Título:	Guide for technological functional characterization of protein ingredients for the plant-based market.
Autor:	SILVA, C. M. FELBERG, I. LIMA, J. R. GOUVÊA, L. DE P. GALDEANO, M. C. CALDEIRA, R. F. AZEVEDO, T. de L.
Afiliación:	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.
Año:	2022
Referencia:	Rio de Janeiro : Embrapa Agroindústria de Alimentos, 2022.
Páginas:	27 p.
Descripción:	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
Palabras clave:	Protein isolate Food ingredients Plant-based products
Citación:	(Documentos. Embrapa Agroindústria de Alimentos, 146).
ISSN:	1516- 8247
Tipo de Material:	Folhetos
Acceso:	openAccess
Aparece en las colecciones:	Série Documentos (CTAA)