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Functional polymers in food science from technology to biology Volume 1 Food packaging 1st Edition by Giuseppe Cirillo ISBN 1119108586 9781119108580

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Functional polymers in food science from technology to biology Volume 1 Food packaging 1st Edition Giuseppe Cirillo Digital Instant Download

Author(s): Giuseppe Cirillo; Umile Gianfranco Spizzirri; Francesca Iemma
ISBN(s): 9781119108580, 1119108586
Edition: 1
File Details: PDF, 4.72 MB
Year: 2015
Language: english
SKU: EB-5065348 Category: Tags: , ,

Functional polymers in food science from technology to biology Volume 1 Food packaging 1st Edition by Giuseppe Cirillo – Ebook PDF Instant Download/Delivery:1119108586, 9781119108580
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Product details: 

ISBN 10: 1119108586 

ISBN 13: 9781119108580

Author:  Giuseppe Cirillo 

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This first volume, of this two volume book, concerns the application of polymers in food packaging.

Table of contents: 

Chapter 1: Polymers and Food Packaging: A Short Overview
1.1 Introduction
References
Chapter 2: Polymers for Food Shelf-Life Extension
2.1 Shelf-Life Concept
2.2 Shelf-Life Definitions
2.3 Measuring Shelf Life
2.4 Extending Shelf Life by Means of Food Packaging
2.5 The Role of Packaging
2.6 Innovative Polymers for Food Packaging Applications
2.7 Future Trends in Food Packaging
References
Chapter 3: Transfer Phenomena in Food/Packaging System
3.1 Introduction
3.2 Food-Packaging Interaction
3.3 Mass Transport Processes
3.4 Effects of Different Parameters on Partition Coefficient
3.5 Model Migrants
3.6 Instrumental Analyses
3.7 Conclusion
References
Chapter 4: Production, Chemistry and Properties of Biopolymers in Food Science
4.1 Introduction
4.2 Material Properties of Bioplastics Relevant to Food Packaging
4.3 Materials
4.4 Future Prospects
References
Chapter 5: Modification Strategies of Proteins for Food Packaging Applications
5.1 Biopolymers as Packaging Materials
5.2 Protein-Based Materials for Packaging
5.3 SPI as a Base Material for Packaging
5.4 Conclusion
References
Chapter 6: Films Based on Starches
6.1 Introduction: General Aspects of Films Based on Native and Modified Starches
6.2 Characterization of Biodegradable Films Obtained by Casting from Different Native Starches and Acetylated Corn Starch
6.3 Development of Active Starch Films Containing an Antimicrobial Agent (Potassium Sorbate)
6.4 Advances in Starch Films Production Using Non-Casting Methods: Thermocompression and Blown Extrusion
6.5 Future Trends
Acknowledgments
References
Chapter 7: Polysaccharides as Valuable Materials in Food Packaging
7.1 Introduction
7.2 Polysaccharides Used in Biodegradable Food Packaging
7.3 Formation and Main Characteristics of Polysaccharide-Based Films
7.4 Physicochemical Properties of Polysaccharide-Based Materials
7.5 Functionalization of Polysaccharide Materials
7.6 Applications of Polysaccharide-Based Materials in Food Packaging
References
Chapter 8: Food Packaging for High Pressure Processing
8.1 High Pressure Processing of Foods
8.2. Commercial HPP Applications and Packaging Formats
8.3 Modified Atmosphere Packaging (MAP) for HPP
8.4 Active Packaging Materials for HPP
8.5 Challenges Encountered after HPP
8.6 Laminate Selection for HPP at Low Temperature
8.7 Laminate Selection for HPP at High Temperature
8.8 Final Remarks
References
Chapter 9: Inorganic-Organic Hybrid Polymers for Food Packaging
9.1 Introduction
9.2 Classification and Terminology of Inorganic-Organic Hybrids
9.3 General Preparation Strategies for Organic-Inorganic Hybrid Polymers
9.4 Characteristics of Polymer-Based Food Packaging Materials
9.5 Hybrid Polymers in Packaging Applications
9.6 Current Status and Future Prospects
Acknowledgements
References
Chapter 10: Antimicrobial Active Polymers in Food Packaging
10.1 Introduction to Food Packaging
10.2 Antimicrobial Agents
10.3 Antimicrobial Construction and Release System
10.4 Conclusions
References
Chapter 11: Recycling of Food Packaging Materials
11.1 Introduction
11.2 European Policy on Packaging Waste and Raw Materials
11.3 Packaging
11.4 Recovery Systems
11.5 Bioplastics
11.6 Polymer Nanocomposites
11.7 Polymer Blends
Acknowledgements
References
Chapter 12: Food Applications of Active and Intelligent Packaging: Legal Issues and Safety Concerns
12.1 Introduction
12.2 AP and IP: Main Characteristics and Applications
12.3 Legal Issues
12.4 Dossier Submission and EFSA Safety Assessment
12.5 Conclusions

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