| 1 | Definition and history of edible films and coatings | [1] – s. 505 |
| 2 | Polysaccharide-based coatings | [1] – s. 506 , [4] – s. 85 |
| 3 | Protein-based coatings | [1] – s. 507 , [4] – s. 86 |
| 4 | Lipid and composite-based coatings | [1] – s. 507 , [4] – s. 87 |
| 5 | Antimicrobial edible films and coatings | [1] – s. 509 |
| 6 | Importance of edible films and coatings in seafood | [1] – s. 510 |
| 7 | Use of edible films and coatings in seafood (I) | [2] – s. 125 |
| 8 | Use of edible films and coatings in seafood (II) | [2] – s. 125 |
| 9 | Application of edible films and coatings | [3] – s. 29 |
| 10 | Immersion Method | [3] – s. 29 , [4] – s. 88 |
| 11 | Spray Method | [3] – s. 29 , [4] – s. 88 |
| 12 | Pouring Method | Pouring Method [3] – s. 29 , [4] – s. 88 |
| 13 | Advantages and disadvantages of edible films and coatings in seafood | [3] – s. 28 |
| 14 | The future place of edible films and coatings in seafood sector | [2] – s. 126 |