Optimization of the conditions for producing water-in-oil-in-water microemulsions and spray-dried microcapsule of tomato extract powder

Autor: Sung-Il Ahn, Hae-Soo Kwak, Chimed Chogsom, Yun-Kyung Lee, Yoon Hyuk Chang

Publikováno v: Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39 Supplement 1, Pages: 202-210, Published: 22 OCT 2018
Food Science and Technology, Issue: ahead, Published: 22 OCT 2018
Food Science and Technology, Iss 0 (2018)

The objective of this study was to investigate optimized conditions for producing water-in-oil-in-water (W/O/W) microemulsions and spray-dried microcapsules of tomato extracts. The condition of highest yield for W/O/W microemulsification was optimize

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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500202