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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

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Título: The Schroeder paradox or how the state of water affects the moisture transfer through edible films
Autor:
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
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 ...[+]
Palabras clave: Edible film , sodium alginate , Iota-carrageenan , Plasticization , Swelling , Water state , Fat
Derechos de uso: Cerrado
Fuente:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2011.03.009
Editorial:
Elsevier
Versión del editor: http://dx.doi.org/10.1016/j.foodchem.2011.03.009
Agradecimientos:
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.[+]
Tipo: Artículo

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