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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Hlavní autor:	HERNANDEZ CARRILLO, JOCELIN GABRIELA
Další autoři:	Mújica-Paz, Hugo, Welti-Chanes, Jorge, Spatafora-Salazar, A. S., Valdez-Fragoso, Aurora
Médium:	Artículo
Jazyk:	en_US
Vydáno:	2019
Témata:	citric pectin edible films sorption isotherms glass transition second derivative info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/6
On-line přístup:	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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