Starch Blends and Their Applications

Sustainable Packaging Solutions
Erscheinungsjahr 2026
ISBN: 978-0-443-36607-9
Verlag: Elsevier Science

Buch, Englisch, 408 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 449 g

Starch Blends and Their Applications: Sustainable Packaging Solutions, a 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. The 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.

Autoren/Hrsg.

Zambelli, Rafael Audino

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Technik Allgemein Konstruktionslehre und -technik
• Geisteswissenschaften Design Produktdesign, Industriedesign

Inhaltsverzeichnis

1. Introduction to starch blends and its applications
2. Starch as a base material for blends
3. Starch blends with natural polymers
4. Starch blends with synthetic polymers
5. Starch blends with natural biopolymers
6. Properties and characterization of starch blends
7. Thermoplastic starch blends
8. Processing of starch blends for packaging
9. Practical applications of starch blends in packaging
10. Development of multifunctional packaging with starch blends
11. Sustainability and environmental impact of starch blends
12. Packaging-food interactions
13. Starch nanocrystal-based blends and composites
14. Challenges and future perspectives

Über Autor(innen)

Zambelli, Rafael Audino
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.