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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)![]() ![]() |
Files in This Item:
File | Size | Format | |
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CP-06-22-DOC-146-pronto.pdf | 2,6 MB | Adobe PDF | View/Open |