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The Schroeder paradox or how the state of water affects the moisture transfer through edible films

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The Schroeder paradox or how the state of water affects the moisture transfer through edible films

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Hambleton, A.; Perpinan-Saiz, N.; Fabra Rovira, MJ.; Voilley, A.; Debeaufort, F. (2012). The Schroeder paradox or how the state of water affects the moisture transfer through edible films. Food Chemistry. 132(4):1671-1678. doi:10.1016/j.foodchem.2011.03.009

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/67461

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Title: The Schroeder paradox or how the state of water affects the moisture transfer through edible films
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
The objective of this work was to better understand the water permeation through edible films when water is either in its vapour or in its liquid state related to their physico-chemical properties. Film based on iota-carrageenans ...[+]
Subjects: Edible film , sodium alginate , Iota-carrageenan , Plasticization , Swelling , Water state , Fat
Copyrigths: Cerrado
Source:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2011.03.009
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.foodchem.2011.03.009
Thanks:
We are grateful to the CONACyT of Mexico for their support to author A. Hambleton and Universidad Politecnica de Valencia. Authors also thank Marc Desprairies from Cargill for its advice and council in using hydrocolloids.[+]
Type: Artículo

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