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Starch-Based Materials in Food Packaging Processing, Characterization and Applications Marcelo A. Villar, Silvia E. Barbosa, Olivia V. López

Por: Colaborador(es): Tipo de material: TextoTextoIdioma: eng Detalles de publicación: Chennai, India Academic Press 2018Edición: 1° EdiciónDescripción: 336 páginas Cuadros, imágenes, tablas 23.5 cmISBN:
  • 9780128094396
Tema(s): Clasificación CDD:
  • 664 V719
Contenidos:
Contents -- List of Contributors -- Preface -- 1.Starch -- 2.Bio-Based Materials from Traditional and Nonconventional Native and Modified Starches -- 3.Disadvantages of Starch-Based Materiarls, Feasible Alternatives in Order to Overcome These Limitations -- 4.Development of Biodegradable Products from Modified Starches -- 5.Composites and Nanocomposites Based on Starches. Effect of Mineral and Organic Fillers on Processing, Structure, and Final Properties of Starch -- 6.Thermoplastic Starch-Based Blends: Processing, Structural, and Final Properties -- 7.Starch Thermal Processing: Technologies at Laboratory and Semi-Industrial Scales -- 8.Use of Starch in Food Packaging -- 9.Future of Stach-Based Materials in Food Packaging -- Index
Resumen: 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. Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites) Discusses the potential applications of starch materials in different fields, especially in food packaging Includes chapters on active and intelligent food packages
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Libros Libros Biblioteca Universidad Regional Amazónica Ikiam 664 V719 (Navegar estantería(Abre debajo)) Ej: 1/2 Disponible 005383
Libros Libros Biblioteca Universidad Regional Amazónica Ikiam 664 V719 (Navegar estantería(Abre debajo)) Ej: 2/2 Disponible 005384

Contents -- List of Contributors -- Preface -- 1.Starch -- 2.Bio-Based Materials from Traditional and Nonconventional Native and Modified Starches -- 3.Disadvantages of Starch-Based Materiarls, Feasible Alternatives in Order to Overcome These Limitations -- 4.Development of Biodegradable Products from Modified Starches -- 5.Composites and Nanocomposites Based on Starches. Effect of Mineral and Organic Fillers on Processing, Structure, and Final Properties of Starch -- 6.Thermoplastic Starch-Based Blends: Processing, Structural, and Final Properties -- 7.Starch Thermal Processing: Technologies at Laboratory and Semi-Industrial Scales -- 8.Use of Starch in Food Packaging -- 9.Future of Stach-Based Materials in Food Packaging -- Index

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.

Brings the latest advances in the development of biomaterials from different starches, applying several technologies at laboratory and semi-industrial scales
Examines the effect of formulations and processing conditions on structural and final properties of starch-based materials (blends and composites)
Discusses the potential applications of starch materials in different fields, especially in food packaging
Includes chapters on active and intelligent food packages

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