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dc.contributor.authorTüre, Hasan
dc.contributor.authorEroğlu, Erdal
dc.contributor.authorÖzen, Banu
dc.contributor.authorSoyer, Ferda
dc.date.accessioned2017-01-25T12:42:54Z
dc.date.available2017-01-25T12:42:54Z
dc.date.issued2009-02
dc.identifier.citationTüre, H., Eroğlu, E., Özen, B. and Soyer, F. (2009). Physical properties of biopolymers containing natamycin and rosemary extract. International Journal of Food Science and Technology, 44(2), 402-408. doi:10.1111/j.1365-2621.2008.01785.xen_US
dc.identifier.issn0950-5423
dc.identifier.urihttp://dx.doi.org/10.1111/j.1365-2621.2008.01785.x
dc.identifier.urihttp://hdl.handle.net/11147/2859
dc.description.abstractAntifungal biopolymers were prepared by incorporating natamycin (NA) and NA + rosemary extract (RE) into wheat gluten (WG) and methyl cellulose (MC) films. Interaction between antimicrobial agents and biopolymers was determined with mid-infrared spectroscopy and scanning electron microscopy (SEM). Water vapour permeability and mechanical properties of these films were also measured. Mid-infrared spectroscopy did not indicate any interaction. SEM observations showed that NA crystallises at high concentrations in biopolymers. There were no significant changes in water vapour permeabilities of biopolymers containing active agents at P < 0.05. While NA incorporation did not result in any changes in mechanical properties of WG films a reduction in tensile strength was observed for MC films containing high concentration of NA. In general, active agent incorporation into WG and MC films did not result in any considerable changes in their physical properties that could affect their application.en_US
dc.language.isoengen_US
dc.publisherWileyen_US
dc.relation.isversionof10.1111/j.1365-2621.2008.01785.xen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMethyl cellulose filmen_US
dc.subjectNatamycinen_US
dc.subjectRosemary extracten_US
dc.subjectWheat gluten filmen_US
dc.titlePhysical properties of biopolymers containing natamycin and rosemary extracten_US
dc.typearticleen_US
dc.contributor.authorIDTR44768en_US
dc.contributor.authorIDTR114400en_US
dc.contributor.iztechauthorTüre, Hasan
dc.contributor.iztechauthorEroğlu, Erdal
dc.contributor.iztechauthorÖzen, Banu
dc.contributor.iztechauthorSoyer, Ferda
dc.relation.journalInternational Journal of Food Science and Technologyen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.contributor.departmentIzmir Institute of Technology. Molecular Biology and Geneticsen_US
dc.identifier.volume44en_US
dc.identifier.issue2en_US
dc.identifier.startpage402en_US
dc.identifier.endpage408en_US
dc.identifier.wosWOS:000262348000023
dc.identifier.scopusSCOPUS:2-s2.0-58149479769
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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