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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Główni autorzy:	Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
Format:	Online
Język:	spa
Wydane:	Universidad Autónoma de Tamaulipas 2020
Dostęp online:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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