Development of pectin films with pomegranate juice and citric acid

Food Chemistry

Volumn 198, Issue , 2016, Pages 101-106

  Azeredo, Henriette M C ^a   Morrugares Carmona, Rosario ^b   Wellner, Nikolaus ^c   Cross, Kathryn ^c   Bajka, Balazs ^c   Waldron, Keith W ^c  

^a EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^b UNIVERSITY OF CÓRDOBA   (Spain)

^c NORWICH RESEARCH PARK   (United Kingdom)

Author keywords

Anthocyanins; Biopolymers; Crosslinking; Edible films; Polysaccharides

Indexed keywords

ANTHOCYANINS; BIOPOLYMERS; CROSSLINKING; POLYSACCHARIDES;

COLOR DENSITY; DRY FILMS; EDIBLE FILMS; PECTIN FILMS; POMEGRANATE JUICES; WATER AS SOLVENT; WATER VAPOR PERMEABILITY;

CITRIC ACID;

ANTHOCYANIN; CARBOXYLIC ACID; CITRIC ACID; GALACTURONIC ACID; GLYCEROL; MANNOSE; MONOSACCHARIDE; PECTIN; PECTIN FILM; PLASTICIZER; UNCLASSIFIED DRUG; WATER; BIOPOLYMER;

ARTICLE; COLOR; CROSS LINKING; DENSITY; NONHUMAN; POMEGRANATE JUICE; RED COLOR DENSITY; TENSILE STRENGTH; WATER PERMEABILITY; WATER VAPOR; CHEMISTRY; LYTHRACEAE;

ANTHOCYANINS; BIOPOLYMERS; CITRIC ACID; PECTINS; PLASTICIZERS; PUNICACEAE;

EID: 84953346830     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.117     Document Type: Article

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