Environmentally Compatible Food Packaging

• Autore: Chiellini Emo
• Pubblicazione: Burlington, : Elsevier Science, 2008
• Descrizione fisica: 1 online resource (591 p.)
• Disciplina: 664.00286
• Soggetto topico: Biodegradable plastics
• Note generali: Description based upon print version of record.
• Nota di contenuto: Cover; Environmentally compatible food packaging; Copyright; Contents; Contributor contact details; Preface; Dedication; Part I Biobased food packaging materials:new directions; 1 State-of-the-art biobased food packaging materials; 1.1 Introduction: biobased packaging, the food industry and the environment; 1.2 Classification of biobased food packaging materials; 1.3 Properties of biobased food packaging materials; 1.4 Assessing the biodegradability of biobased materials for food packaging; 1.5 Applications and challenges for biobased food packaging; 1.6 Future trends ; 1.7 Sources of further information and advice1.8 References; 2 Types, production and assessment of biobased food packaging materials; 2.1 Introduction: rationale and need for biobased food packaging; 2.2 The environmental impact of conventional food packaging; 2.3 Opportunities for renewable polymers; 2.4 Production of biobased food packaging materials; 2.5 Hybrid blends and composites; 2.6 New developments in the production of packaging from recycled lignocellulosic fiber and renewable materials; 2.7 Assessing the biodegradability of renewable materials in food packaging ; 2.8 Biodegradable packaging life cycle assessment2.9 Food safety concerns, applications and adoption by the industry; 2.10 Future trends; 2.11 Sources of further information and advice; 2.12 References; 3 Thermoplastic nanobiocomposites for rigid and flexible food packaging applications; 3.1 Introduction: plastic food packaging, sustainable materials and barrier properties; 3.2 'Barrier properties' limit the use of plastics in monolayer packaging; 3.3 Novel developments in barrier polymeric structures; 3.4 Polymer blends: the case of permeable fillers ; 3.5 Nanocomposites: the case of impermeable fillers3.6 Nanobiocomposites for monolayer packaging: polylactic acid, polycaprolactone, polyhydroxyalkanoate and starch; 3.7 Future trends and outlook; 3.8 Nomenclature; 3.9 References; 4 Improved fibre-based packaging for food applications; 4.1 Introduction; 4.2 Properties and uses of fibre-based food packaging; 4.3 Innovative methods to improve fibre-based packaging for food applications; 4.4 Suitability of new fibre-based packaging materials for food packaging ; 4.5 Assessing the biodegradability of new fibre-based packaging materials for food packaging4.6 Applications and future trends in the food industry; 4.7 Sources of further information and advice; 4.8 References; 5 Starch-based edible films; 5.1 General properties and structure of starch; 5.2 History of edible films; 5.3 Edible film materials and their previous applications; 5.4 Starch film-forming mechanisms - gelatinization and recrystallization; 5.5 Appearance and physical properties of starch films; 5.6 Plasticization of starch films; 5.7 Trends in starch research and applications ; 5.8 References
• Sommario/riassunto: Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This collection reviews bio-based, biodegradable and recycled materials and their current and potential applications for food protection and preservation.The first part of the book looks at the latest advances in bio-based food packaging materials. Part two discusses the factors involved in choosing alternative packaging materials such as consumer preference, measuring the environmental performance of food packaging, eco-design, and the safety and quality of recycled ma
• Altri titoli varianti: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Titolo autorizzato: Environmentally Compatible Food Packaging
• ISBN: 1-84569-478-3; 1-60119-650-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911006622703321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition