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    Wyświetlanie 1-3 z 3
    Tytuł:
    Food supplement based on chitin with enhanced lipid-lowering and sorption properties
    Autorzy:
    Kuprina, Elena E.
    Kirillov, Aleksandr I.
    Ishevski, Aleksandr L.
    Murashev, Sergey V.
    Powiązania:
    https://bibliotekanauki.pl/articles/1035074.pdf
    Data publikacji:
    2015
    Wydawca:
    Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
    Tematy:
    chitin-mineral complex
    chizitel
    lipid-binding agents
    nterosorbents
    Opis:
    Method for evaluating lipid-binding qualities of enterosorbent was described. Mathod takes into account peculiarities of food digestion. A number of lipid binding agents was tested. The researches showed that biologically active additive to food "Chizitel" extracted via electrochemical method has the highest sorption properties towards triglycerides and fatty acids in comparison with well-known enterosorbents such as chitosan and microcrystalline cellulose (MCC) in the investigated PH-range.
    Źródło:
    Progress on Chemistry and Application of Chitin and its Derivatives; 2015, 20; 156-161
    1896-5644
    Pojawia się w:
    Progress on Chemistry and Application of Chitin and its Derivatives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Development of biodegradable polysaccharide-protein edible gel coat with antimicrobial properties for food products
    Autorzy:
    Kuprina, Elena E.
    Yakkola, Anastasiya N.
    Manuylov, Andrey N.
    Kiprushkina, Elena I.
    Shestopalova, Irina A.
    Demidov, Pavel I.
    Powiązania:
    https://bibliotekanauki.pl/articles/2131514.pdf
    Data publikacji:
    2021
    Wydawca:
    Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
    Tematy:
    biodegradable food films and coatings
    chitosan
    ediblefilms and coatings
    environmental protection
    formulation
    mechanism of formation
    physical and mechanical
    physicochemical
    protein hydrolysate
    sensory
    sodium alginate
    technology
    antimicrobial properties
    Opis:
    Food edible coatings are an important milestone in food production and one of the innovations in food packaging development. This article presents materials on the development of the formulation and technology for the manufacture of a novel composite coating based on sodium alginate, chitosan and protein hydrolysate obtained by the electrochemical method of double extraction from cod processing waste to obtain edible coatings for semi-finished fish products. Furthermore, the physicochemical, physical, mechanical and microbiological properties of this material are described.
    Źródło:
    Progress on Chemistry and Application of Chitin and its Derivatives; 2021, 26; 148-161
    1896-5644
    Pojawia się w:
    Progress on Chemistry and Application of Chitin and its Derivatives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Perspective for the use of chitin mineral food additives in the technology of hard-smoked sausages
    Autorzy:
    Kuprina, Elena E.
    Murashev, Sergey V.
    Gorlach, Elena A.
    Abramzon, Valeria V.
    Demidov, Pavel I.
    Grishina, Evgenia S.
    Kostyleva, Anastasia K.
    Treydenfeld, Diana S.
    Powiązania:
    https://bibliotekanauki.pl/articles/1034348.pdf
    Data publikacji:
    2019
    Wydawca:
    Sieć Badawcza Łukasiewicz - Polskie Towarzystwo Chitynowe
    Tematy:
    "Hizitel"
    calcium
    chitin-mineral substance
    dietary supplement
    nutritional and biological value
    shelf life
    Opis:
    The problem of calcium deficiency in the diet of modern man is well known. Calcium deficiency can lead to osteoporosis and frequent bone fractures, rickets, skeletal muscle cramps, thrombosis, hypertension, allergies, and rectal cancer, etc. There is also a shortage of dietary fibre due to excessive refined products. This problem is proposed to be solved by the manufacture of a functional food product-dry-cured sausage, with the addition of biologically active chitin-mineral food supplement “Hizitel” based on dietary fibre.Thefood supplementwasobtained by processing the shell-containing raw materials in the electrolyser. The selected method does not provide for the use of aggressive substances, thereby preserving the native structure of the chitin–mineral complex of the shell. The effect of the concentration of chitin–mineral food supplement in dry-cured sausage on the acidity and solid content in the product has been studied. The optimal concentration of added hizitel has been determined to prolong the shelf life and enrich the product with minerals and vitamins.
    Źródło:
    Progress on Chemistry and Application of Chitin and its Derivatives; 2019, 24; 96-105
    1896-5644
    Pojawia się w:
    Progress on Chemistry and Application of Chitin and its Derivatives
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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