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Development of a food colorant from Syzygium cumini L. (Skeels) by spray drying
ArticleAbstract: The objective of the present work was to develop a powder colorant for food use by spray drying fromPalabras claves:ANTHOCYANINS, Degradation of anthocyanins, Physical properties, Powdered colorant, spray drying, Syzygium cuminiAutores:Casariego A., Fabián M. Gaibor, FABIAN MAURICIO GAIBOR MONAR, Mario Antonio García Pérez, Nogueira A., Peraza C.M., Rodríguez D., Vidal D.Fuentes:googlescopusInfluence of polyamide composite casings with silver–zinc crystals on the quality of beef and chicken sausages during their storage
ArticleAbstract: The influence of polyamide 6 composite casings with silver–zinc crystals powder on some of the physiPalabras claves:active packaging, Beef sausage, Chicken sausage, Polyamide composite film, Shelf life, Silver–zinc crystalsAutores:Henríquez L.E., Lantero M.I., Mario Antonio García Pérez, Patiño J.H., Restrepo D.A.Fuentes:googlescopus