The system will be going down for regular maintenance. Please contact the library if you wish to upload documents.

Show simple item record

dc.contributor.authorValentyn A., Maidannyk
dc.contributor.authorVinay S. N.
dc.contributor.authorMiao, Song
dc.contributor.authorDjali, Mohamad
dc.contributor.authorMcCarthy, Noel
dc.contributor.authorNurhadi, Bambang
dc.date.accessioned2023-08-02T14:13:03Z
dc.date.available2023-08-02T14:13:03Z
dc.date.issued2022-12-31
dc.identifier.citationValentyn A. Maidannyk, Vinay S.N. Mishra, Song Miao, Mohamad Djali, Noel McCarthy, Bambang Nurhadi, The effect of polyvinylpyrrolidone addition on microstructure, surface aspects, the glass transition temperature and structural strength of honey and coconut sugar powders, Journal of Future Foods, Volume 2, Issue 4, 2022, Pages 338-345, ISSN 2772-5669, https://doi.org/10.1016/j.jfutfo.2022.08.005.en_US
dc.identifier.urihttp://hdl.handle.net/11019/3057
dc.descriptionpeer-revieweden_US
dc.description.abstractDeep knowledge of the microstructure and physicochemical properties of polymeric food systems, such as honey powders (HP) and coconut sugars (CS), has practical importance for industry and end users. This study investigated the effect of polyvinylpyrrolidone (PVP) addition on microstructure, roughness, glass transition, α-relaxation temperatures and structural strength (S) of anhydrous complex carbohydrates mixtures. The addition of PVP slightly increased the glass transition and α-relaxation temperature for HP and CS systems as high molecular weight components. Systems with PVP addition showed “stronger” behaviour according to the S approach. Polarized light, scanning electron and atomic force microscopies showed slight differences in transparency and shapes between controls and systems with PVP addition. Surface morphological changes and roughness were investigated in this study to provide insight into HP and CS particles’ structural changes. Moreover, S-involved structural diagrams were built to determine S parameters for controlling the structural transformation of HP and CS systems with and without PVP addition. The results obtained in this work provide new information on polymer-carbohydrate interactions in complex food systems and structural transformations during their production and storage.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesJournal of Future Foods;Vol 2-4
dc.rights© 2019 Published by Elsevier B.V. on behalf of Beijing Academy of Food Sciences (BAFS).
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectHoney powderen_US
dc.subjectCoconut sugar powderen_US
dc.subjectStructural strengthen_US
dc.subjectScanning electron microscopyen_US
dc.subjectAtomic force microscopyen_US
dc.subjectGlass transitionen_US
dc.subjectStructural relaxationen_US
dc.titleThe effect of polyvinylpyrrolidone addition on microstructure, surface aspects, the glass transition temperature and structural strength of honey and coconut sugar powdersen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.jfutfo.2022.08.005
dc.contributor.sponsorIrish Department of Agriculture, Food and Marine.en_US
dc.contributor.sponsorGrantNumberDAIRYDRY 15-F-679en_US
dc.source.volume2
dc.source.issue4
dc.source.beginpage338
dc.source.endpage345
refterms.dateFOA2023-08-02T14:13:04Z
dc.source.journaltitleJournal of Future Foods


Files in this item

Thumbnail
Name:
1-s2.0-S2772566922000581-main.pdf
Size:
3.643Mb
Format:
PDF
Description:
main article
Thumbnail
Name:
1-s2.0-S2772566922000581-main.pdf
Size:
3.643Mb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

© 2019 Published by Elsevier B.V. on behalf of Beijing Academy of Food Sciences (BAFS).
Except where otherwise noted, this item's license is described as © 2019 Published by Elsevier B.V. on behalf of Beijing Academy of Food Sciences (BAFS).