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Starch-based materials in food packaging : processing, characterization and applications /
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 co...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press, an imprint of Elsevier,
[2017]
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Ii 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn990802684 | ||
| 003 | OCoLC | ||
| 005 | 20231120010204.0 | ||
| 006 | m o d | ||
| 007 | cr cnu|||unuuu | ||
| 008 | 170623s2017 enka ob 001 0 eng d | ||
| 010 | |a 2017947547 | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d N$T |d OPELS |d IDEBK |d EBLCP |d OCLCF |d YDX |d MERER |d OCLCQ |d UPM |d OCLCQ |d COO |d D6H |d U3W |d OTZ |d WYU |d N$T |d OCLCQ |d S2H |d OCLCO |d VT2 |d OCLCO |d OCLCQ |d SFB |d OCLCQ |d OCLCO | ||
| 019 | |a 991756539 |a 1066422888 |a 1235823259 | ||
| 020 | |a 9780128122570 |q (electronic bk.) | ||
| 020 | |a 0128122579 |q (electronic bk.) | ||
| 020 | |z 9780128094396 | ||
| 020 | |z 0128094397 | ||
| 035 | |a (OCoLC)990802684 |z (OCoLC)991756539 |z (OCoLC)1066422888 |z (OCoLC)1235823259 | ||
| 050 | 4 | |a TP374 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.09 |2 23 |
| 245 | 0 | 0 | |a Starch-based materials in food packaging : |b processing, characterization and applications / |c edited by Marcelo A. Villar [and 4 others]. |
| 264 | 1 | |a London, United Kingdom : |b Academic Press, an imprint of Elsevier, |c [2017] | |
| 300 | |a 1 online resource : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (EBSCO, viewed June 26, 2017) | |
| 520 | |a 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. | ||
| 505 | 0 | |a Front Cover; Starch-Based Materials in Food Packaging; Copyright Page; Contents; List of Contributors; Preface; 1 Starch; 1.1 General Aspects; 1.2 Structural Characteristics of Starch Granules; 1.3 Production of Starch From Different Botanical Sources; 1.4 Physicochemical and Functional Properties of Starches; 1.5 Synthesis of Starch Derivatives by Chemical and Physical Modifications; 1.6 Conclusions; References; Further Reading; 2 Bio-Based Materials from Traditional and Nonconventional Native and Modified Starches; 2.1 Biomaterials Development from Traditional Native Starches | |
| 505 | 8 | |a 2.2 Use of Nonconventional Native Starches as Feedstock for Biodegradable Materials2.3 Final Properties Enhancement of Starch-Based Materials by Using Chemically and Physically Modified Starches; References; Further Reading; 3 Disadvantages of Starch-Based Materials, Feasible Alternatives in Order to Overcome These Limitations; 3.1 Disadvantages and Limitations of Starch-Based Materials; 3.1.1 Starch-Based Materials General Properties; 3.1.2 Hydrophilic Nature of Starch-Based Materials; 3.1.3 Mechanical Properties of Starch-Based Materials; 3.1.4 Processability of Starch-Based Materials | |
| 505 | 8 | |a 3.2 Alternatives to Improve Final Properties of Starch-Based Materials3.2.1 Starch Modification Methods; 3.2.2 Plasticizer; 3.2.3 Composites; 3.2.3.1 Fillers; 3.2.3.2 Blends; 3.3 Case Studies about the Enhancement of Starch Materials Performance; 3.3.1 Enhancement of Mechanical Properties; 3.3.2 Enhancement of Water Stability; 3.3.3 Enhancement of Processability; 3.4 Summary and Perspectives; References; Further Reading; 4 Development of Biodegradable Products from Modified Starches; 4.1 Introduction | |
| 505 | 8 | |a 4.2 Starch-Based Materials by Using Chemically, Physically, and Biologically Modified Starches4.2.1 Chemical Modifications; 4.2.1.1 Derivatization; 4.2.1.1.1 Etherification Reaction Type; 4.2.1.1.2 Carboxymethyl Starch or Negative Starch; 4.2.1.1.3 Carbonic Starches or Positive Starch; 4.2.1.1.4 Esterification Reaction Type; 4.2.1.1.5 Cross-linking Type Reaction; 4.2.1.2 Converted Starch; 4.2.1.2.1 Acid Conversion or Acid-Modified Starch; 4.2.1.2.2 Oxidized Hypochlorite-Modified Starch; 4.2.1.2.3 Pyroconversion or Pyrodextrins; 4.2.1.2.4 Enzyme Conversion of Starch | |
| 505 | 8 | |a 4.2.1.3 Combination Starches4.2.1.3.1 Hydroxypropylated with Cross-Linked Starches; 4.2.1.3.2 Cross-Linked with Oxidized Starches; 4.2.2 Physically Modified Starch; 4.2.2.1 Pregelatinized Starch; 4.2.2.2 Granular Cold-Water Soluble Starch; 4.2.2.3 Annealing Starch; 4.2.2.4 Heat Moisture Treatment of Starches; 4.2.2.5 Mechanical Milling Starch; 4.2.2.6 Blends with Other Polymers; 4.2.3 Biologically Modified Starch; 4.3 Processing Methods: Description and Evaluation of the Scaling Up at Industrial Level of Modified Starches; 4.4 Influence of the Use of Modified Starches on Materials Properties | |
| 650 | 0 | |a Food |x Packaging. | |
| 650 | 0 | |a Starch. | |
| 650 | 0 | |a Composite materials. | |
| 650 | 6 | |a Aliments |x Conditionnement. |0 (CaQQLa)201-0043064 | |
| 650 | 6 | |a Composites. |0 (CaQQLa)201-0025721 | |
| 650 | 7 | |a composite material. |2 aat |0 (CStmoGRI)aat300014627 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Composite materials |2 fast |0 (OCoLC)fst00871682 | |
| 650 | 7 | |a Food |x Packaging |2 fast |0 (OCoLC)fst00930550 | |
| 650 | 7 | |a Starch |2 fast |0 (OCoLC)fst01131597 | |
| 700 | 1 | |a Villar, Marcelo A. | |
| 776 | 0 | 8 | |i Print version: |t Starch-based materials in food packaging. |d London, United Kingdom : Academic Press, an imprint of Elsevier, [2017] |z 9780128094396 |z 0128094397 |w (OCoLC)973918342 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128094396 |z Texto completo |