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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1006/exer.1998.0485

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ISSN

2092-6456

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Effects of preparation method on properties of pol

Authors: Gaobin Li Shiv Shankar JongWhan Rhim BongYun Oh
Publish Date: 2015/10/31
Volume: 24, Issue: 5, Pages: 1679-1685
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Abstract

Polybutylene adipatecoterephthalate PBAT films were prepared using 4 different preparation methods and the effects of the processing method on physical mechanical and structural properties of PBAT films were studied Films were characterized using UVvisible spectroscopy FTIR XRD and thermogravimetric analysis All films were white in color and exhibited high UVbarrier properties Films prepared using solvent casting SC were less transparent than other films No structural changed were observed among PBAT films but films prepared at high temperatures exhibited a higher degree of crystallinity Extrusioncast EC films exhibited highest tensile strength values while solventcast SC films had the lowest TS values The water vapor permeability and water contact angle were not affected by the processing method The degree of crystallinity of EC films was higher than for other films

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Other Papers In This Journal:
  1. Change of ginsenoside composition in red ginseng processed with citric acid
  2. Modeling the effect of γ-irradiation on reducing total bacterial populations in gochujang intended for consumption by astronauts in space programs
  3. Bioactivities and action mechanisms of Acanthopanax species
  4. Improvement of the quality of gluten-free rice pound cake using extruded rice flour
  5. Controlled release of allyl isothiocyanate from brown algae Laminaria japonica and mesoporous silica MCM-41 for inhibiting food-borne bacteria
  6. Dietary l -cysteine inhibits d -galactosamine-induced acute liver injury in rats
  7. Optimization of sterilization conditions for retorted meatballs based on prediction of heat penetration
  8. Modulation of intestinal microbiota in mice by kefir administration
  9. Chromatic characteristics and anthocyanin compositions of cabernet sauvignon wines: Influence of indigenous Saccharomyces cerevisiae strains in Ningxia, China
  10. Effect of heat and autoclave on allergenicity of porcine serum albumin
  11. Protease and γ-glutamyltranspeptidase activities of bacillus spp. isolated from rice straw
  12. Anti-inflammatory activity of ethanolic extract of Sargassum sagamianum in RAW 264.7 cells
  13. Anti-oxidant and anti-inflammatory properties of methanol extracts from various crops
  14. Effects of ozone on the cytomembrane and ultrastructure of Pseudomonas aeruginosa
  15. Antidiabetic andantioxidant properties, and α-amylase and α-glucosidase inhibition effects of triterpene saponins from Piper auritum
  16. Stress tolerance and physicochemical properties of encapsulation processes for Lactobacillus rhamnosus in pomegranate ( Punica granatum L.) fruit juice
  17. Microbial inhibition in mozzarella cheese using rosemary and thyme oils in combination with sodium diacetate
  18. Inhibition of β-amyloid peptide-induced neurotoxicity by kaempferol 3- O -(6″-acetyl)-β-glucopyranoside from butterbur ( Petasites japonicus ) leaves in B103 cells
  19. Korean red ginseng combined with nattokinase ameliorates dyslipidemia and the area of aortic plaques in high cholesterol-diet fed rabbits
  20. Comparative study of soybean oil refining using rice hull silicate and commercial adsorbents
  21. Ultrasound-assisted extraction of flavonoids and phenolic compounds from Ocimum tenuiflorum leaves
  22. Effect of UV irradiation on the antioxidant and anti-adipogenic activities of quercetin
  23. Distribution of newly described enterotoxin-like genes in Staphylococcus aureus isolated from ready-to-eat foods in Korea
  24. Assessment of the pectolinarin content and the radical scavenging-linked antiobesity activity of Cirsium setidens Nakai extracts
  25. Inactivation kinetics of alkaline phosphatase from different species of milk using quinolyl phosphate as a substrate
  26. Anti-inflammatory effect of birsonimadiol from seeds of Byrsonima crassifolia
  27. Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making
  28. Effect of illumination intensities on astaxanthin synthesis by Xanthophyllomyces dendrorhous and its mutants
  29. Effects of corn, potato, and tapioca starches on the quality of gluten-free rice bread
  30. Production of white pan bread leavened by Pichia anomala SKM-T
  31. Changes in ginsenosides and antioxidant activity of Korean ginseng ( Panax ginseng C.A. Meyer) with Heating Temperature and Pressure
  32. Improving biological efficiency of Pleurotus strain through protoplast fusion between P. ostreatus var. florida and P. djamor var. roseus
  33. Characterization of growth and protein contents from microalgae Navicula incerta with the investigation of antioxidant activity of enzymatic hydrolysates
  34. Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in Lactobacilli -fermented barley and malt substrates
  35. A novel process for obtaining phenylpropanoic acid precursor using Escherichia coli with a constitutive expression system
  36. Characterization of subtilin KU43 Produced by Bacillus subtilis KU43 isolated from traditional Korean fermented foods
  37. Molecular identification of microbial community in Chinese douchi during post-fermentation process
  38. Antioxidant and anti-inflammatory activities of the ethanolic extract of fermented red ginseng marc
  39. Antifungal activity and action mode of pinocembrin from propolis against Penicillium italicum
  40. Lactobacillus plantarum -mediated conversion of flavonoid glycosides into flavonols, quercetin, and kaempferol in Cudrania tricuspidata leaves
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