Zobrazeno 1 - 4
of 4
pro vyhledávání: '"David Chena"'
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 2, Pp 133-138 (2018)
Starch nanoparticles (SNP) originate from the disruption of the semi-crystalline structure of starch granules. They are very useful in food packaging technology because they increase the mechanical and water vapour resistance of the matrix as well as
Externí odkaz:
https://doaj.org/article/04f2085e13af4576bcf0ef18c807f4fc
Autor:
Evžen Šárka, Miroslava Kubová, Iva Wiege, Pavel Horák, Petra Smrčková, Václav Dvořáček, David Chena
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 1, Pp 67-72 (2017)
Resistant starch (RS), which is inaccessible to human digestive enzymes, is fermented in the colon, producing short-chain fatty acids which have beneficial effects on the human health. Both laboratory-prepared acetylated starch (AS) (degree of substi
Externí odkaz:
https://doaj.org/article/aeae44eb21d54d44b527b497dfbf0ce9
Autor:
Petra Smrčková, Meltem Saglamtas, Taťána Hofmanová, Jaroslav Koláček, David Chena, Evžen Šárka
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 5, Pp 503-508 (2014)
A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120-140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131-144°C. The applied raw materials
Externí odkaz:
https://doaj.org/article/019a08c0ed044678a84e0dc3ccb8e1a4
Publikováno v:
Czech Journal of Food Sciences. 2018, Vol. 36 Issue 2, p133-138. 6p.