Del i serien Applications of Starches in Food and Packaging

Starch Blends and Their Applications

Sustainable Packaging Solutions

Häftad, Engelska, 2026

2 309 kr

Kommande

Starch Blends and Their Applications: Sustainable Packaging Solutions, a new volume in the Applications of Starches in Food and Packaging series, discusses the latest advancements in production techniques and modification strategies for enhancing the functionality and compatibility of starch blends in multicomponent systems. The book presents case studies and real-world applications of starch blends in food processing, biodegradable materials, biomedical applications, and more, showcasing their diverse functionalities and potential benefits. Chapters also address challenges, opportunities, and future trends in starch blends research and development, offering insights into emerging technologies and areas for further exploration.

Written by leading experts in the field, this book equips its audience with the knowledge, skills, and insights needed to navigate the complexities of starch blends and harness their potential in diverse applications.

Provides practical insights into production techniques, modification strategies, and real-world applications of starch blends across various industries
Explores the science, technology, and practical applications of starch blends
Includes the properties, characteristics, and interactions of starch blends with other macromolecules, such as polymers and biopolymers
Covers starch blends and the interaction of packaging with food

Produktinformation

Utgivningsdatum2026-11-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
SerieApplications of Starches in Food and Packaging
Antal sidor408
FörlagElsevier Science
ISBN9780443366079

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Dr. Rafael Zambelli, an accomplished professional in Food Engineering and Food Science, holds a Bachelor's degree in Food Engineering from the Federal University of Ceará (UFC), a specialization in Food Science with an emphasis on Fruit and Vegetable Technology from the Federal University of Pelotas (UFPel), and both Master's and Ph.D. degrees in Food Science and Technology from UFC. Currently serving as an Associate Professor at the Department of Food Engineering at UFC, Dr. Zambelli also holds the positions of Department Chair and Laboratory Coordinator at the Food Biomaterials Laboratory (LBMA), where he conducts groundbreaking research in biomaterials for food applications, focusing on functional foods and the prevention of non-communicable chronic diseases.

1. Introduction to starch blends and its applications2. Starch as a base material for blends3. Starch blends with natural polymers4. Starch blends with synthetic polymers5. Starch blends with natural biopolymers6. Properties and characterization of starch blends7. Thermoplastic starch blends8. Processing of starch blends for packaging9. Practical applications of starch blends in packaging10. Development of multifunctional packaging with starch blends11. Sustainability and environmental impact of starch blends12. Packaging-food interactions13. Starch nanocrystal-based blends and composites14. Challenges and future perspectives