Starch-Based Polymeric Materials and Nanocomposites

1. Auflage 2012
ISBN: 978-1-4398-5116-6
Verlag: CRC Press

Buch, Englisch, 416 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 884 g

In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and Nanocomposites: Chemistry, Processing, and Applications presents the latest developments in starch chemistry, rheology, starch derivatives, starch-based nanocomposites, and their applications.

Topics discussed include:

- The chemistry, microstructure, processing, and enzymatic degradation of starch

- The importance and role of starch as a gelling agent

- Plasticization and the role of plasticizers

- Various rheological techniques applied to starch-related products and the characteristics of starch dispersions

- Polymeric aspects of reactive extrusion (REX) and its use on starch and other biopolymers

- Cyclodextrins (CDs) and their industrial applications, and CD-based supramole and polymers

- The potential of starch in food packaging, edible packaging, feedstock for bioproducts, and industrial and consumer products

- The theoretical basis and derivation of the mathematical model for multicomponent systems and its solution algorithm

The book also explores recent progress in biodegradable starch-based hybrids and nanomaterials and the incorporation of nanoparticles in starches to enhance their mechanical and thermal properties. The book concludes by discussing the use of biopolymeric nanoparticles (BNPs) in drug delivery and life cycle assessment (LCA) of starch-based polymeric materials for packaging and allied applications.

With contributions from leading experts in academia and industry, this volume demonstrates the versatility of starch and its potential in a variety of applications.

Zielgruppe

Graduate students in food science, food technology, biotechnology, human nutrition, and related areas, and professionals in starch-related industries.

Autoren/Hrsg.

Ahmed, Jasim

Tiwari, Brijesh K.

Imam, Syed H.

Rao, M.A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie Industrielle Biotechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Technologie der Kunststoffe und Polymere
• Naturwissenschaften Chemie Organische Chemie Polymerchemie

Inhaltsverzeichnis

Introduction—Starch as Biopolymer and Nanocomposite. Starch: Chemistry, Microstructure, Processing, and Enzymatic Degradation. Starch as Gelling Agent. Plasticized Starch. Rheological and Thermal Properties of Starch and Starch-Based Biopolymers. Modification of Biodegradable Polymers through Reactive Extrusion-I. Modification of Biodegradable Polymers through Reactive Extrusion-II. Starch-Derived Cyclodextrins and Its Future in Food Biopolymer Industry. Functional and Physicochemical Properties of Cyclodextrins. Introduction of Starch into Plastic Films: Advent of Starch in Plastics. Starch-Based Edible Films and Coatings. Starch as a Feedstock for Bioproducts and Packaging. Chemometric Analysis of Multicomponent Biodegradable Plastics by Fourier Transform Infrared Spectrometry: The R-Matrix Method. Starch Polymer as Advanced Material for Industrial and Consumer Products.
Recent Progress in Starch-Based Biodegradable Hybrids and Nanomaterials. Mechanical, Rheological, and Thermal Properties of Starch-Based Nanocomposites. Starch Nanocomposites and Nanoparticles: Biomedical Applications. Application of Life Cycle Assessment for Starch and Starch Blends. Index.

Über Autor(innen)

Dr. Jasim Ahmed’s research interests include food product development, food rheology and structure, novel food processing, and the thermal behavior of foods. His current focus is on bionanocomposites and application to food packaging.

Dr. Brijesh Tiwari’s main research accomplishments are in the areas of novel food processing and preservation technologies, grain processing, and mathematical modeling of food processes.

Dr. Syed H. Imam conducts research to enhance the utilization of agriculturally derived renewable polymers for nonfood applications as an alternative to petroleum chemicals and provides fundamental knowledge in the development of polymer-based materials of tailored properties.

Dr. M.A. Rao’s main research interest is in rheological properties of foods: principles, measurement, and applications.