Differential scanning calorimetry research of biodegradable films for confectionery and bakery products

Simple item page
dc.citation.epage496
dc.citation.issue4
dc.citation.spage492
dc.citation.volume11
dc.contributor.affiliationNational University of Food Technologies
dc.contributor.affiliationInstitute of Highmolecular Compounds Chemistry
dc.contributor.authorShulga, Oksana
dc.contributor.authorChorna, Anastasia
dc.contributor.authorKobylinskyi, Sergij
dc.coverage.placenameLviv
dc.date.accessioned2018-06-22T13:26:13Z
dc.date.available2018-06-22T13:26:13Z
dc.date.created2017-01-20
dc.date.issued2017-01-20
dc.description.abstractВ роботі досліджено біодеградабельні плівки для хлібобулочних і кондитерських виробів за допомогою диференційно-скануючої калориметрії. Визначено ступінь кристалічності полімеру та кінетику кристалізації. Досліджено вплив пластифікатора у складі плівки (гліцерину) на температури плавлення та склування вихідних сполук біодеградабельної плівки.
dc.description.abstractBiodegradable films for bakery and confectionery products using differential scanning calorimetry are studied in this work. Expediency for the use of biodegradable films for marmalade, gingerbread, bakery products, and fondant confectionery according to organoleptic characteristics is established. The influence of the type of starch on film structure is studied with DSC analysis. DSC analysis was used to determine functionality of using glycerol as plasticizer, as this can reduce the temperature of melting point and glass transition of original compounds.
dc.format.extent492-496
dc.format.pages5
dc.identifier.citationShulga O. Differential scanning calorimetry research of biodegradable films for confectionery and bakery products / Oksana Shulga, Anastasia Chorna, Sergij Kobylinskyi // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 11. — No 4. — P. 492–496.
dc.identifier.citationenShulga O. Differential scanning calorimetry research of biodegradable films for confectionery and bakery products / Oksana Shulga, Anastasia Chorna, Sergij Kobylinskyi // Chemistry & Chemical Technology. — Lviv : Lviv Politechnic Publishing House, 2017. — Vol 11. — No 4. — P. 492–496.
dc.identifier.urihttps://ena.lpnu.ua/handle/ntb/42111
dc.language.isoen
dc.publisherLviv Politechnic Publishing House
dc.relation.ispartofChemistry & Chemical Technology, 4 (11), 2017
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dc.relation.references[15] Dorohovich A., Gavva O.: Pat. 70679 UA, Publ. Oct. 15, 2004.
dc.relation.references[16] Gorbunov V., Fuchigami N., Luzinov I., Tsukruk V.: Conf. “Analiz temperatury steklovaniya svertonkih polimernykh plenok s ispolzovaniem skaniruyuschey termicheskoy mikroskopii”. Belarussia, Gomel 2000, 87.
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dc.relation.references[19] Ulrih E., Prosekov A., Dyishlyuk L.: Techn. Sci., 2014, 9, 2426.
dc.relation.referencesen[1] Slade L., Levine H., Polymer-Chemical Properties of Gelatin in Foods. [in:] Pearson A., Dutson T., Bailey A. (Eds.), Advances in Meat Research: Collagen as a Food. AVI, New York 1987,251-266.
dc.relation.referencesen[2] Badii F., Martinet C., Mitchell J., Farhat I., Food Hydrocolloids,2006, 20, 879. https://doi.org/10.1016/j.foodhyd.2005.08.010
dc.relation.referencesen[3]Mukherjee I., RosolenM., J. Therm. Anal. Calorim., 2013, 114,1161.
dc.relation.referencesen[4] Ahmad Z., Ansell M., Smedley D., Int. J. Eng. Technol., 2010,10, 32.
dc.relation.referencesen[5] D’Cruz N., Bell L., J. Food Sci., 2005, 70, 64.https://doi.org/10.1111/j.1365-2621.2005.tb07092.x
dc.relation.referencesen[6] Golovanova A., Bokova E., Evsyukova N., Kuznetsova D., Plast. Massy, 2015, 3-4, 32.
