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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

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