2 documents found, page 1 of 1
Effects of fermentation residues on the melt processability and thermomechanica...
Hilliou, L.; Teixeira, Paulo Francisco; Machado, Diogo Silva; Covas, J. A.; Oliveira, Catarina S. S.; Duque, Anouk F.; Reis, Maria A. M.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 filame...
Effects of residues on the degradation of PHA produced from mixed microbial cul...
Hilliou, L.; Teixeira, P. F.; Machado, Diogo Silva; Covas, J. A.; Oliveira, Catarina S. S.; Gouveia, Ana; Reis, Maria A. M.Thermal degradation upon melting is one of the major drawbacks reported for polyhydroxyalkanoates (PHA). However, the role of residues originating from the fermentation and the extraction steps on the thermal stability of this class of biopolymers still needs to be clarified. In the particular case of PHA produced from mixed microbial cultures (MMC), this topic is even less documented in the literature. Here, t...