| Registro completo |
| Provedor de dados: |
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.
|
| Direitos: |
openAccess
|
|
