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Edible Films and Coatings for Food Products - Advantages and Disadvantages

Author

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  • Radoslav Radev

    (University of Economics - Varna, Varna, Bulgaria)

Abstract

Edible coatings and films are the thin layer of any material used for enrobing various foods that can be eaten together with food, with or without removal. The main purpose of the scientific article is to present the advantages and disadvantages of edible films and coatings for food products. The methods used in writing the scientific article are descriptive-analytical method, systematic approach, study of the works of authors, comparative analysis, method of observation, induction, deduction. Summarizing, systematizing and grouping of the advantages and disadvantages of edible films and coatings for various food products in present article will make it possible to better see the problems associated with the production and application of edible films and coatings.

Suggested Citation

  • Radoslav Radev, 2021. "Edible Films and Coatings for Food Products - Advantages and Disadvantages," Izvestia Journal of the Union of Scientists - Varna. Economic Sciences Series, Union of Scientists - Varna, Economic Sciences Section, vol. 10(2), pages 43-51, August.
    • Handle: RePEc:vra:journl:v:10:y:2021:i:2:p:43-51
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    File URL: http://su-varna.org/journal/IJUSV-ESS/2021.10.2/43-51.pdf
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    More about this item

    Keywords

    edible films and coatings; food;

    JEL classification:

    • Q18 - Agricultural and Natural Resource Economics; Environmental and Ecological Economics - - Agriculture - - - Agricultural Policy; Food Policy; Animal Welfare Policy

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