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...

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Príomhchruthaitheoirí:	Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
Formáid:	Online
Teanga:	spa
Foilsithe / Cruthaithe:	Universidad Autónoma de Tamaulipas 2020
Rochtain ar líne:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
Clibeanna:	Cuir clib leis Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!

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