Evaluation of the stability of orange juice capsules obtained by ionic gelation

Evaluation of the stability of orange juice capsules obtained by ionic gelation

The ionic gelation method as an encapsulation technique is based on the interactions between hydrocolloids, which prevent the possibility of damage of bioactive compounds present in foods, such as citrus juice. Therefore, the objective of the present study was to evaluate the stability of the orange...

Disgrifiad llawn

Wedi'i Gadw mewn:

Manylion Llyfryddiaeth
Prif Awduron:	Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
Fformat:	Online
Iaith:	spa
Cyhoeddwyd:	Universidad Autónoma de Tamaulipas 2020
Mynediad Ar-lein:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

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