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Preparation and properties of gels and foils from starch treated with low-temperature low-frequency glow plasma (LPGP)

ABSTRACT:
Water treated with low-temperature low-frequency glow plasma (LPGP) changes its physical and selected physicochemical properties. LPGP deteriorates the macrostructure of water to the extent dependent on the time of exposition. The resulting water is an aqueous solution of clathrates of water with included molecules of singlet oxygen. In this study, we investigated the properties of gels and foils formed from potato starch gelatinized in water treated with LPGP.

Gohar Khachatryan, Karen Khachatryan, Magdalena Krystyjan, Liliana Pardus and Zdisław Oszczęda, Preparation and properties of gels and foils from starch and water treated with low-temperature low-frequency glow plasma (LPGP), Proceedings of the 14th International Conference on Polysaccharides - Glycoscience : 7-9 November 2018, Prague, Czech Republic / Řápková Radmila, Hinková Andrea , Čopíková Jana ( red. ), 2018, Czech Chemical Society, ISBN 978-80-86238-80-7, ss. 196-199

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