Development of a high methoxyl pectin edible film for retention of L-(+)-ascorbic acid

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 15, 2009, Pages 6844-6855

  Perez, Carolina D ^a,b   Flores, Silvia K ^a,b   Marangoni, Alejandro G ^c   Gerschenson, Lia N ^a,b   Rojas, Ana M ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Ascorbic acid; Browning; Edible film; High methoxyl pectin; Water

Indexed keywords

ASCORBIC ACID; PECTIN; POLYMER;

ARTICLE; CHEMISTRY; FOOD PACKAGING; INSTRUMENTATION; MOLECULAR WEIGHT; PERMEABILITY; TENSILE STRENGTH; X RAY DIFFRACTION;

ASCORBIC ACID; FOOD PACKAGING; MOLECULAR WEIGHT; PECTINS; PERMEABILITY; POLYMERS; TENSILE STRENGTH; X-RAY DIFFRACTION;

EID: 68249115559     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf804019x     Document Type: Article

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