Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products by Tavares, Tasso Ramos

Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products (Paperback) (ISBN-13: 9781636486840)

Vendor: Tasso Ramos Tavares
Product type: Books
Format: Paperback
$45.50
$45.50
$45.50
Subtotal: $45.50
Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products by Tavares, Tasso Ramos

Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products

$45.50
Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products by Tavares, Tasso Ramos

Effect of Pea Protein Pre-Gelatinization on the Physicochemical Properties of Encapsulated Products

$45.50
Format: Paperback
Description
Description
x
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.

Author: Tasso Ramos Tavares
ISBN-10: 1636486843
ISBN-13: 9781636486840
Publisher: Eliva Press
Language: English
Published: 05/27/2024
Pages: 76
Format: Paperback
Weight: 0.25lbs
Size: 9.00h x 6.00w x 0.16d

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