Starch-Based Materials in Food Packaging: Processing, Characterization and Applications
Marcelo Vilar Editat de Silvia Elena Barbosa, Maria Alejandra García, Luciana Castillo, Olívia Valeria Lopezen Limba Engleză Hardback – 17 iun 2017
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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Specificații
ISBN-13: 9780128094396
ISBN-10: 0128094397
Pagini: 336
Dimensiuni: 152 x 229 x 23 mm
Editura: ELSEVIER SCIENCE
ISBN-10: 0128094397
Pagini: 336
Dimensiuni: 152 x 229 x 23 mm
Editura: ELSEVIER SCIENCE
Public țintă
food packaging manufacturers, researchers and R&D laboratories of packaging industries, people related to the Packaging materials innovation and Packaging sustainability areas, practitioners involved in the development and use of biodegradable materials based on thermoplastic starchCuprins
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