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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Glavni avtor:	HERNANDEZ CARRILLO, JOCELIN GABRIELA
Drugi avtorji:	Mújica-Paz, Hugo, Welti-Chanes, Jorge, Spatafora-Salazar, A. S., Valdez-Fragoso, Aurora
Format:	Artículo
Jezik:	en_US
Izdano:	2019
Teme:	citric pectin edible films sorption isotherms glass transition second derivative info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/6
Online dostop:	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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