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CAPACIDADE DE ABSORCAO DE AGUA, OLEO E FORMACAO DE ESPUMA DA FARINHA E CONCENTRADO PROTEICO DE FEIJAO-GUANDU (CAJANUS FLAVUS DC.)
(1995-01-01)
Pigeonpea protein concentrate was prepared from full-fat decorticated raw flour. The water holding capacity of pigeonpea flour of decorticated seeds is 75% and its oil absorption capacity a 30%. The water holding capacity ...
CAPACIDADE DE ABSORCAO DE AGUA, OLEO E FORMACAO DE ESPUMA DA FARINHA E CONCENTRADO PROTEICO DE FEIJAO-GUANDU (CAJANUS FLAVUS DC.)
(1995-01-01)
Pigeonpea protein concentrate was prepared from full-fat decorticated raw flour. The water holding capacity of pigeonpea flour of decorticated seeds is 75% and its oil absorption capacity a 30%. The water holding capacity ...
Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
(Wiley Blackwell Publishing, Inc, 2006-06)
Intrinsic stability and rheological properties of apple juice foams for foam mat drying were studied. Foams were prepared from clarified apple juice by adding various concentrations of 2 foaming agents of different nature: ...
Role of Polysaccharides in Complex Mixtures with Soy Protein Hydrolysate on Foaming Properties Studied by Response Surface Methodology
(Hindawi Publishing Corporation, 2013-12)
The complex mixture studied, a hydrolyzed soy protein (HSP), κ-carrageenan (κC), and an hydroxypropyl methylcellulose (HPMC), could be used as a foaming agent under refrigeration or heating conditions because of the presence ...
Modification of foaming properties of soy protein isolate by high ultrasound intensity: Particle size effect
(Elsevier Science, 2015-09)
The effect of high intensity ultrasound (HIUS) may produce structural modifications on proteins through a friendly environmental process. Thus, it can be possible to obtain aggregates with a determined particle size, and ...
Functional fermented whey foods: their role on human health
(CRC Press-Taylor & Francis Group, 2014)
Whey is a by-product of the cheese industry, which is being widely used as food ingredient in bakery, meat, and dairy products due to its emulsification capacity, high solubility, and gelling, whipping/foaming, viscosity ...
Propiedades tecno-funcionales de los ovoproductos destinados para exportación
(Universidad Nacional Agraria La Molina, 2017)
El huevo es uno de los alimentos más completos que destaca por su alto valor nutritivo, bajo costo, accesibilidad y excelentes propiedades tecno-funcionales. La complejidad de su composición y las características particulares ...