The latest decade has witnessed joint efforts by the packaging and the food industries to
reduce the amount of residues and wastes associated with food consumption. The recent …

Moisture sorption isotherms describe the relationship between moisture content and water
activity in food. This work presents basic concepts related to the sorption thermodynamics of …

Effects of plasticizers (glycerol, sorbitol, and 1: 1 mixture of glycerol and sorbitol) on moisture
sorption characteristics of cassava starch films were investigated at three levels of plasticizer …

Adsorption isotherms of tomato pulp spray dried in dehumidified air were determined at six
temperatures between 20 and 70° C using a gravimetric technique. The data obtained were …

Sorption isotherms of loquat and quince fruits were determined by static gravimetric method
at different temperatures, in the range from 20 to 65° C. The curves obtained can be …

The effect of water content on the glass transition temperatures of cassava starch was
determined by differential scanning calorimetry (DSC) and dynamic mechanical thermal …

Non-pomace residue of grape juice powder (NPG) was used in the development of indicator
films for food freshness assessment by polyelectrolyte complexation of alginate and gelatin …

BACKGROUND Starch and whey protein isolate and their mixtures were used for making
edible films. Moisture sorption isotherms, water vapour permeability, sorption of aroma …

Background The availability and movement of water inside the food materials play essential
roles for food stability by affecting their physical and chemical properties, and …

The moisture sorption characteristics of tea stored in a chamber regulated by an atomizing
humidification system were investigated at 25, 35 and 45° C for water activity ranging from …