Starch-based materials in food packaging processing, characterization and applications 1st edition Barbosa

Starch-based materials in food packaging processing, characterization and applications – Ebook Instant Download/Delivery ISBN(s): 9780128094396,9780128122570,0128094397,0128122579

Product details:

• ISBN-10 ‏ : ‎ 0128094397
• ISBN-13 ‏ : ‎ 978-0128094396
• Author(s): Barbosa, Silvia Elena; Castillo, Luciana; García, Maria Alejandra; Lopez, Olívia Valeria; Vilar, Marcelo

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.

Table contents:

Chapter 1: Starch

1.1 Structural characteristics of starch granules

1.2 Production of starches from different botanical sources

1.3 Physicochemical and functional properties of starches

1.4 Synthesis of starch derivatives by chemical and physical modifications

Chapter 2: Starch thermal-processing: technologies at laboratory and semi-industrial scale

2.1 Phase transitions of starch during thermal processing

2.2 Rheological properties of starch

2.3 Starch processing at laboratory scale

2.4 Semi-industrial technologies adapted to starch processing

Chapter 3: Bio-based materials from traditional and non-conventional native and modified starches

3.2 Use of non-conventional native starches as feedstock for biodegradable materials

3.3 Final properties enhancement of starch based materials by using chemically and physically modified starches

Chapter 4: Composites and nanocomposites based on starches. Effect of mineral and organic fillers on processing, structure and final properties of starch

4.1 Definitions and properties of composites and nanocomposites

4.2 Composites based on starch and organic fillers

4.3 Use of mineral particles as reinforcement agents of starch matrixes

4.4 Starch nanocomposites

 

Chapter 5: Thermoplastic starch-based blends: processing, structure and final properties

5.1. Blends of thermoplastic starch and synthetic polymers

5.2. Blends of thermoplastic starch and biodegradable polymers

5.3. Effect of compatibilizers on properties of blends based on thermoplastic starch

Chapter 6: Food packaging: properties and characteristics.

6.1. Roles of food packaging

6.2. Determine package requirements

6.3. Materials Used in Food Packaging

6.4. Package prototype testing

 

Chapter 7: Active and intelligent food packages

7.1. Active packaging systems

7.2. Intelligent packaging systems

Chapter 8: Potential use of starch in food packaging

8.1. Advantages and disadvantages of starch as food packaging material

8.2. Methods of tailoring starch properties to food packaging applications

8.3. Development of food packaging from starch based materials

8.4. Experimental case studies for vegetables packaging using thermoplastic starch materials

Chapter 9: Future tendencies

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