Edible Film

The use of edible films was proposed in the late sixties, originally to extend the shelf life of meat and later on to improve the quality of various fresh, frozen and manufactured food items. The main function that an edible film is able to perform is to hinder moisture migration, and this effect is mostly important for maintaining optimum quality in multi-phase foods. Therefore, edible coatings can be effective also to decrease fat absorption and frying loss. OMICS Group International is one of the leading Open Access Publishers which is publishing 700+ peer-reviewed journals with the support of 50,000+ editorial board members as editorial team and aimed to disseminate the scholarly knowledge to the scientific society. OMICS Group also organizing 3000+ International Scientific Conferences and events yearly all over the world with the support of 1000+ Scientific associations worldwide.

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Last date updated on July, 2025