Sustainable Starch

Sources, Processing and Applications
Erscheinungsjahr 2027
ISBN: 978-0-443-44374-9
Verlag: Elsevier Science

Buch, Englisch, 460 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

Sustainable Starch: Sources, Processing and Applications responds to the growing demand for eco-friendly starch solutions by addressing the dual challenges of sustainable production and food security. With increasing pressure on industry and policymakers to reduce environmental impacts while maintaining supply, this book fills the need for a unified resource that bridges science, technology, and practical implementation. The book is organized into thirteen chapters covering the fundamentals of starch sustainability, sourcing from underutilized crops, and recovery from waste streams. It explores green processing techniques, life cycle assessment (LCA), and circular economy strategies. Readers will find in-depth discussions on bioplastics, starch modification, and applications in packaging, as well as chapters on policy, market trends, and global case studies that highlight successful innovations and future pathways. Sustainable Starch: Sources, Processing and Applications benefits researchers, academics, graduate students, and industry professionals in food science, biotechnology, packaging, agriculture, and sustainability. Policymakers, regulatory professionals, and product developers will also find valuable frameworks for aligning starch innovation with environmental and market requirements.

Autoren/Hrsg.

Trif, Monica

Rusu, Alexandru

Göksen, Gülden

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introduction to Starch and Sustainability

2. Sustainable Starch Sources

3. Starch Recovery from Waste and By-Products

4. Green Starch Processing Techniques

5. Life Cycle Assessment (LCA) of Starch Products

6. Circular Economy Approaches in Starch Systems

7. Innovation in Starch-Based Bioplastics

8. Starch Modification for Sustainable Applications

9. Applications of Sustainable Starch

10. Policy and Market Perspectives

11. Case Studies on Sustainable Starch Innovations

12. Starch-Based Composite Packaging Materials

13. Pathways and Future Directions for Sustainable Starch

Über Autor(innen)

Trif, Monica
Monica Trif, Ph.D. is Senior Researcher at the Centre for innovative process engineering GmbH (Centiv GmbH, Germany), where she is Principal Investigator at Food Research Department. In the last 10 years involved in successful and fruitful international and national research projects. She serves as Section Topical Advisory Panel Member for 'Biocatalysis'–of Catalysts journal, Topic Editor in Frontiers in Nutrition, Frontiers in Sustainable Food Systems, and Frontiers in Food Science and Technology.

Rusu, Alexandru
Alexandru Rusu holds a Ph.D. degree, and currently, he is a Leader of Strategic Research and Head of Project Management at Biozoon Food Innovations GmbH, having extensive background in different areas of biotechnology and food research. He has a combined experience in academia and industry and a strong professional know–how in managing European collaborative RTD projects. He possesses a successful track record, both as a project participant and as a coordinator, in managing numerous European RTD projects that highlight innovations within a framework of health and nutrition. He is and has been a guest Editor of Journals special issues and research topics (e.g., Dietary Change Strategies for Sustainable Diets and their impact on human health, Vol. I and II), Topical Advisory Panel for section 'Biomass Catalysis,' and has published more than 90 international/national scientific papers and chapters and has authored/edited 3 books.

Göksen, Gülden
Dr. Gulden Goksen holds BSc, MSc and PhD in Food Engineering. She graduated Phd in 2020 at Mersin University, Turkey. Her PhD thesis regarding to development antimicrobial electropun mats and food packaging applications. She got a postdoctoral contract at Teagasc, Agriculture and Food Development Authority, Ireland, where she was responsible for the development of micro-macro encapsulation and food applications and in vitro digestion between 2020 until 2022. She is working as Asst Prof. at Food Technology department, Tarsus University since 2022. Her expertise is design of active/intelligient edible films/coatings, biodegradable materials, characterization of coatinga/films, extraction of biological macromolecules/bioactives, encapsulation, and non-thermal processing (electrospinning, cold plasma, ultrasound techniques), bioavailability. She has published more than 100 SCI publications, 5 book chapters and more than 20 presentations at international conferences. She is and has been a guest Editor of Journals special issues (coating, packaging and extending shelf life for food applications) in Food Bioscience, Food Chemistry-X, Coatings, Molecules etc.