[EN] The reuse of food industry by¿products constitutes one of the essential pillars of the change from a linear to a circular economic model. Drying is one of the most affordable techniques with which to stabilize ...
[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 ...
[EN] This study aimed to evaluate the use of artichoke bracts in oil microencapsulation by spray drying. Thus, 1% and 2% w/w of this material was added to sunflower O/W emulsions to partially replace maltodextrin and ...