Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Barbara, Tomadoni"'
Autor:
Barbara Tomadoni, María José Fabra, Daniel Alexander Méndez, Antonio Martínez-Abad, Amparo López-Rubio
Publikováno v:
Foods, Vol 11, Iss 14, p 2093 (2022)
Electrosprayed agar nanocapsules were developed using an acetic acid solution as solvent. The role of solution properties (viscosity, surface tension, and conductivity) in the formation of agar particles was assessed, together with the effect of both
Externí odkaz:
https://doaj.org/article/0a84d01ee4114c91852dcdefda891bbd
Publikováno v:
Trends in Food Science & Technology. 125:114-125
Background: The electrohydrodynamic process is one of the most effective technologies to produce continuous ultrafine fibres or capsules by the application of electric forces to polymer or biopolymer solutions. These techniques can be used for the in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f74b52e01e993b7f4c748789c6016c27
https://doi.org/10.1016/j.tifs.2022.05.009
https://doi.org/10.1016/j.tifs.2022.05.009
Publikováno v:
Journal of food science. 83(1)
Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the sensory sensations, importantly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::7011c627230ab8c7635726ef7f9578a3
https://pubmed.ncbi.nlm.nih.gov/29243808
https://pubmed.ncbi.nlm.nih.gov/29243808