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Caracterização de requeijão cremoso potencialmente prebiótico pela adição de inulina e proteína de soja
(2010-12-01)
Requeijão is a typical Brazilian cheese and exhibits a significant consumption in the domestic market and presents high potential for functional foods. In this study the physicochemical characterization of requeijão cheese ...
Caracterização de requeijão cremoso potencialmente prebiótico pela adição de inulina e proteína de soja
(2010-12-01)
Requeijão is a typical Brazilian cheese and exhibits a significant consumption in the domestic market and presents high potential for functional foods. In this study the physicochemical characterization of requeijão cheese ...
Characterization of biopolymers and soy protein isolate-high-methoxyl pectin complex
(2017-01-01)
This study aimed at characterizing the soy protein isolate and high-methoxyl pectin biopolymers individually, and the complexes formed by both at different proportions and pHs in order to find the most suitable pH and ...
EFFECT OF ISOSTATIC HIGH PRESSURE TREATMENT ON PHYTATE AND TRYPSIN INHIBITOR CONTENT OF SOY PROTEIN
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2010)
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 ...
Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems
(Elsevier, 2010-08)
The objective of the work was to study the effect of dynamic high-pressure homogenization (HPH) on the interfacial and foaming properties of soy protein isolate (SP) and surface-active polysaccharides (E4M and E15) with ...