Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or wit...

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Detalles Bibliográficos
Autores principales: Umaña, Mónica, Llull, Laura, Bon, José, Eim, Valeria Soledad, Simal, Susana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9739075/
https://www.ncbi.nlm.nih.gov/pubmed/36496559
http://dx.doi.org/10.3390/foods11233750

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9739075/
https://www.ncbi.nlm.nih.gov/pubmed/36496559
http://dx.doi.org/10.3390/foods11233750

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