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Starch-Based Materials in Food Packaging. Processing, Characterization and Applications

✍ Scribed by Marcelo A. Villa, Silvia E. Barbosa, Ma. Alejandra García, Luciana A. Castillo, Olivia V. López (Eds.)

Publisher
Academic Press
Year
2017
Tongue
English
Leaves
326
Edition
1st Edition
Category
Library
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✦ Synopsis

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 of Contents

Content:
Front-matter,Copyright,List of Contributors,PrefaceEntitled to full textChapter 1 - Starch, Pages 1-18, Luis A. Bello Perez, Edith Agama-Acevedo
Chapter 2 - Bio-Based Materials from Traditional and Nonconventional Native and Modified Starches, Pages 19-36, Carmen C. Tadini
Chapter 3 - Disadvantages of Starch-Based Materials, Feasible Alternatives in Order to Overcome These Limitations, Pages 37-76, Laura Ribba, Nancy L. Garcia, Norma D’Accorso, Silvia Goyanes
Chapter 4 - Development of Biodegradable Products from Modified Starches, Pages 77-124, María P. Guarás, Leandro N. Ludueña, Vera A. Alvarez
Chapter 5 - Composites and Nanocomposites Based on Starches. Effect of Mineral and Organic Fillers on Processing, Structure, and Final Properties of Starch, Pages 125-151, Luciana A. Castillo, Olivia V. López, Mario D. Ninago, Florencia Versino, Silvia E. Barbosa, M. Alejandra García, Marcelo A. Villar
Chapter 6 - Thermoplastic Starch-Based Blends: Processing, Structural, and Final Properties, Pages 153-186, Flávia Debiagi, Léa Rita P.F. Mello, Suzana Mali
Chapter 7 - Starch Thermal Processing: Technologies at Laboratory and Semi-Industrial Scales, Pages 187-227, Fengwei Xie, Binjia Zhang, David K. Wang
Chapter 8 - Use of Starch in Food Packaging, Pages 229-256, Hayati Samsudin, Norziah M. Hani
Chapter 9 - Future of Starch-Based Materials in Food Packaging, Pages 257-312, Rodrigo Ortega-Toro, Jeannine Bonilla, Pau Talens, Amparo Chiralt
Index, Pages 313-321

✦ Subjects

Home;Books & Journals;Agricultural and Biological Sciences;Food Science;Food Packaging;Starch-Based Materials in Food Packaging

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