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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
22/12/2022 |
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Data da última atualização: |
03/01/2023 |
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Tipo da produção científica: |
Documentos |
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Autoria: |
SILVA, C. M.; FELBERG, I.; LIMA, J. R.; GOUVÊA, L. DE P.; GALDEANO, M. C.; CALDEIRA, R. F.; AZEVEDO, T. de L. |
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Afiliação: |
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. |
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Título: |
Guide for technological functional characterization of protein ingredients for the plant-based market. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Rio de Janeiro : Embrapa Agroindústria de Alimentos, 2022. |
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Páginas: |
27 p. |
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Série: |
(Documentos. Embrapa Agroindústria de Alimentos, 146). |
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ISSN: |
1516- 8247 |
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Idioma: |
Inglês |
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Conteúdo: |
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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Palavras-Chave: |
Food ingredients; Plant-based products; Protein isolate. |
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Thesaurus Nal: |
Food technology; Ingredients; Plant-based foods; Protein concentrates; Vegetable products. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1150307/1/CP-06-22-DOC-146-pronto.pdf
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Marc: |
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022 $a1516- 8247
100 1 $aSILVA, C. M.
245 $aGuide for technological functional characterization of protein ingredients for the plant-based market.$h[electronic resource]
260 $aRio de Janeiro : Embrapa Agroindústria de Alimentos$c2022
300 $a27 p.
490 $a(Documentos. Embrapa Agroindústria de Alimentos, 146).
520 $aThis 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.
650 $aFood technology
650 $aIngredients
650 $aPlant-based foods
650 $aProtein concentrates
650 $aVegetable products
653 $aFood ingredients
653 $aPlant-based products
653 $aProtein isolate
700 1 $aFELBERG, I.
700 1 $aLIMA, J. R.
700 1 $aGOUVÊA, L. DE P.
700 1 $aGALDEANO, M. C.
700 1 $aCALDEIRA, R. F.
700 1 $aAZEVEDO, T. de L.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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