Formation and characterization of calcium alginate hydrogel beads filled with cumin seeds essential oil.

Gholamian, Setareh; Nourani, Moloud; Bakhshi, Nafiseh

Gholamian, Setareh; Nourani, Moloud; Bakhshi, Nafiseh.

Afiliación

Gholamian S; Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
Nourani M; Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran. Electronic address: m.nourani@khuisf.ac.ir.
Bakhshi N; Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.

Food Chem ; 338: 128143, 2021 Feb 15.

Article en En | MEDLINE | ID: mdl-33091986

Asunto(s)

Alginatos/química; Cuminum/química; Hidrogeles/química; Microesferas; Aceites Volátiles/química; Semillas/química

Palabras clave

Calcium alginate; Calcium chloride (PubChem CID: 5284359); Cumin essential oil; Fractional factorial design; Gallic acid (PubChem CID: 370); Hexane (PubChem CID: 8058); Hydrochloric acid (PubChem CID: 313); Hydrogel beads; Methanol (PubChem CID: 887); Potassium bromide (PubChem CID: 253877); Response surface methodology; Sodium alginate (PubChem CID: 133126842); Sodium carbonate (PubChem CID: 10340); Sodium citrate (PubChem CID: 6224); Sodium hydroxide (PubChem CID: 14798)

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Semillas / Aceites Volátiles / Hidrogeles / Cuminum / Alginatos / Microesferas Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: Irán Pais de publicación: Reino Unido

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