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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Bibliografski detalji
Glavni autori:	Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
Format:	Online
Jezik:	spa
Izdano:	Universidad Autónoma de Tamaulipas 2020
Online pristup:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

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