Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/9351
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dc.contributor.authorDemertzis, P. G.en
dc.contributor.authorRiganakos, K. A.en
dc.contributor.authorGiannakakos, P. N.en
dc.contributor.authorKontominas, M. G.en
dc.date.accessioned2015-11-24T16:48:40Z-
dc.date.available2015-11-24T16:48:40Z-
dc.identifier.issn0022-5142-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/9351-
dc.rightsDefault Licence-
dc.subjectcomputerized igcen
dc.subjectsorption isothermsen
dc.subjectpectinsen
dc.subjectisothermsen
dc.titleStudy of Water Sorption Behavior of Pectins Using a Computerized Elution Gas-Chromatographic Techniqueen
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1002/jsfa.2740540313-
heal.identifier.secondary<Go to ISI>://A1991FF41100012-
heal.identifier.secondaryhttp://onlinelibrary.wiley.com/store/10.1002/jsfa.2740540313/asset/2740540313_ftp.pdf?v=1&t=hmx46v8i&s=e560909ec1370772e3ecc731645dfc8684ec6878-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate1991-
heal.abstractThe moisture sorption isotherms of apple and citrus pectins using a computerised inverse gas chromatographic (IGC) method were constructed at 25, 30, 40 and 50-degrees-C. Sorption isotherm data are calculated from a single injection of water with the aid of a personal computer and a program developed to perform data handling. Thus sorption isotherms are constructed in < 3 h. Good agreement was observed between moisture sorption isotherms of apple and citrus pectins obtained with the computerised IGC method and the gravimetric static method.en
heal.publisherWiley-Blackwellen
heal.journalNameJournal of the Science of Food and Agricultureen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ

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