PHYSICAL CHARACTERIZATION OF FREEZE-DRIED FOAM PREPARED FROM Aloe vera GEL AND GUAR GUM

PHYSICAL CHARACTERIZATION OF FREEZE-DRIED FOAM PREPARED FROM Aloe vera GEL AND GUAR GUM

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Background: Foams are colloidal dispersions of a gas suspended in a dispersing phase, which consisting of a semi-freeze-dried or viscous liquid phase. The physical properties of food foams are the result of the bubble characteristics and their spatial arrangement. Objectives: The aim of this work wa...

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Detalles Bibliográficos
Autores principales: Verónica SANTACRUZ-VÁZQUEZ, Claudia SANTACRUZ-VÁZQUEZ, José Oscar LAGUNA CORTÉS
Formato: article
Lenguaje:EN
Publicado: Universidad de Antioquia
Materias:
Food property
foaming capacity
freeze-drying
A. vera gel foam
fractal analysis
Food processing and manufacture
TP368-456
Pharmaceutical industry
HD9665-9675
Acceso en línea:https://doaj.org/article/bf779e1095c24a13a80a47404eedfdde
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