Umaña, M.; Llull, L.; Bon Corbín, J.; Eim, VS.; Simal, S. (2022). Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products. Foods. 11(23):1-25. https://doi.org/10.3390/foods11233750
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/193645
Title: | Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products | |
Author: | Umaña, Mónica Llull, Laura Eim, Valeria Soledad Simal, Susana | |
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[EN] The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh ...[+]
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Copyrigths: | Reconocimiento (by) | |
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Publisher version: | https://doi.org/10.3390/foods11233750 | |
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