Cargando…

Physical assessment, spectroscopic and chemometric analysis of starch-based foils with selected functional additives

The paper presents the results of studies related to the impact of functional additives in the form of polylactide (PLA), polyvinyl alcohol (PVA), and keratin hydrolysate (K) on the physical characteristics of biopolymer foils. TPS granulate was obtained using a TS-45 single-screw extruder with L/D...

Descripción completa

Detalles Bibliográficos
Autores principales:	Oniszczuk, Tomasz, Combrzyński, Maciej, Matwijczuk, Arkadiusz, Oniszczuk, Anna, Gładyszewska, Bożena, Podleśny, Janusz, Czernel, Grzegorz, Karcz, Dariusz, Niemczynowicz, Agnieszka, Wójtowicz, Agnieszka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2019
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6373948/ https://www.ncbi.nlm.nih.gov/pubmed/30759170 http://dx.doi.org/10.1371/journal.pone.0212070

Ejemplares similares

Selected Physical and Spectroscopic Properties of TPS Moldings Enriched with Durum Wheat Bran
por: Combrzyński, Maciej, et al.
Publicado: (2022)

Potato Starch Utilization in Ecological Loose-Fill Packaging Materials—Sustainability and Characterization
por: Combrzyński, Maciej, et al.
Publicado: (2020)

Spectroscopic Studies of Dual Fluorescence in 2-(4-Fluorophenylamino)-5-(2,4-dihydroxybenzeno)-1,3,4-thiadiazole: Effect of Molecular Aggregation in a Micellar System
por: Czernel, Grzegorz, et al.
Publicado: (2018)

Physical Properties, Spectroscopic, Microscopic, X-ray, and Chemometric Analysis of Starch Films Enriched with Selected Functional Additives
por: Combrzyński, Maciej, et al.
Publicado: (2021)

Spectroscopic and theoretical studies of fluorescence effects induced by the ESIPT process in a new derivative 2-Hydroxy-N-(2-phenylethyl)benzamide – Study on the effects of pH and medium polarity changes
por: Niemczynowicz, Agnieszka, et al.
Publicado: (2020)

ESIPT-Related Origin of Dual Fluorescence in the Selected Model 1,3,4-Thiadiazole Derivatives
por: Czernel, Grzegorz, et al.
Publicado: (2020)

Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy
por: Vladimír, Mašán, et al.
Publicado: (2021)

Non-Typical Fluorescence Effects and Biological Activity in Selected 1,3,4-thiadiazole Derivatives: Spectroscopic and Theoretical Studies on Substituent, Molecular Aggregation, and pH Effects
por: Budziak, Iwona, et al.
Publicado: (2019)

Influence of In Vitro Digestion on Composition, Bioaccessibility and Antioxidant Activity of Food Polyphenols—A Non-Systematic Review
por: Wojtunik-Kulesza, Karolina, et al.
Publicado: (2020)

Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour
por: Oniszczuk, Anna, et al.
Publicado: (2019)

Classification of Honey Powder Composition by FTIR Spectroscopy Coupled with Chemometric Analysis
por: Matwijczuk, Arkadiusz, et al.
Publicado: (2022)

Opuntia Fruits as Food Enriching Ingredient, the First Step towards New Functional Food Products
por: Oniszczuk, Anna, et al.
Publicado: (2020)

The Influence of Corn Straw Extrusion Pretreatment Parameters on Methane Fermentation Performance
por: Kupryaniuk, Karol, et al.
Publicado: (2020)

Evaluation of the Quality of Selected White and Red Wines Produced from Moravia Region of Czech Republic Using Physicochemical Analysis, FTIR Infrared Spectroscopy and Chemometric Techniques
por: Budziak-Wieczorek, Iwona, et al.
Publicado: (2023)

The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product
por: Oniszczuk, Tomasz, et al.
Publicado: (2021)

Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions
por: Combrzyński, Maciej, et al.
Publicado: (2023)

The Effect of Fresh Kale (Brassica oleracea var. sabellica) Addition and Processing Conditions on Selected Biological, Physical, and Chemical Properties of Extruded Snack Pellets
por: Soja, Jakub, et al.
Publicado: (2023)

Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods
por: Lisiecka, Katarzyna, et al.
Publicado: (2023)

