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Desarrollo de cremas untables de chocolate utilizando oleogeles

Hernández Herrero, María Sol (Universitat Politècnica de València, 2019-10-21)

[ES] En los últimos años, ha aumentado la conciencia de la sociedad sobre la influencia de la dieta en la salud del individuo debido a la existencia de la correlación entre el consumo de grasas saturadas y trans y el ...
Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods

Traffano-Schiffo, Maria Victoria; Castro Giraldez, Marta; Fito Suñer, Pedro José; Santagapita, P.R. (Elsevier, 2017-10)

[EN] The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of beta-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process ...
Thermal stability of amorphous sugar matrix, dried from methanol, as an amorphous solid dispersion carrier

Imamura, Koreyoshi; Takeda, K.; Yamamoto, K.; Imanaka, H.; Ishida, N. (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Developing a technique to disperse hydrophobic ingredients homogeneously in a water-soluble solid matrix (solid dispersion) is one of the topics that have been extensively investigated in the pharmaceutical and food ...

Mostrando ítems 1-3 de 3