Sorption Behavior of citric pectin films with glycerol and olive oil

The effect of glycerol and olive oil on water sorption isotherms of orange (FOP) and grapefruit (FGP) peel pectin films was studied. Additives decreased the equilibrium moisture content (X) and the extent of the observed hysteresis. Abrupt changes in the adsorption isotherms of the films were noted...

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Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awdur:	HERNANDEZ CARRILLO, JOCELIN GABRIELA
Awduron Eraill:	Mújica-Paz, Hugo, Welti-Chanes, Jorge, Spatafora-Salazar, A. S., Valdez-Fragoso, Aurora
Fformat:	Artículo
Iaith:	en_US
Cyhoeddwyd:	2019
Pynciau:	citric pectin edible films sorption isotherms glass transition second derivative info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/6
Mynediad Ar-lein:	https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n2/Hernandez http://rmiq.org/ojs311/index.php/rmiq/article/view/209
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Sorption Behavior of citric pectin films with glycerol and olive oil

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