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

Umaña, Mónica; Llull, Laura; Bon, José; Eim, Valeria Soledad; Simal, Susana

Umaña, Mónica; Llull, Laura; Bon, José; Eim, Valeria Soledad; Simal, Susana.

Afiliación

Umaña M; Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.
Llull L; Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.
Bon J; Analysis and Simulation of Agro-Food Processes Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
Eim VS; Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.
Simal S; Department of Chemistry, University of the Balearic Islands, Ctra. Valldemossa, km. 7.5, 07122 Palma de Mallorca, Spain.

Foods ; 11(23)2022 Nov 22.

Article en En | MEDLINE | ID: mdl-36496559

Palabras clave

artificial neural network; emulsions; optimization; orange by-products; pectins

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Texto completo: 1 Base de datos: MEDLINE Tipo de estudio: Prognostic_studies Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: España

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