Functional Propertie
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1. Soy protein isolate cold-set gels. / Geleificação a frio de isolados proteicos de soja.
The induction of gelation by high temperatures can be undesirable in some food applications. When submitted to the thermal treatment, that even moderate, some products of soy may develop not desirable flavors and aromas, limiting its application. The preparation of protein gels using cold-gelation consists of two steps: a stable dispersion of protein aggrega
Publicado em: 2007