Now showing items 1-10 of 12
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
Processing traits and digestibility of extruded dog foods with soy protein concentrate
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
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 ...
Evaluation Of Cashew Tree Gum (anacardium Occidentale L.) Emulsifying Properties
(Academic Press, 2014)