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Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry Cover

Optimization of Conditions for Obtaining Alginate/Olive Oil Capsules for Application in Dairy Industry

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 1 (June 2017)
By: Magalie Poirieux,  Georgi Kostov,  Rositsa Denkova,  Vesela Shopska,  Mihaela Ivanova,  Tatyana Balabanova and  Radka Vlaseva  
Open Access
|Aug 2017
Articles in this issue
DOI: https://doi.org/10.1515/aucft-2017-0002 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 11 - 22
Published on: Aug 26, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
emulsions stability,
oil phase concentration,
capsules,
optimization,
screening design of experiment
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Magalie Poirieux, Georgi Kostov, Rositsa Denkova, Vesela Shopska, Mihaela Ivanova, Tatyana Balabanova, Radka Vlaseva, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 21 (2017): Issue 1 (June 2017)
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