DOUBLE EMULSION AND COMPLEX COACERVATION IN STEVIA ENCAPSULATION

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DOUBLE EMULSION AND COMPLEX COACERVATION IN STEVIA ENCAPSULATION

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ABSTRACT Background: Stevia leaves a residual flavor at moment of being consumed, and its sweet taste remains little time, whereby, encapsulation is an option to mitigate these problems. Objective: Evaluate the double emulsion system followed by complex coacervation in stevia encapsulation. Met...

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Detalles Bibliográficos
Autores principales:	Adriana MICANQUER-CARLOSAMA, Liliana SERNA-COCK, Alfredo AYALA-APONTE
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia
Materias:	Stevia natural sweetener capsule complex coacervation double emulsion Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/2a3b19518cba447eac155b1fd2593c16
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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