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...
- 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