[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 ...
Escrivá Ferri, Alba(Universitat Politècnica de València, 2024-05-20)
[ES] Actualmente, el nivel de compromiso por la sostenibilidad medioambiental ha crecido en la industria alimentaria y ello ha producido una mayor concienciación por la gestión de los subproductos producidos. Esto ha ...
[EN] In vitro gas production kinetics of eight different commercially available pectin isolates from apple (4), citrus (2) and sugar beet (2), with a degree of methyl esterification (DMet) ranging from 9 to 73%, were ...