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Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

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Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

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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

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Title: Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products
Author: Umaña, Mónica Llull, Laura Bon Corbín, José Eim, Valeria Soledad Simal, Susana
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
[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 ...[+]
Subjects: Orange by¿products , Pectins , Emulsions , Artificial neural network , Optimization
Copyrigths: Reconocimiento (by)
Source:
Foods. (issn: 2304-8158 )
DOI: 10.3390/foods11233750
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/foods11233750
Project ID:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106148RR-C42/ES/INTEGRACION DE SUBPRODUCTOS AGROALIMENTARIOS REVALORIZADOS EN UN MODELO DE ECONOMIA CIRCULAR: INTENSIFICACION DE PROCESOS Y EVALUACION DE SOSTENIBILIDAD/
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-106148RR-C43/ES/INTEGRACION DE SUBPRODUCTOS AGROALIMENTARIOS REVALORIZADOS EN UN MODELO DE ECONOMIA CIRCULAR. ALIMENTOS VEGANOS CON VALOR AÑADIDO PARA LOS SECTORES AGROINDUSTRIAL Y HORECA/
Thanks:
The authors would like to acknowledge the Spanish research agency (AEI) MCIN/AEI/10.13039/501100011033 for the financial support for the projects (PID2019-106148RR-C43 and PID2019-106148RRC42).
Type: Artículo

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