Edible Food Packaging

Chapter 1. Packaging Edibles: An Overview.- Chapter 2. Sources, Origin and Characterization of Packaging Edibles.- Chapter 3. Animal and Plant-Based Edible Food Packaging for Perishable Foodstuff.- Chapter 4. Scope, Functions and Novelty of Packaging Edibles.- Chapter 5. Novel Microbial Sources of Packaging Edibles.- Chapter 6. Fruit and Vegetable Waste: A Taste of Future Foods.- Chapter 7. Potato Waste Based Packaging Edibles: A Sustainable Approach For Food Preservation.- Chapter 8. By- products Utilization of Fruits and Vegetables as Edible Packaging.- Chapter 9. Fruit Purees, Extracts and Juices: Sustainable Source of Edible Packaging.- Chapter 10. Edible Films and Coatings for Fruits and Vegetables: Composition, Functions and Regulatory Aspects.- Chapter 11. Milk Protein Based Edible Coatings: Properties and Applications.- Chapter 12. Sea -weeds: New Source of Packaging Edibles.- Chapter 13. By-products of Oilseeds Industry (Defatted Cake Waste):  Biodegradable Alternatives for Plastics.- Chapter 14. Seed Gums: Sources, Applications and Recent Trends in Edible Films.- Chapter 15. Edible Packaging: A Review On Packaging Strategy Through Novel Sources, Processing Techniques and Its Sustainability.- Chapter 16. Nanosized Additives for Enhancing Storage Quality of Horticultural Produce.- Chapter 17. Edibles Packaging: Mechanical Properties and Testing Methods.- Chapter 18. Methods for the Improvement of Barrier and Mechanical Properties of Edible Packaging.- Chapter 19. Multifunctional Edibles and their Applications in Food Industry.- Chapter 20. Packaging edibles: New Challenges and Regulatory Aspects.- Chapter 21. Edible and Oral thin Films: Formulation, Properties, Functions and Application in Food Packaging and Pharmaceutical Industry.- Chapter 22. Consumer Acceptance to Commercial Applications of Packaging Edibles.- Chapter

Amrita Poonia is working as an Assistant Professor in the Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India. She has published two laboratory manuals, more than 15 book chapters at National and International level. Dr. Poonia has conducted/ offered a Massive Open Online Course (MOOC) under agMOOCs on Functional Foods: Concept, Technology and Health Benefits from (8 October, 2018 to 19 November, 2018) and awarded with the Certificate of Appreciation for offering a Massive Open Online Course (MOOC) under agMOOCs, by Commonwealth of Learning (COL) Canada. She has published more than 50 publications in esteemed National and International Journals. She has successfully completed a project on "Identification of Food borne pathogen (Listeria monocytogenes) in Shrikhand Using PCR (Polymerase Chain Reaction)" at BHU & supervised 2 Ph.D scholars, 28 M.Sc students and 2 Ph. D scholars are perusing theirresearch under her supervision.

Tejpal Dhewa is a faculty in the School of Life Sciences, Central University of Haryana, Mahendergarh. He is the Coordinator, Food Safety Training and Certification (FoSTaC) Centre, Food Safety and Standards Authority of India (FSSAI), and University SWAYAM Coordinator- Central University of Haryana. Dr. Dhewa is a Course Coordinator of SWAYAM UGC MOOC on "Food Microbiology and Food Safety". Dr. Dhewa has a diverse industrial, teaching, and research experience. He has published his research works in national and international journals. Dr. Dhewa also supervised several master's theses/dissertations. He has successfully completed DU innovation project (2013-2015), and conducted short-term courses on "Food Safety, Food Security, and Food Regulations: A Primer" from September 16-20, 2018; "Metabolomics in Food and Nutrition Science Research: From Concepts to Applications" from February 15-19, 2019. "Food Fortification and Human Health: From