Food emulsion type oil in water prepared with high-protein from shrimp (Penaeus vannamei) heads flour – SHF

The use of flour from shrimp (Penaeus vannamei) heads with a high content of protein (SHF) to stabilize food emulsions type oil in water (o/w) is an alternative to take advantage of the by-products of the shrimp industry. The aim of this work was to prepare food emulsion type oil in water (o/w) usin...

Full description

Autores:
Cano, Yuli
García-Zapateiro, Luis A
Zárate, Yeneima
Tipo de recurso:
Article of journal
Fecha de publicación:
2017
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/67559
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/67559
http://bdigital.unal.edu.co/68588/
Palabra clave:
62 Ingeniería y operaciones afines / Engineering
shrimps (Penaeus vannamei) heads flour – SHF
emulsion
rheology
shear-thinning
Harina de cabezas de camarón (Penaeus vannamei)- SHF
emulsión
reología
reofluidificante
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional