CL2019001768A1 -
A formulation of an edible nanoemulsion and its manufacturing processes, useful for reducing splitting in fruits and vegetables, particularly cherries
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A formulation of an edible nanoemulsion and its manufacturing processes, useful for reducing splitting in fruits and vegetables, particularly cherries
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FORMULACIÓN DE UNA NANOEMULSION COMESTIBLE PARA REDUCIR LA PARTIDURA DE FRUTAS Y VERDURAS, TAL COMO CEREZAS QUE COMPRENDE UN POLIMERO DE CMC, CERAS CUTICULARES, TENSIOACTIVO, PLASTIFICANTE, ENTRE OTROS; Y SU PROCESO DE ELABORACIÓNFORMULATION OF AN EDIBLE NANOEMULSION TO REDUCE THE SPLIT OF FRUITS AND VEGETABLES, SUCH AS CHERRIES THAT INCLUDE A POLYMER OF CMC, CUTICULAR WAXES, TENSIOACTIVE, PLASTIFYING, AMONG OTHERS; AND ITS PREPARATION PROCESS
CL2019001768A2019-06-242019-06-24
A formulation of an edible nanoemulsion and its manufacturing processes, useful for reducing splitting in fruits and vegetables, particularly cherries
CL2019001768A1
(en)
Method for producing a nanoemulsion with encapsulated natural antioxidants for preserving fresh and minimally processed foods, and the nanoemulsion thus produced.
Edible mixtures forming fruit preservative films containing solutions of aqueous extracts of quinoa protein and lipids; process of formation of the edible film; process of elaboration of the edible mixture intends; mix the aqueous quinoa protein extract solution with the lipid, incorporate the chitosan solution; process of applying the edible film which comprises applying the edible film to fruits by immersion or spraying.