| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Oliveira, Catarina S. S.
Universidade Católica Portuguesa
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (6/6 displayed)
- 2016Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial culturescitations
- 2016Impact of fermentation residues on the thermal, structural, and rheological properties of polyhydroxy(butyrate-co-valerate) produced from cheese whey and olive oil mill wastewatercitations
- 2016Characterization of polyhydroxyalkanoate blends incorporating unpurified biosustainably produced poly(3-hydroxybutyrate-co-3-hydroxyvalerate)citations
- 2016Production of bacterial nanobiocomposites of polyhydroxyalkanoates derived from waste and bacterial nanocellulose by the electrospinning enabling melt compounding methodcitations
- 2014PHA obtained from mixed microbial cultures fed with food industry by-products : thermorheological characteristics and benchmarking with commercial PHA
- 2014Characterization of polyhydroxyalkanoates synthesized from microbial mixed cultures and of their nanobiocomposites with bacterial cellulose nanowhiskerscitations
Places of action
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article
Effects of fermentation residues on the melt processability and thermomechanical degradation of PHBV produced from cheese whey using mixed microbial cultures
Abstract
Two polyhydroxy(butyrate-co-valerate) (PHBV) produced from mixed microbial cultures (MMC) fed with fermented cheese whey (CW) and recovered with different down streaming routes, were processed into filaments by plasticating extrusion. The thermorheological characteristics were improved when fermentation residues were recovered together with the MMC PHBV polymer. Thermogravimetric analysis of the extruded filaments showed that MMC PHBV with 11% residues was less degraded than pure PHBV after the thermomechanical processing. Infrared spectroscopy indicated that residues rich in OH groups were volatilized during extrusion, thereby originating filaments that were less degraded than those produced with purified MMC PHBV. Residues had no impact on the semi crystalline properties of the filaments, but were responsible for their depressed mechanical properties, significant color deterioration upon processing and narrowed the processing operating window of MMC PHBV.