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Now showing items 21-26 of 26
INSIGHT INTO SORPTION AND ANTIOXIDANT PROPERTIES OF ANTIBACTERIAL WOUND DRESSINGS COMPOSED OF VISCOSE FABRICS FUNCTIONALIZED WITH CHITOSAN AND CHITOSAN-BASED NANOPARTICLES
(Publishing House of the Romanian Academy, 2022)
Wound dressings designed with simultaneously adequate antibacterial, sorption, and antioxidant properties enable proper wound healing. Since the antibacterial properties have already been proven in our previous studies, ...
Impact properties of Kolon/PVB fabrics reinforced with rice-husk silica particles
(Materials Letters, 2022)
This study presents the impact properties of the new form of hybrid thermoplastic composites. The Kolon fabrics were impregnated with the 10 wt% poly (vinyl butyral) (PVB)/ethanol solution with the addition of silica (SiO2) ...
Environmental Neurotoxin β-N-Methylamino-L-alanine (BMAA) as a Widely Occurring Putative Pathogenic Factor in Neurodegenerative Diseases
(MDPI, 2022)
In the present review we have discussed the occurrence of β-N-methylamino-L-alanine (BMAA) and its natural isomers, and the organisms and sample types in which the toxin(s) have been detected. Further, the review discusses ...
Kinetic Model for Galacto-Oligosaccharide Synthesis
(American Chemical Society, 2022)
A new micro-kinetic model is proposed for galacto-oligosaccharide (GOS) synthesis with β-galactosidase from Aspergillus oryzae. Several kinetic models with similar reaction mechanisms, i.e., steps and kinetic constants, ...
Prebiotic effect of galacto-oligosaccharides on the skin microbiota and determination of their diffusion properties
(John Wiley and Sons Inc., 2022)
Recently, prebiotics are attracting plenty of attention in the field of skin care, since it is found that they are able to support the balance of beneficial and harmful microorganisms on the skin, and accordingly prevent ...
Influence of added whey proteins and hydrolysates on rheological and textural characteristics of milk chocolate
(SAGE Publications Inc., 2022)
In order to improve functional characteristics of standard milk chocolate (C) was enriched by the addition of whey protein concentrate (WPC) and whey proteins hydrolyzed by trypsin (H-WPC) in the amount of 6%. The chocolate ...