Stabilization of kerosene/water emulsions using bioemulsifiers obtained by fermentation of hemicellulosic sugars with lactobacillus pentosus

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 18, 2010, Pages 10162-10168

  Portilla Rivera, Oscar Manuel ^a   Torrado, Ana María ^b   Domínguez, José Manuel ^b   Moldes, Ana Belén ^b  

^a Politecnich University of Guanajuato   (Mexico)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

emulsifiers; Grape marc; hemicellulosic sugars; kerosene; Lactobacillus pentosus; polydisperse emulsion

Indexed keywords

EMULSIFIERS; GRAPE MARC; HEMICELLULOSIC SUGARS; LACTOBACILLUS PENTOSUS; POLYDISPERSES;

DROPS; FRUITS; KEROSENE; POLYDISPERSITY; SODIUM; SODIUM SULFATE; SUGARS; VISCOSITY;

EMULSIFICATION;

EMULSIFYING AGENT; HEMICELLULOSE; KEROSENE; POLYSACCHARIDE; WATER;

ARTICLE; CHEMISTRY; ECONOMICS; EMULSION; FERMENTATION; FOOD INDUSTRY; FRUIT; GRAPE; INDUSTRIAL WASTE; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; PHYSICAL CHEMISTRY;

EMULSIFYING AGENTS; EMULSIONS; FERMENTATION; FOOD-PROCESSING INDUSTRY; FRUIT; INDUSTRIAL WASTE; KEROSENE; LACTOBACILLUS; PHYSICOCHEMICAL PHENOMENA; POLYSACCHARIDES; VITIS; WATER;

LACTOBACILLUS; LACTOBACILLUS PENTOSUS; VITACEAE;

EID: 77956634991     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101585e     Document Type: Article

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