Anti-Hypochlorite, Antioxidant, and Catalytic Activity of Three Polyphenol-Rich Super-Foods Investigated with the Use of Coumarin-Based Sensors
por: Starzak, Karolina, et al.
Publicado: (2020)

Synergistic Antifungal Interactions between Antibiotic Amphotericin B and Selected 1,3,4-thiadiazole Derivatives, Determined by Microbiological, Cytochemical, and Molecular Spectroscopic Studies
por: Dróżdż, Agnieszka, et al.
Publicado: (2023)

Polyphenol Composition and Antioxidant Potential of Instant Gruels Enriched with Lycium barbarum L. Fruit
por: Olech, Marta, et al.
Publicado: (2020)

The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta
por: Oniszczuk, Anna, et al.
Publicado: (2019)

Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws
por: Kupryaniuk, Karol, et al.
Publicado: (2022)

The Effect of In Vitro Digestion on Polyphenolic Compounds and Antioxidant Properties of Sorghum (Sorghum bicolor (L.) Moench) and Sorghum-Enriched Pasta
por: Ziółkiewicz, Agnieszka, et al.
Publicado: (2023)

Effect of the Production Parameters and In Vitro Digestion on the Content of Polyphenolic Compounds, Phenolic Acids, and Antiradical Properties of Innovative Snacks Enriched with Wild Garlic (Allium ursinum L.) Leaves
por: Kasprzak-Drozd, Kamila, et al.
Publicado: (2022)

Identification of sugars and phenolic compounds in honey powders with the use of GC–MS, FTIR spectroscopy, and X-ray diffraction
por: Kozłowicz, Katarzyna, et al.
Publicado: (2020)

Phenolic Acid Content and Antioxidant Properties of Extruded Corn Snacks Enriched with Kale
por: Kasprzak, Kamila, et al.
Publicado: (2018)

The Influence of Kaolin Clay on the Mechanical Properties and Structure of Thermoplastic Starch Films
por: Kwaśniewska, Anita, et al.
Publicado: (2020)

Detection and Differentiation of Volatile Compound Profiles in Roasted Coffee Arabica Beans from Different Countries Using an Electronic Nose and GC-MS
por: Marek, Gancarz, et al.
Publicado: (2020)

Active polyphenolic compounds, nutrient contents and antioxidant capacity of extruded fish feed containing purple coneflower (Echinacea purpurea (L.) Moench.)
por: Oniszczuk, Tomasz, et al.
Publicado: (2019)

Anti-Hypochlorite and Catalytic Activity of Commercially Available Moringa oleifera Diet Supplement
por: Starzak, Karolina, et al.
Publicado: (2019)

Impact of electromagnetic stimulation on the mechanical and photophysical properties of alfalfa leaves
por: Dziwulska-Hunek, Agata, et al.
Publicado: (2022)

Fluorescence Quenching-Based Mechanism for Determination of Hypochlorite by Coumarin-Derived Sensors
por: Starzak, Karolina, et al.
Publicado: (2019)

Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
por: Wójcik, Monika, et al.
Publicado: (2023)

Stimulation of soy seeds using environmentally friendly magnetic and electric fields
por: Dziwulska-Hunek, Agata, et al.
Publicado: (2023)

Lessons from Chlorophylls: Modifications of Porphyrinoids Towards Optimized Solar Energy Conversion
por: Karcz, Dariusz, et al.
Publicado: (2014)

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties
por: Wójcik, Monika, et al.
Publicado: (2022)

Biodirected Synthesis of Silver Nanoparticles Using Aqueous Honey Solutions and Evaluation of Their Antifungal Activity against Pathogenic Candida Spp.
por: Czernel, Grzegorz, et al.
Publicado: (2021)

Insight into dual fluorescence effects induced by molecular aggregation occurring in membrane model systems containing 1,3,4-thiadiazole derivatives
por: David, Melinda, et al.
Publicado: (2021)

Fresh Chokeberry (Aronia melanocarpa) Fruits as Valuable Additive in Extruded Snack Pellets: Selected Nutritional and Physiochemical Properties
por: Wójtowicz, Agnieszka, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_dhnqoiiquee1vil2pqiohjveh7