This article presents basic concepts related to the thermodynamics of sorption of water and
measurement of sorption isotherm for food materials. A comprehensive review of the widely …

On behalf of the 90 th birthday of Professor Glyn O. Phillips, it is a great honor for authors of
this publication to make a review on Acacia gum, one of the favorite polysaccharides …

The purpose of drying food products is to allow longer periods of storage with minimized
packaging requirements and reduced shipping weights. The quality of a food product is …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

A new technique for spray drying concentrated orange juice using dehumidified air as drying
medium and maltodextrin as drying agent was developed. A pilot-scale spray dryer was …

Rod-like straight cellulose whiskers and long flexible entangled microfibrillated cellulose
(MFC), both extracted from sisal fibers, were used to prepare cellulosic membranes. In view …

The objective of this study was to develop a new hydrophobic film based on konjac
glucomannan and kappa-carrageenan (KGM-KC) incorporating camellia oil (CO)(2, 4, and …

The effect of moisture content on flowability of six pharmaceutical powders (microcrystalline
cellulose (MCC), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC) …

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 …

In this work, in order to improve the adhesion between a polyester matrix (unsaturated
polyester resin) and flax fibres (Linum usitatissimum L.) and to increase their moisture …