanghai Jiao Tong University, which is ranked among Top-100 universities of the world, according to both Academic Ranking of World Universities and QS World University Ranking. He received a high-level talent certificate, for successfully completing TYSP, from the Department of International Cooperation, Ministry of Science and Technology of China. He has also served as faculty member at several other Indian Universities including, Integral University, Lovely Professional University, Maulana Abul Kalam Azad University of Technology, University of Kashmir. He has authored/co-authored more than 20 peer reviewed journal articles and 12 book chapters, mostly focusing on fruit and vegetable processing, and edible films and coatings. He has more than 3000 citations with an h-index of 18 and i10 index of 24 (as per Google Scholar). He is an active reviewer of many reputed journals in the area of Food Science and Technology. He has visited several countries like Switzerland, United Arab Emirates and Peoples Republic of China for academic and research purposes.

Parmjit S. Panesar, Professor at Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology Longowal, Punjab, India. He has also worked as Dean (Planning & Development), Dean (Research & Consultancy), and Head, Department of Food Engineering & Technology, SLIET Longowal, India. His research is focused in the area of Food Biotechnology especially bioprocessing of food industry by-products, food enzymes, prebiotics (lactulose, GOS), functional foods, biopigments, biodegradable films etc. He has more than 10000 citations and h-index of 54 (as per Google scholar). In 2005, he has been awarded BOYSCAST (Better Opportunities for Young Scientists in Chosen Areas of Science & Technology) fellowship by Department of Science & Technology (DST), Govt. of India, to carry out advance research at Chembiotech labs, University of Birmingham Research Park, UK. Prof. Panesar has successfully completed 9 research projects funded by DBT, CSIR, MHRD, AICTE, New Delhi and 02 projects are in progress. He has published more than 210 international/national scientific papers, 50 book reviews in peer-reviewed journals, 50 chapters and has authored/edited 17 books. He has guided 19 Ph.D. students & 5 students are under progress. He is a member of the editorial advisory boards of national/international journals including International Journal of Biological Macromolecules, Journal of Food Science & Technology, Carbohydrate Polymer Technologies & Applications.