Polysaccharide Based Films for Food Packaging: Fundamentals, Properties and Applications

Erscheinungsjahr 2025
ISBN: 978-981-99-4900-7
Verlag: Springer Nature Singapore

Buch, Englisch, 426 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 657 g

This book offers an extensive overview of the current and future potential of polysaccharides-based films, providing in-depth coverage of the fundamentals and basics of polysaccharide-based films.Aimed at students, scholars, scientists, and food packaging professionals, this book delves into the properties and applications of polysaccharide-based edible films in the food packaging industry. It provides insights and pathways for widening the applications of polysaccharide-based films to maximize their benefits in various industries and research institutes worldwide.

With a wealth of scientific knowledge presented in an organized manner, this book serves as a valuable reference for researchers and professionals in food and pharmaceutical industries, as well as those in research and development (R&D) institutes.

Zielgruppe

Research

Autoren/Hrsg.

Amin, Tawheed

Wani, Sajad Mohd

Naik, H. R.

Hussain, Syed Zameer

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Naturwissenschaften Biowissenschaften Mikrobiologie

Inhaltsverzeichnis

1. Polysaccharide based films: Need, Status and Regulatory aspects.- 2. Starch and starch derivative based films.- 3. Cellulose and cellulose derivatives based films.- 4. Pullulan based films.- 5. Chitosan based films.- 6. Alginate based films.- 7. Carageenan based films.- 8. Gellan gum based films.- 9. Pectin based films.- 10. Agar Based Films.- 11. Testing methods for characterization of polysaccharide based films.- 12. Modeling of moisture transfer in food systems packed in polysaccharide based films.- 13. Modeling of mass and gas transfer through polysaccharide based films.- 14. Modeling for dimensioning of polysaccharide based films.- 15. Polysaccharide based films: carriers of active substances and controlled release characteristics.- 16. Role of plasticizers for the development of polysaccharide based edible films.- 17. Challenges in commercialization of polysaccharide based films.

Über Autor(innen)

Dr. Tawheed Amin is Assistant Professor-cum-Junior Scientist (Food Science and Technology) in SKUAST-Kashmir. He did his PhD Food Technology from SKUAST-Kashmir, Jammu and Kashmir. He did his M.Tech Food Technology from Amity University, Noida, Uttar Pradesh and B.Tech Food Technology from Department of Food Technology, IUST-Kashmir. He is recipient of two (02) Gold Medals for being topper in B.Tech Food Technology and Ph.D Food Technology and has also received First Rank Holder Certificate in M.Tech Food Technology. He has attended several national and international conferences. He has to his credit several national and international papers and popular articles. He has also to his credit five (05) books published by publishers of National and International repute.

Dr. H. R. Naik is presently working as Director Planning & Monitoring, SKUAST-Kashmir. He has an experience of over 30 years in the field of He has also served as the Head, Divisionof Food Science and Technology, SKUAST-Kashmir. He has been the Student’s Welfare Officer and Placement Officer at SKUAST-Kashmir. He has done his PhD Food Technology from Punjab Agricultural University, Ludhiana, MSc Food Technology from CFTRI, Mysore and BSc Agriculture from GNDU, Amritsar. He is the recipient of Gold Medal for being the topper in BSc Agriculture and has received Merit Fellowship in MSc and PhD programs.

Dr. Syed Zameer Hussain is Professor of Food Science & Technology, SKUAST-Kashmir. He is also Principal Investigator of All India Coordinated Research Project on Post-Harvest Engineering and Technology (AICRP on PHET), Srinagar Centre. He has several publications in peer reviewed National and International Journals. He has been nominated as a finalist for best research paper award by American Association of Cereal Chemistry (AACC) in 2014. He has developed many technologies and a value chain for walnuts. Most of his technologies have been commercialized and has filed six patents as well. He has successfully guided more than fifteen post-graduate students as Major advisor and is handling many externally funded projects.

Dr. Sajad Mohd Wani is Associate Professor-cum-Senior Scientist in SKUAST-Kashmir, Jammu and Kashmir, India. He has served as Assistant Professor in University of Kashmir for more than a decade. He completed his BSc in Agriculture and MSc in Post-Harvest-Technology from SKUAST-Kashmir and his PhD in Food Technology from University of Kashmir. He has qualified CSIR-NET in Life Sciences and ICAR-ASRB Net in Horticulture and Food science and Technology. He has acted as Principal Investigator of four projects and Co-Principal Investigator of ten major research projects. He has been awarded an International Travel Grant by SERB-DST to present a paper in EFFoST, held in Greece in 2015. He received the best paper award from AFST(I) in 2016.