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Campo DCValorLengua/Idioma
dc.contributor.authorSILVA, C. M.
dc.contributor.authorFELBERG, I.
dc.contributor.authorLIMA, J. R.
dc.contributor.authorGOUVÊA, L. DE P.
dc.contributor.authorGALDEANO, M. C.
dc.contributor.authorCALDEIRA, R. F.
dc.contributor.authorAZEVEDO, T. de L.
dc.date.accessioned2023-01-02T04:36:11Z-
dc.date.available2023-01-02T04:36:11Z-
dc.date.created2022-12-22
dc.date.issued2022
dc.identifier.citationRio de Janeiro : Embrapa Agroindústria de Alimentos, 2022.
dc.identifier.issn1516- 8247
dc.identifier.urihttp://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1150307-
dc.descriptionThis 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.
dc.language.isoeng
dc.relation.ispartofseries(Documentos. Embrapa Agroindústria de Alimentos, 146).
dc.rightsopenAccess
dc.subjectProtein isolate
dc.subjectFood ingredients
dc.subjectPlant-based products
dc.titleGuide for technological functional characterization of protein ingredients for the plant-based market.
dc.typeFolhetos
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusProtein concentrates
dc.subject.nalthesaurusIngredients
dc.subject.nalthesaurusVegetable products
dc.subject.nalthesaurusPlant-based foods
dc.format.extent227 p.
riaa.ainfo.id1150307
riaa.ainfo.lastupdate2022-12-31
dc.contributor.institutionCAROLINE 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.
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