A survey of temperature effects on GAB monolayer in foods and minimum integral entropies of sorption : a review

Abstract: Some aspects of GAB monolayer values in foods were reviewed. Literature data on the stoichiometry of water sorption by proteins and other biopolymers were re-analyzed and a good linear correlation (r2 = 0.8431) between the number of polar groups and the GAB monolayer was obtained. This hel...

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Detalles Bibliográficos
Autores principales: Iglesias, Héctor, Baeza, Rosa, Chirife, Jorge
Otros Autores: 0000-0003-2138-0017
Formato: Artículo
Lenguaje:Inglés
Publicado: Springer 2022
Materias:
TERMODINAMICA
ENTROPIA
PROPIEDADES TERMODINAMICAS
TEMPERATURA
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/13858
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina

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