Marina Ciancia

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Polymers | Free Full-Text | Antioxidant Edible Films Based on Pear Juice and Pregelatinized Cassava Starch: Effect of the Carbohydrate Profile at Different Degrees of Pear Ripeness

Oct 30, 2023 | mdpi.com | Paula Fernandez |Paula Fernández |Alex López-Córdoba |Silvia Goyanes |Marina Ciancia

3. Results and Discussion 3.1. Study of the Carbohydrate Composition of Juice from Pears with Different Degrees of RipenessIt is well known that during maturation, ripening, and senescence, important changes in carbohydrate composition take place. In this context, the carbohydrate composition of the juice from Williams’ pears at different degrees of ripeness (Figure 1) was determined.

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