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Starch-Based Materials in Food Packaging
Processing, Characterization and Applications
A practical, comprehensive overview of biodegradable, starch-based polymers and new trends related to their application in food packaging
Marcelo Vilar (Editor-in-chief), Silvia Elena Barbosa (Edited by), Maria Alejandra García (Edited by), Luciana Castillo (Edited by), Olívia Valeria Lopez (Edited by)
9780128094396
Hardback, published 18 June 2017
336 pages
22.9 x 15.1 x 2.4 cm, 0.66 kg
Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches. The book includes fundamental knowledge and practical applications, and it also covers valuable experimental case studies. The book not only provides a comprehensive overview concerning biodegradable polymers, but also supplies the new trends in their applications in food packaging. The book is focused toward an ecological proposal to partially replace synthetics polymers arising from non-renewable sources for specific applications. This tender implies the protection of natural resources. Thus, the use of starch as feedstock to develop biodegradable materials is a good and promissory alternative. With the contributions and collaboration of experts in the development and study of starch based materials, this book demonstrates the versatility of this polysaccharide and its potential use.
1. Starch 2. Starch thermal-processing: technologies at laboratory and semi-industrial scale 3. Bio-based materials from traditional and non-conventional native and modified starches 4. Composites and nanocomposites based on starches. Effect of mineral and organic fillers on processing, structure and final properties of starch 5. Thermoplastic starch-based blends: processing, structure and final properties 6. Food packaging: properties and characteristics. 7. Active and intelligent food packages 8. Potential use of starch in food packaging 9. Future tendencies
Subject Areas: Food & beverage technology [TDCT]