dc.relation.referencesen[7]Marshall A., Petrie S., J. Photogr. Sci., 1980, 28, 128.https://doi.org/10.1080/00223638.1980.11738066
dc.relation.referencesen[8] Chekmarev A., Kvalimetriya i Upravlenie Kachestvom. Ch 1. Izd-vo Samar. Gos. Aerokosm. Univ., Samara 2010.
dc.relation.referencesen[9] Sobral P., Habitante A., Food Hydrocoll., 2001, 15, 377.https://doi.org/10.1016/S0268-005X(01)00060-1
dc.relation.referencesen[10] Polizos G., Tuncer E., Sauers I., Vore K., Polym. Eng. Sci.,2011, 51, 87. https://doi.org/10.1002/pen.21783
dc.relation.referencesen[11] Rotta J., Minatti E., Barret P., Cienc. Tecnol. Aliment., Campinas, 2011, 31, 450.
dc.relation.referencesen[12] Kohan O., Dorohovich A., III Mizhnar. Naukovo-Pract. Conf. "Resurso- ta energooschadni tekhnologii vyrobnitstva i pakuvannya kharchovoi produktsii – osnovni zasady ii konkurentozdatnosti". Ukraine, Kyiv 2014, 41.
dc.relation.referencesen[13] Kobets O., Mihaylenko V., Dotsenko V., Arpul O.:Mizhnar. Naukovo-Pract. Conf. "Praktika i perspektivy rozvitku enogastronomichnogo turizmu: svitoviy dosvid dlya Ukrainy". Ukraine, Kyiv 2015, 179.
dc.relation.referencesen[14] Radzievska I., Komarenko Ya., Produkty i Ingredienty, 2013,105, 123.
dc.relation.referencesen[15] Dorohovich A., Gavva O., Pat. 70679 UA, Publ. Oct. 15, 2004.
dc.relation.referencesen[16] Gorbunov V., Fuchigami N., Luzinov I., Tsukruk V., Conf. "Analiz temperatury steklovaniya svertonkih polimernykh plenok s ispolzovaniem skaniruyuschey termicheskoy mikroskopii". Belarussia, Gomel 2000, 87.
dc.relation.referencesen[17] Emelina A., Differentsialnaya Skaniruyuschaya Kalorimetriya. Laboratoriya himicheskogo fakultetaMGU, Moskva 2009.
dc.relation.referencesen[18] http://www.science-education.ru/ru/article/view?id=18362.
dc.relation.referencesen[19] Ulrih E., Prosekov A., Dyishlyuk L., Techn. Sci., 2014, 9, 2426.
dc.relation.urihttps://doi.org/10.1016/j.foodhyd.2005.08.010
dc.relation.urihttps://doi.org/10.1111/j.1365-2621.2005.tb07092.x
dc.relation.urihttps://doi.org/10.1080/00223638.1980.11738066
dc.relation.urihttps://doi.org/10.1016/S0268-005X(01)00060-1
dc.relation.urihttps://doi.org/10.1002/pen.21783
dc.relation.urihttp://www.science-education.ru/ru/article/view?id=18362
dc.rights.holder© Національний університет „Львівська політехніка“, 2017
dc.rights.holder© Shulga O., Chorna A., Kobylinskyi S., 2017
dc.subjectбіодеградабельні плівки
dc.subjectдиференційно- скануюча калориметрія
dc.subjectкондитерські вироби
dc.subjectхлібобулочні вироби
dc.subjectbiodegradable films
dc.subjectedible film
dc.subjectdifferential scanning calorimetry
dc.subjectconfectionary
dc.subjectbakery products
dc.titleDifferential scanning calorimetry research of biodegradable films for confectionery and bakery products
dc.title.alternativeДиференційно-скануюча калориметрія для дослідження біодеградабельної плівки кондитерських та хлібобулочних виробів
dc.typeArticle

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Chemistry & Chemical Technology. – 2017. – Vol. 11, No. 4