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dc.creatorLončarević, Branka
dc.creatorNikolić, Vladimir
dc.creatorLugonja, Nikoleta
dc.creatorRanđelović, Danijela
dc.creatorGojgić-Cvijović, Gordana
dc.creatorJakovljević, Dragica
dc.creatorBeškoski, Vladimir
dc.date.accessioned2020-12-07T23:09:46Z
dc.date.available2020-12-07T23:09:46Z
dc.date.issued2018
dc.identifier.isbn978-86-7306-148-1
dc.identifier.urihttps://cer.ihtm.bg.ac.rs/handle/123456789/3983
dc.description.abstractThe numerous naturally occurring biopolymeric materials are used as edible films and coatings (lipids, proteins, and polysaccharides). Microbial levan and pullulan have been already considered as biopolymers in food industry. The aim of this work was to obtain the levan and levan/pullulan blend films and compare them using the Atomic force microscopy (AFM) and Fourier transform infrared spectroscopy (FTIR). Two different films compositions were prepared by casting method: levan and levan/pullulan in the proportions 1:1. AFM measurements showed that levan film had a smoother surface and, consequently, a lower degree of roughness comparing to the levan/pullulan blend films. FTIR spectra showed peaks, which corresponded to all components of the obtained films.en
dc.language.isoensr
dc.publisherBelgrade : Society of Physical Chemists of Serbiasr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/43004/RS//sr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/32008/RS//sr
dc.relationCOST Action FP1405sr
dc.rightsopenAccesssr
dc.sourceProceedings - 6th Workshop Specific Methods for Food Safety and Qualitysr
dc.subjectBiopolymerssr
dc.subjectMicrobial levansr
dc.subjectAtomic force microscopy (AFM)sr
dc.subjectFourier transform infrared spectroscopy (FTIR)sr
dc.titleLevan and Levan/Pullulan Blend Films: AFM and FTIR Spectroscopy Characterizationen
dc.typeconferenceObjectsr
dc.rights.licenseBY-NC-NDsr
dcterms.abstractБешкоски, Владимир; Лончаревић, Бранка; Николић, Владимир; Лугоња, Николета; Ранђеловић, Данијела; Гојгић-Цвијовић, Гордана; Јаковљевић, Драгица;
dc.citation.spage33
dc.citation.epage36
dc.description.otherPoster: [https://cer.ihtm.bg.ac.rs/handle/123456789/3984]
dc.identifier.fulltexthttp://cer.ihtm.bg.ac.rs/bitstream/id/18381/LoncarevicWorkshopFood2018_1.pdf
dc.type.versionpublishedVersionsr


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