Please use this identifier to cite or link to this item: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1150307
Title: Guide for technological functional characterization of protein ingredients for the plant-based market.
Authors: SILVA, C. M.
FELBERG, I.
LIMA, J. R.
GOUVÊA, L. DE P.
GALDEANO, M. C.
CALDEIRA, R. F.
AZEVEDO, T. de L.
Affiliation: 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.
Date Issued: 2022
Citation: Rio de Janeiro : Embrapa Agroindústria de Alimentos, 2022.
Pages: 27 p.
Description: 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.
NAL Thesaurus: Food technology
Protein concentrates
Ingredients
Vegetable products
Plant-based foods
Keywords: Protein isolate
Food ingredients
Plant-based products
Series/Report no.: (Documentos. Embrapa Agroindústria de Alimentos, 146).
ISSN: 1516- 8247
Type of Material: Folhetos
Access: openAccess
Appears in Collections:Série Documentos (CTAA)

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