R
Ramune Rutkaite
Researcher at Kaunas University of Technology
Publications - 22
Citations - 830
Ramune Rutkaite is an academic researcher from Kaunas University of Technology. The author has contributed to research in topics: Adsorption & Starch. The author has an hindex of 9, co-authored 22 publications receiving 488 citations.
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Journal ArticleDOI
Active Packaging Applications for Food.
Selçuk Yildirim,Bettina Röcker,Marit Kvalvåg Pettersen,Julie Nilsen-Nygaard,Zehra Ayhan,Ramune Rutkaite,Tanja Radusin,Patrycja Sumińska,Begonya Marcos,Véronique Coma +9 more
TL;DR: An overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide-releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and scientific publications illustrating the benefits of such technologies for specific food products are reviewed.
Journal ArticleDOI
Adsorption of hexavalent chromium on cationic cross-linked starches of different botanic origins.
TL;DR: The influence of origin of native starch used to obtain cationic cross-linked starch (CCS) on the adsorption of Cr(VI) onto CCS has been investigated and the affinity of dichromate anions increases and adsOrption proceeds more spontaneously when Cr( VI) is adsorbed onto more amorphous CCS.
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Development of antioxidant food packaging materials containing eugenol for extending display life of fresh beef.
Vesta Navikaite-Snipaitiene,Liudas Ivanauskas,Valdas Jakštas,Nadine Rüegg,Ramune Rutkaite,Evelyn Wolfram,Selçuk Yildirim +6 more
TL;DR: In this study, clove essential oil (CL) or eugenol (EU) containing cellulose acetate (CA) or acrylic component/hydrophobically modified starch (AC/S) coatings on corona treated oriented polypropylene film (OPP) were designed and investigated for their possible applications as antioxidant packaging materials for fresh meat.
Journal ArticleDOI
Thermal degradation and stability of cationic starches and their complexes with iodine.
TL;DR: The average E(a) values for CS were found to be slightly lower as compared to native starch, suggesting lower thermal stability of modified starches due to cationisation, and "Blue" inclusion complex showed higher thermal stability than ionic CS-iodine complex.
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Cationic starch nanoparticles based on polyelectrolyte complexes.
TL;DR: The capability to accommodate hydrophobic pyrene quest molecule was decreasing with the increasing number of cationic groups in cationing starches and little depended on polyanion/polycation ratio in starch nanoparticles.