Sorption Behavior of citric pectin films with glycerol and olive oil

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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書目詳細資料
主要作者:	HERNANDEZ CARRILLO, JOCELIN GABRIELA
其他作者:	Mújica-Paz, Hugo, Welti-Chanes, Jorge, Spatafora-Salazar, A. S., Valdez-Fragoso, Aurora
格式:	Artículo
語言:	en_US
出版:	2019
主題:	citric pectin edible films sorption isotherms glass transition second derivative info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/6
在線閱讀:	https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n2/Hernandez http://rmiq.org/ojs311/index.php/rmiq/article/view/209
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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