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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Библиографические подробности
Главный автор:	HERNANDEZ CARRILLO, JOCELIN GABRIELA
Другие авторы:	Mújica-Paz, Hugo, Welti-Chanes, Jorge, Spatafora-Salazar, A. S., Valdez-Fragoso, Aurora
Формат:	Artículo
Язык:	en_US
Опубликовано:	2019
Предметы:	citric pectin edible films sorption isotherms glass transition second derivative info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/6
Online-ссылка:	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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