Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1212-1223

  Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Hamid, Nazimah S A ^a   Yusof, Salmah ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

Author keywords

Average particle size; Central composite design; Multiple optimization; Orange beverage emulsion; Polydispersity index; Response surface methodology; Turbidity; Validation

Indexed keywords

ANALYSIS OF VARIANCE (ANOVA); BEVERAGES; CITRUS FRUITS; DESIGN OF EXPERIMENTS; EMULSIFICATION; PARTICLE SIZE; POLYDISPERSITY; SURFACE ANALYSIS; TURBIDITY; VOLCANIC ROCKS; VOLCANOES; XANTHAN GUM;

ARABIC GUMS; AVERAGE PARTICLE SIZE; BEVERAGE EMULSIONS; CENTRAL COMPOSITE DESIGNS; GUM CONTENT; MULTIPLE OPTIMIZATIONS; ORANGE BEVERAGE EMULSION; POLYDISPERSITY INDICES; RESPONSE-SURFACE METHODOLOGY; VALIDATION;

REGRESSION ANALYSIS;

ACACIA SENEGAL;

EID: 44349158551     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.06.011     Document Type: Article

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