Encapsulation of d-limonene flavors using spray drying : Effect of the addition of emulsifiers.

(Eng) The aim of this study was to evaluate the addition of four emulsifiers (tween 20, tween 60, sodium caseinate and low methoxyl pectin) for the formulation and stability of d-limonene emulsions and to study the emulsifiers' effect on the quality properties of the product obtained by spray d...

Full description

Autores:

Rubiano Charry, Karla Daniela
Cárdenas García, Jaime Alberto
Ciro Velásquez, Héctor José

Tipo de recurso:

Article of journal

Fecha de publicación:

2015

Institución:

Universidad del Valle

Repositorio:

Repositorio Digital Univalle

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.univalle.edu.co:10893/18418

Acceso en línea:

https://hdl.handle.net/10893/18418

Palabra clave:

Emulsión
Optimización
Estabilidad
Emulsion
Optimization
Stability

Rights

closedAccess

License

http://purl.org/coar/access_right/c_14cb