2026-10-24T01:14:35Zhttps://gumushane-rdlopen.rawdatalibrary.net/oai/request

oai:gumushane-rdlopen.rawdatalibrary.net:gumushane/182962026-10-23T21:08:22Zopenairedrivercom_gumushane_10000col_gumushane_10001

Production and Properties Bacterial Celluloses and Their Use in Food and Non-Food ApplicationsAkpinar, OzlemGüzel, MelıhBiyolojiGıda Bilimi ve TeknolojisiCellulose is the most common polymer in the world, formed by β-1,4 linked glucopyranose units. Besides plants, celluloses can be produced by some bacteria. The uses of these bacterial celluloses have been increasing in food, pharmaceutical, biotechnology, biomedical, cosmetics, paper and electronics areas. It has many superior properties compared to plant celluloses, such as purity, elasticity, network structure, high crystallize, surface area, water holding capacity and tensile strength, thinner and porous structure. This review includes the production methods for bacterial celluloses, the properties of these polymers and their use in food and non-food applications2018Review Articlehttps://rdlopen.rawdatalibrary.net/r/gumushane/18296https://doi.org/10.24323/akademik-gida.4496331304-7582trAkademik Gıdainfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/reviewhttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/18296