Hanna Staroszczyk - Publikacje - MOST Wiedzy

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Zdjęcie osoby: dr hab. inż. Hanna Staroszczyk

dr hab. inż. Hanna Staroszczyk

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wszystkich: 45

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Katalog Publikacji

2019
2018
2017
2015
  • Antimicrobial properties of chitosan solutions, chitosan films and gelatin-chitosan films

    The antimicrobial properties of chitosan solutions and films against selected bacteria and the effect of chitosan incorporation into gelatin films were studied. The bactericidal effect of chitosan solutions increased with time and temperature of sample incubation. Two psychrotrophic strains Pseudomonas fluorescens and Listeria innocua were more sensitive to chitosan than mesophilic strains Escherichia coli and Staphylococcus aureus....

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  • Sacharydy - występowanie i znaczenie
    Publikacja

    Rozdział porusza takie zaganienia jak: struktura i nazewnictwo sacharydów, sposoby ich oznaczenia w żywności, zawartość w żywności, chemiczne i fizyczne właściwości oraz przemiany w warunkach przechowywania i przetwarzania, celowe modyfikowanie skrobi, a także rola sacharydów w tworzeniu sensorycznych cech żywności i żywieniu człowieka.

2014
2013
  • Commercially produced and modified starches
    Publikacja

    - 2013

    This book presents some fascinating phenomena associated with the remarkable features of high performance polymers and also provides an update on applications of modern polymers. It offers new research on structure–property relationships, synthesis and purification, and potential applications of high performance polymers. The collection of topics in this book reflects the diversity of recent advances in modern polymers with a broad...

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  • Kinetics and mechanism of the chemically modified starches during gelatinization.
    Publikacja

    - 2013

    Native starch was silicated by means of microwave-assisted reactions with varying doses of reagents. Resulting products were characterized by DSC and HMR-relaxation methods. It was observed that the hydratation of the silicated starches during gelatinization decreases when compared to that of the native potato starch. The amount of unfrozen water for ungelitinizated silicated starches are less than in control samples. At the same...

  • Rheology of potato starch chemically modified with microwave-assisted reactions
    Publikacja

    - LWT-FOOD SCIENCE AND TECHNOLOGY - 2013

    Native potato starch was sulfated, selenated, borated, silicated and zincatated by means of microwave-assisted reactions with varying doses of relevant reagents. Resulting products were characterized involving rheological behavior of pastes, their weight-average molecular weight (Mw), and radius of gyration (Rg). Most of the pastes showed shear-thinning behavior, with the flow behavior index (n) below unity. The pastes of starch...

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2012
2011
  • Functional properties of edible films for food applications - a review

    Application of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.

  • Starch-clay nanocomposite films
    Publikacja

    Starch is a natural polymer which, due to its renewability, biodegrability, availability and a relatively low cost, has a high potential for applications in biodegradable materials. However, because of its hydrophilic nature, the number of commercially available starch-based products is still limited. Recently, starch-based nanocomposites with the addition of clay minerals as nanofillers have given rise to large-scale improvements...

  • Synthesis and characterisation of starch cuprate
    Publikacja

    The cupration of granular potato starch with ammonium tetrachlorocuprate(II) was performed by a 20 min lasting microwave-assisted process and by 40 min convectional heating. In both cases the degree of esterification (DE) did not exceed 0.0064. A higher dose of cuprate had a positive effect on DE, regardless of whether the microwave irradiation or the convectional heating was applied, and on the thermal stability of the starch...

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2010
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wyświetlono 790 razy