Para lograr alcanzar mejores rendimientos y conversiones, se han propuesto nuevas alternativas de diseño de reactores novedosos, considerando las ventajas que presentan los reactores tubulares y con membrana. El diseño de ...

The use of different hydrocolloids in the partial substitution of margarine by vegetable oils, are evaluated to achieve products with characteristics similar to the traditional product. The objective of this study was to ...

The aim of this study was to investigate the effects of the process variables of microencapsulation sesame oil (SO) by spray drying to generate the desired powder quality with the highest efficiency encapsulation and maximum ...

Hydrogel beads were formed by ionic gelation between sodium alginate-nopal mucilage (SA-NM) for enhancing the encapsulation efficiency and oxidative stability of sesame oil (SO). SA-NM blends (2% w/v) were used 1:1 and ...

El objetivo de este trabajo fue evaluar a la esporopolenina derivada de Lycopodium clavatum L. como agente encapsulante estudiando las propiedades encapsulantes y las tasas de liberación del aceite de chía y aceite de ...

Tamarind seed mucilage (TSM) was evaluated as a novel wall material for microencapsulation of sesame oil (SO) by spray-drying method. Wall material:core ratios of 1:1 (M1) and 1:2 (M2) were considered, and the corresponding ...

The chili (Capsicum annuum L.) (Solanaceae) is native of America, is consumed as vegetable, spice, and as source of vitamins A, C and E, carotenoids, and capsaicin which produce the characteristic pungency of Capsicum ...

Four water-in-oil-in water (W1/O/W2) double emulsions were made by adding the primary emulsion (W1/O) containing 74% (w/w) of chia essential oil, 6% (w/w) of ascorbic acid, and a 0.2 dispersed phase mass fraction () to ...

The lyophilized strawberry anthocyanins were extracted using a supercritical extraction (SE) process. The effect of pulsed electric fields (PEF) as pretreatment and the influence of the addition of ethanol as a cosolvent ...

Freeze-dried faba bean (Vicia faba L.) protein adsorption isotherms were determined at 25, 35 and 40 °C and fitted with the Guggenheim-Anderson-de Boer model. The pore radius of protein was in the range of 0.87 to 6.44 nm, ...