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Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization
Emulsifiers are added to enhance product stability to obtain a satisfactory shelf-life. For this reason, stable emulsions that do not form peroxides nor change the fatty acid composition of food, as well as safe treatments to obtain them, are aspects of utmost importance. High-pressure homogenizatio...
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| Pubblicato in: | PLoS One |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Public Library of Science
2019
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6407764/ https://ncbi.nlm.nih.gov/pubmed/30849091 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1371/journal.pone.0213189 |
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