Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products
Author:   Tasso Ramos Tavares
Publisher:   Eliva Press
ISBN:  

9781636486840


Pages:   76
Publication Date:   27 May 2024
Format:   Paperback
Availability:   Available To Order   Availability explained
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Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products


Overview

This study investigated the effect of bone protein as a non-oil emulsifier of cupuaçu seed and its stability at different temperatures. Cupuaçu foram seeds processed and oil and foram protein concentrate analyzed. The emulsities are prepared and microencapsulated using gum arabic and ervilha protein. The results will show pH between 6.25 and 6.67, acidity and peroxide index within legal limits, and stability of two fatty acids over long periods of time. The microencapsulation was effective and the different thermal treatments did not affect the quality, indicating that the encapsulated oil is of high quality and suitable for various food applications.

Full Product Details

Author:   Tasso Ramos Tavares
Publisher:   Eliva Press
Imprint:   Eliva Press
Dimensions:   Width: 15.20cm , Height: 0.40cm , Length: 22.90cm
Weight:   0.113kg
ISBN:  

9781636486840


ISBN 10:   1636486843
Pages:   76
Publication Date:   27 May 2024
Audience:   General/trade ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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