Thermogravimetric analysis of pectin gels

Thermogravimetric analysis of pectin gels

<p>A weight loss and speed change occurring in gels of citrus and apple pectin of different degree of esterification and the effect of sodium citrate on the mass loss of low pectin gel are studied by thermographic technique constant heating rate. The dependence of the degree of weight change o...

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Bibliographic Details
Main Authors:	Петро Васильович Гурський, Ірина Олексіївна Крапивницька, Федір Всеволодович Перцевой
Format:	Article
Language:	English
Published:	PC Technology Center 2015-07-01
Series:	ScienceRise
Subjects:	endo-effects thermal stability endothermic process dehydration thermal analysis forms of moisture binding
Online Access:	http://journals.uran.ua/sciencerise/article/view/45905

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