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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/10/2024 |
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Data da última atualização: |
04/11/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ROSENTHAL, A.; TEIXEIRA, N. S.; HIDALGO CHAVEZ, D.; CHAVES, A. C. S. D.; DELIZA, R. |
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Afiliação: |
AMAURI ROSENTHAL, CTAA; N. S. TEIXEIRA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; DAVI HIDALGO CHAVEZ; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; ROSIRES DELIZA, CTAA. |
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Título: |
Application of high pressure homogenisation on vegan ice cream sauce containing açaípulp, jabuticaba husk flour and fava bean protein: impact on physical properties. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 368. |
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Idioma: |
Inglês |
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Notas: |
Ref. 4.3.14. P.03.070. IUFoST. 8-12 set. |
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Conteúdo: |
Faba bean proteins present foaming, emulsifying and gelling capacity, which are interesting properties for vegan proteins. However, plant protein ice cream may present lower overrun and slower melting comparing to dairy ice creams. Açaí (Euterpe oleracea) and jabuticaba (Plinia sp.) are tropical fruits with a high content of phenolic com- pounds with high antioxidant capacity, been recognized as a superfruits, and considered good options for the development of new products, including ice cream. High pressure homogenisation can affect the three-dimensional conformation of proteins, producing sta- ble emulsions and, as a consequence, enabling the development of new products, with modified or improved texture. This study investigated the application of high pressure homogenization in a sauce based on fava bean protein, açaípulp and jabuticaba husk flour, aiming to improve the physical properties related to the quality of the ice cream. |
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Palavras-Chave: |
Propriedade física. |
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Thesagro: |
Fava; Homogeneização; Jabuticaba; Polpa; Polpa de Fruta; Proteína; Sorvete; Tecnologia de Alimento. |
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Thesaurus Nal: |
Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02013nam a2200289 a 4500
001 2168163
005 2024-11-04
008 2024 bl uuuu u00u1 u #d
100 1 $aROSENTHAL, A.
245 $aApplication of high pressure homogenisation on vegan ice cream sauce containing açaípulp, jabuticaba husk flour and fava bean protein$bimpact on physical properties.$h[electronic resource]
260 $aIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 22., 2024, Rimini. The future of food is now: development, functionality & sustainability. Abstract book. Rimini: IUFoST, 2024, p. 368.$c2024
500 $aRef. 4.3.14. P.03.070. IUFoST. 8-12 set.
520 $aFaba bean proteins present foaming, emulsifying and gelling capacity, which are interesting properties for vegan proteins. However, plant protein ice cream may present lower overrun and slower melting comparing to dairy ice creams. Açaí (Euterpe oleracea) and jabuticaba (Plinia sp.) are tropical fruits with a high content of phenolic com- pounds with high antioxidant capacity, been recognized as a superfruits, and considered good options for the development of new products, including ice cream. High pressure homogenisation can affect the three-dimensional conformation of proteins, producing sta- ble emulsions and, as a consequence, enabling the development of new products, with modified or improved texture. This study investigated the application of high pressure homogenization in a sauce based on fava bean protein, açaípulp and jabuticaba husk flour, aiming to improve the physical properties related to the quality of the ice cream.
650 $aFood technology
650 $aFava
650 $aHomogeneização
650 $aJabuticaba
650 $aPolpa
650 $aPolpa de Fruta
650 $aProteína
650 $aSorvete
650 $aTecnologia de Alimento
653 $aPropriedade física
700 1 $aTEIXEIRA, N. S.
700 1 $aHIDALGO CHAVEZ, D.
700 1 $aCHAVES, A. C. S. D.
700 1 $aDELIZA, R.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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