Data/hora: 02/06/2024 04:31:33

Provedor de dados: | Informação Tecnológica em Agricultura (Infoteca-e)
País: | Brazil
Título: | Guide for technological functional characterization of protein ingredients for the plant-based market.
Autores: | SILVA, C. M.; FELBERG, I.; LIMA, J. R.; GOUVÊA, L. DE P.; GALDEANO, M. C.; CALDEIRA, R. F.; AZEVEDO, T. de L.
Data: | 2022-12-22
Ano: | 2022
Palavras-chave: | Protein isolate; Food ingredients; Plant-based products; Food technology; Protein concentrates; Ingredients; Vegetable products; Plant-based foods.
Resumo: | This guide describes a standardized set of methodologies for evaluating techno-functional properties (emulsifying activity and emulsion stability, foaming capacity and foaming stability, water and oil holding capacities, water solubility, and gelling capacity) of protein ingredients for the plant-based market. The methods were adapted from methodologies selected from the literature and tested in the laboratory, enabling the application of the same protocol for the main analyzes of technological functionality for different plant-based protein matrices. protein concentrate, protein isolate, food ingredients, plant-based products.
Tipo: | Folhetos
Idioma: | Inglês

Identificador:

1516- 8247

http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1150307

Editor: | Rio de Janeiro : Embrapa Agroindústria de Alimentos, 2022.
Relação: | (Documentos. Embrapa Agroindústria de Alimentos, 146).
Formato: | 27 p.
Fonte: | openAccess