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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Библиографические подробности
Главные авторы:	Castañón-Rodríguez, Juan Francisco, Soto-Gómez, Maricela Guadalupe, Uresti-Marín, Rocío Margarita
Формат:	Online
Язык:	spa
Опубликовано:	Universidad Autónoma de Tamaulipas 2020
Online-ссылка:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1285
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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