01519nam a2200313 a 450000100080000000500110000800800410001902200150006010000170007524501300009226000630022230000100028549000600029552005620035565000200091765000160093765000220095365000250097565000230100065300210102365300250104465300200106970000160108970000160110570000220112170000200114370000200116370000220118321503072023-01-03       2022    bl uuuu     u0uu1 u    #d  a1516- 82471 aSILVA, C. M.  aGuide for technological functional characterization of protein ingredients for the plant-based market.h[electronic resource]  aRio de Janeiro : Embrapa Agroindústria de Alimentosc2022  a27 p.  a(Documentos. Embrapa Agroindústria de Alimentos, 146).  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.  aFood technology  aIngredients  aPlant-based foods  aProtein concentrates  aVegetable products  aFood ingredients  aPlant-based products  aProtein isolate1 aFELBERG, I.1 aLIMA, J. R.1 aGOUVÊA, L. DE P.1 aGALDEANO, M. C.1 aCALDEIRA, R. F.1 aAZEVEDO, T. de L.