Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Oliver Buddrick"'
Autor:
Satya Guha Nukala, Ing Kong, Vipulkumar Ishvarbhai Patel, Akesh Babu Kakarla, Wei Kong, Oliver Buddrick
Publikováno v:
Polymers; Volume 14; Issue 19; Pages: 4169
The use of biodegradable polymers in daily life is increasing to reduce environmental hazards. In line with this, the present study aimed to develop a fully biodegradable polymer composite that was environmentally friendly and exhibited promising mec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e175fbeaf7a9060dfe5fe7677ca9a84
Publikováno v:
Materials Science Forum. 923:130-134
The aim of this study was to synthesize the geopolymer composites formed by two industrial wastes, namely red mud (RM) and saw dust (SD). SD was chemically treated with alkali for the removal of lignin and subsequently bleached, before forming compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57b09e75981afb6e313b7d4cc0b24f24
https://doi.org/10.4028/www.scientific.net/msf.923.130
https://doi.org/10.4028/www.scientific.net/msf.923.130
Publikováno v:
Polymer International. 66:1430-1437
Advanced polymer composites containing organic–inorganic fillers are gaining increasing attention due to their multifunctional applications. In this work, poly(styrene-butadiene-styrene) (SBS) composites containing magnetite-functionalized graphene
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c434012e00e74ceb8da3ea5e5b4e7c39
https://doi.org/10.1002/pi.5422
https://doi.org/10.1002/pi.5422
Publikováno v:
Food Chemistry. 180:181-185
Resistant starch has potential health benefits but the factors affecting its formation in bread and baked products are not well studied. Here, the formation of resistant starch in wholemeal bread products was evaluated in relation to the processing c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::edf5cac62fb2cfc6b67c61a388e0b36d
https://doi.org/10.1016/j.foodchem.2015.02.044
https://doi.org/10.1016/j.foodchem.2015.02.044
Publikováno v:
Cereal Chemistry Journal. 92:327-331
All forms of baking and processing cause a loss of nutrients, including vitamin E, but little is known about these occurrences or if they could be avoided. The objective of this research was to study the incorporation of palm oil and the stability of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::769eabd2ed860ab305eeb5c5f2b40b5e
https://doi.org/10.1094/cchem-07-14-0159-r
https://doi.org/10.1094/cchem-07-14-0159-r
Publikováno v:
Food Chemistry. 170:343-347
Increasingly the number of individuals being diagnosed with some form of sensitivity to the proteins in wheat grains represents a cause for concern. Currently, the treatment is dietary withdrawal of gluten, but commercial gluten-free bread presents s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc2b2c901456db37832035b771d087be
https://doi.org/10.1016/j.foodchem.2014.08.030
https://doi.org/10.1016/j.foodchem.2014.08.030
Publikováno v:
Journal of Cereal Science. 59:3-8
Wholegrain bread is generally thought of as being more healthy than white bread due to it having a higher content of dietary fibre, vitamins (especially vitamin B and E) and many important minerals. However, wholegrain bread also contains high levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3cb6b7ed15c31e8196e9e2cf4da065d
https://doi.org/10.1016/j.jcs.2013.11.006
https://doi.org/10.1016/j.jcs.2013.11.006
Publikováno v:
Food chemistry. 192
Enriched caricain was able to detoxify a major proportion of the gliadin in wholemeal wheat dough by allowing it to react for 5h at 37 °C during the fermentation stage. A reduction of 82% in toxicity, as determined by the rat-liver lysosome assay, w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9074f0d2986de989932aa37830b602c
https://pubmed.ncbi.nlm.nih.gov/26304430
https://pubmed.ncbi.nlm.nih.gov/26304430
Publikováno v:
RSC Advances. 3:24063
The term ‘vitamin E’ refers to a group of eight vitamers (alpha-, beta-, gamma-, delta-tocopherols and tocotrienols). Its primary role is thought to be as an antioxidant commonly added to a variety of foods, e.g. bakery products. High-Performance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc05ccedb878831862e6dece857330de
https://doi.org/10.1039/c3ra44442b
https://doi.org/10.1039/c3ra44442b