Enhancing the Retention and Oxidative Stability of Volatile Flavors: A Novel Approach Utilizing O/W Pickering Emulsions Based on Agri-Food Byproducts and Spray-Drying

Spray-drying is a commonly used method for producing powdered flavors, but the high temperatures involved often result in the loss of volatile molecules. To address this issue, our study focused on a novel approach: developing O/W Pickering emulsions with agri-food byproducts to encapsulate and prot...

وصف كامل

التفاصيل البيبلوغرافية

المؤلفون الرئيسيون:	César Burgos-Díaz, Fernando Leal-Calderon, Yohanna Mosi-Roa, Manuel Chacón-Fuentes, Karla Garrido-Miranda, Mauricio Opazo-Navarrete, Andrés Quiroz, Mariela Bustamante
التنسيق:	Artigo
اللغة:	Inglês
منشور في:	MDPI AG 2024-04-01
سلاسل:	Foods
الموضوعات:	Pickering emulsions flavor retention spray-drying agri-food byproducts D-limonene
الوصول للمادة أونلاين:	https://www.mdpi.com/2304-8158/13/9/1326
الوسوم:	إضافة وسم لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!