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Soursop juice stabilized with soy fractions: a rheologial approach
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2012)
Characterisation of soy extract processed under different drying methods and extraction conditions
(Wiley-blackwellHobokenEUA, 2013)
Effects of interactions between soy protein isolate and pectin on properties of soy protein-based films
(2019-01-01)
Composite films in coacervation condition offer an alternative to change properties of protein-based films, and they present potential applications such as inclusion, stabilization, and release of bioactive compounds in ...
Processing traits and digestibility of extruded dog foods with soy protein concentrate
(2018-08-01)
Soya bean protein concentrate (SPC) with two particle sizes were evaluated on extrusion parameters, kibble formation, digestibility and palatability of dog foods. Eight diets were extruded: PBM—control diet based on poultry ...
Ultrasound as a Method to Control Protein-Polysaccharide Foam Stability by Microscopic Parameter Alteration
(Wiley, 2014-09)
The objective of this work was to determine the effect of ultrasound application on the stability of foams of mixed systems of soy protein isolate and a hydroxypropyl methylcellulose called E4M at pH 7 and 3. It was used ...
Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil
(2021-09-01)
Pink pepper essential oil was microencapsulated in single-layer (protein stabilized) and double-layer (protein-polysaccharide stabilized) emulsions, which were applied in poly(ethylene terephthalate) boxes for storage of ...
Microencapsulation of pink pepper essential oil: Properties of spray-dried pectin/SPI double-layer versus SPI single-layer stabilized emulsions
(2019-11-20)
Microencapsulation by spray drying of hydrophobic materials, such as pink pepper essential oil (Schinus terebinthifolia Raddi), relies on the efficient stabilization of the oil-in-water emulsion to be dried. Association ...
Evaluation Of Cashew Tree Gum (anacardium Occidentale L.) Emulsifying Properties
(Academic Press, 2014)