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.
Main Authors: | , , , , , , |
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Other Authors: | |
Format: | Folhetos biblioteca |
Language: | Ingles English |
Published: |
2022
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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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