Del i serien Applications of Starches in Food and Packaging

Starch-based Edible Films and Coatings in Food Applications

Innovations, Challenges, and Limitations

Häftad, Engelska, 2027

AvSeid Reza Falsafi,Sabah Mounir,Atef Ghandour

2 649 kr

Kommande

Starch-based Edible Films and Coatings in Food Applications: Innovations, Challenges, and Limitations addresses the urgent need for sustainable packaging solutions in the food industry. This book targets the information needs and daily challenges faced by college and postgraduate students, university scholars, researchers, food scientists, and industry professionals working with starch-based edible films and coatings. It provides a comprehensive overview of the latest innovations, current limitations, and ongoing challenges, supporting both academic research and practical industrial applications. The book is structured into four main sections. Section I covers the production of starch-based edible films, detailing native and modified starches, preparation mechanisms, and factors influencing film properties, as well as active, intelligent, and reinforced films. Section II presents recent applications in preserving fresh produce, animal products, and processed foods. Section III reviews current and advanced analytical techniques for characterizing these films. Section IV examines cutting-edge innovations, including nanotechnology and 3D printing, and discusses existing limitations and future challenges.

Starch-based Edible Films and Coatings in Food Applications: Innovations, Challenges, and Limitations is a valuable resource for graduate students, researchers, and food technologists. It offers essential knowledge on manufacturing, properties, safety, and market trends, facilitating the development of innovative and sustainable food packaging solutions.

Provides comprehensive insights into the limitations and challenges of starch-based edible films and coatings for food packaging applications
Equips readers with up-to-date knowledge on recent innovations and trends to overcome challenges in starch-based packaging materials
Supports research and teaching activities by offering relevant research articles and detailed information on starch applications in edible films
Addresses industry needs by detailing manufacturing techniques, properties, shelf-life, safety, scalability, and cost considerations for starch-based films
Highlights sustainable packaging solutions, including consumer preferences and market demands for eco-friendly starch-based edible coatings

Produktinformation

Utgivningsdatum2027-04-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
SerieApplications of Starches in Food and Packaging
Antal sidor450
FörlagElsevier Science
ISBN9780443443695

Tillhör följande kategorier

Designböcker inom Kultur
Teknik: allmänt inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik

Dr. Falsafi received his PhD in Food Science and Technology in 2018. He has published numerous scientific articles in top-tier food science, nanotechnology, hydrocolloids, and materials science journals. Dr. Falsafi has many years of experience in investigating food hydrocolloids and their modification via novel thermal and non-thermal processing methods. Recently, as an Assistant Professor, he has joined the Agricultural Engineering Research Department of Safiabad Agricultural and Natural Resources Research and Education Center in 2023. Dr. Falsafi currently serves as an Editorial Board Member for Food and Humanity (Elsevier) and Associate Editor for Future Post Harvest and Foods (Wiley). Dr. Sabah Mounir is a Food Process Engineering and Technology Professor at the Department of Food Science, Faculty of Agriculture, Zagazig University, Egypt. She has more than 20 years of experience in teaching and research in the area of food process engineering and technology. Prof. Sabah Mounir obtained her MSc in Sciences and Technologies (Sciences et Technologies) jointly from Lille 1 University, Amiens University, UTC, ENSIA Massy, and INA P-G (France, 2001). She obtained her PhD in Industrial Process Engineering (Génie des Procédés Industriels) from La Rochelle University (France, 2007). She continued her post-doctoral research in the area of food process engineering and technology at La Rochelle University (2010–2012, France). In 2008, Prof. Sabah Mounir was appointed as a visiting professor at the College of Agriculture and Marine Science, Sultan Qaboos University (Oman), and also at La Rochelle University, France (2013–2015).In 2006, Prof. Sabah Mounir received an international prize in innovative technologies from the French Ministry of Higher Education and Research. In 2017, she published an international patent in France dealing with an innovative intermittent microwave drying process. Prof. Sabah Mounir has published more than 70 research papers and reviews in international peer-reviewed journals. She also published several book chapters. Dr. Atef Ghandour is a chief Scientific Researcher at the Department of Irrigation at the Agricultural Engineering Research Institute (AENRI), Agricultural Research Center (ARC), Egypt. His expertise lies in agricultural engineering, particularly in the field of on-farm water management in agricultural engineering. Prof. Atef Ghandour has more than 30 years of experience in the area of water management. Atef Ghandour obtained his MSc in Agricultural Engineering from Zagazig University (Egypt, 1995) and his PhD in Agricultural Engineering from Zagazig University (Egypt, 2001). He continued his post-doctoral research in the area of water resources at the University of California, Davis (2005, USA). In 2005, he was appointed as a visiting ccholar at the College of Agriculture, UCDavis (CA, USA).In 2019, Prof. Atef Ghandour was honoured as a technical committee member at the National Program on Farm irrigation Development Projects Management Unit (PMU), Ministry of Agriculture and Land Reclamation (MALR), Egypt.In 2023, he was honoured with the first prize in innovative use of ultrasonication systems in water treatment from the Ministry of Irrigation, Egypt. Prof. Atef Ghandour has published more than 20 research papers and reviews in international peer-reviewed journals. He also published several book chapters. He was an invited speaker and has attended several national and international conferences, workshops, seminars, and training programs.

Section I: Production of starch-based edible films and coatings1. Native starch sources for edible films and coatings: role and function of starch2. Modified starches in edible films and coatings: enhancing functionality and performance3. Classification and preparation mechanisms of starch-based edible films and coatings4. Factors affecting the properties of starch-based edible films and coating: starch type, formulation, drying temperature, storage conditions5. Active starch-based edible films and coatings: antimicrobial and antioxidant attributes6. Intelligent starch-based edible films and coatings for monitoring food freshness7. Reinforced starch-based films8. Reinforced starch-based filmsSection II: Recent studies on the applications of edible starch-based edible films and coatings in the food industry9. Starch-based films and coatings for fresh produce: fruits and vegetables10. Enhancing shelf life of animal products with starch-based films: meat, poultry, and fish11. Starch-based edible films and coatings in fried foods, bakery items, and dairySection III: Characterization techniques of starch-based films and coatings12. Characterization approaches of starch-based films and coatings: current techniques13. Modern analytical tools for characterizing starch-based films and coatingsSection IV: Starch-based edible films and coatings: innovations, limitations, and challenges14. Innovations in starch-based edible films and coatings: nanotechnology, valorization of agro-food by-products, probiotics, and 3D printing15. Current limitations and future challenges in the food applications of starch-based films and coatings