Guide for technological functional characterization of protein ingredients for the plant-based market.

Guide for technological functional characterization of protein ingredients for the plant-based market.

This guide describes a standardized set of methodologies for evaluating techno-functional properties (emulsifying activity and emulsion stability, foaming capacity and foaming stability, water and oil holding capacities, water solubility, and gelling capacity) of protein ingredients for the plant-based market. The methods were adapted from methodologies selected from the literature and tested in the laboratory, enabling the application of the same protocol for the main analyzes of technological functionality for different plant-based protein matrices.

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Bibliographic Details
Main Authors: SILVA, C. M., FELBERG, I., LIMA, J. R., GOUVÊA, L. DE P., GALDEANO, M. C., CALDEIRA, R. F., AZEVEDO, T. de L.
Other Authors: CAROLINE MELLINGER SILVA, CTAA; ILANA FELBERG, CTAA; JANICE RIBEIRO LIMA, CTAA; LUCAS DE PAIVA GOUVÊA; MELICIA CINTIA GALDEANO, CTAA; RODRIGO FERNANDES CALDEIRA; TATIANA DE LIMA AZEVEDO, CTAA.
Format: Folhetos biblioteca
Language:Ingles
English
Published: 2022
Subjects:Protein isolate, Food ingredients, Plant-based products, Food technology, Protein concentrates, Ingredients, Vegetable products, Plant-based foods,
Online Access:http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1150307
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http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1150307

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