Event submissions
Published
This submission belongs to the session S1. Innovation in Food Technology and Engineering of the event The 5th International Electronic Conference on Foods
Published date
25 Oct, 2024
Academic Editor
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Moktar HamdiCitation
Andrea Nieto, Michelle Morales Noboa, Leidy Burgos Pereira, Cristina dos Santos Ferreira, Maria Florencia Mazzobre, Pilar Buera, Encapsulation of lemon essential oil and physicochemical characterization of encapsulated powders, in Proceedings of The 5th International Electronic Conference on Foods, 28 October–30 October 2024, MDPI: Basel, Switzerland
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Encapsulation of lemon essential oil and physicochemical characterization of encapsulated powders
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Michelle Morales Noboa 1
Leidy Burgos Pereira 2
Cristina dos Santos Ferreira 3
Maria Florencia Mazzobre 4
Pilar Buera 5
Andrea Nieto 4
1. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. CABA, Argentina
2. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. CABA, Argentina.
3. Universidad de Buenos Aires (UBA), Facultad de Ciencias. Exactas y Naturales, Departamento de Orgánica, Intendente Güiraldes 2160, CABA, Argentina.
4. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. CABA, Argentina. Instituto de Tecnología de Alimentos y Procesos Químicos, ITAPROQ UBA
5. Universidad de Buenos Aires (UBA), Facultad de Ciencias. Exactas y Naturales, Departamento de Orgánica, Intendente Güiraldes 2160, CABA, Argentina. Instituto de Tecnología de Alimentos y Procesos Químicos, ITAPROQ UBA
Abstract
Keywords
Inclusion complex
essential oil
lemon
Poster
Burgos Pereira y col.pdf