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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor BORGES,Ana Raquel (1) GOMES,David Manuel Gama Simões (1) HENRIQUES,Marta Helena Fernandes (1) PEREIRA,Carlos José Dias (1) Palavra-chave Acid-induced gel (1) Glucono-δ-lactone (1) Lactic acid bacteria (1) Liquid whey protein concentrate (1) Rheology (1) Texture (1) Mais... Tipo do documento Info:eu-repo/semantics/article (1) Ano 2020 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Liquid whey protein concentrates as primary raw material for acid dairy gels Ciênc. Tecnol. Aliment. HENRIQUES,Marta Helena Fernandes; GOMES,David Manuel Gama Simões; BORGES,Ana Raquel; PEREIRA,Carlos José Dias. Abstract The replacement of dehydrated products such as whey protein concentrates and isolates (WPC and WPI) by liquid whey protein concentrates (LWPC) obtained by ultrafiltration can be an excellent alternative for the production of innovative dairy products. Thus, the aim of this work is to study the gelation properties of LWPC as raw material for acid-induced dairy gels. Acid-induced gels were produced with non-defatted LWPC, with or without fortification with skimmed milk powder (SMP), by bacterial fermentation and by glucono-δ-lactone (GDL) acidification. The fermented systems (yogurt type acid gels) produced weaker gel structures than the equivalent chemically acidified gels (dessert type acid gels). It was also observed that molecular rearrangement... Tipo: Info:eu-repo/semantics/article Palavras-chave: Liquid whey protein concentrate; Acid-induced gel; Lactic acid bacteria; Glucono-δ-lactone; Texture; Rheology. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200361 Registros recuperados: 1 Primeira ... 1 ... Última

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