Effect of microwave treatment on metal-alginate beads

Journal of Food Engineering

Volumn 135, Issue , 2014, Pages 26-30

  Campañone, Laura ^a,b   Bruno, Estela ^a,c,d   Martino, Miriam ^a  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^c FACULTAD DE CIENCIAS VETERINARIAS   (Argentina)

^d Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Encapsulation; Metal ion alginate; Microwaves

Indexed keywords

ACTIVE COMPOUNDS; ALGINATE MATRIX; FERROUS SULPHATE; FREE IONS; HEPTAHYDRATES; MICROWAVE TREATMENT; TEXTURE PROFILE; ZINC SULPHATE;

ALGINATE; DIELECTRIC PROPERTIES; DIFFERENTIAL SCANNING CALORIMETRY; ELECTROMAGNETIC WAVES; ENCAPSULATION; FOOD PRODUCTS; INFRARED SPECTROSCOPY; METAL IONS; MICROWAVES; TRAPPED IONS; ZINC;

MICROWAVE HEATING;

EID: 84898063874     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.03.004     Document Type: Article

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