Effect of thermal processing on the functional properties of rice bran protein concentrate;Efecto de tratamientos termicos sobre las propiedades funcionales de concentrado proteico de salvado de arroz

Informacion Tecnologica

Volumn 13, Issue 4, 2002, Pages 7-10

  Pacheco De Delahaye, E ^a  

^a UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Food additive; Functional properties; Protein concentrate; Rice bran; Thermal treatment

Indexed keywords

COMPOSITION; DRYING; EMULSIFICATION; HEAT TREATMENT; PH EFFECTS; PRECIPITATION (CHEMICAL); VEGETABLE OILS; WATER ABSORPTION;

PROTEIN CONCENTRATES; THERMAL PROCESSING;

PROTEINS;

EID: 0036356135     PISSN: 07168756     EISSN: 07180764     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

1. Funtional and electrophoretic characteristics of succinylates peanut flour protein
2. Functional properties and applications of stabilized rice bran in barkery products
3. Selected functional properties of sesame (Sesame indicum L.) flour and two protein isolates
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5. The rice gran and its gross composition
6. Certain functional properties of sunflower meal products
7. Physicochemical and functional properties of protein hydrolysates in nutricional products
8. Functional propierties of raw and heat processed winged bean flour
9. Obtención de concentrados proteicos a partir de harinas de Germen de maíz. Estudio de las propiedades funcionales (Zea mays L.)
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11. Proximate composition and protein quality of stabilized rice bran
12. Functional propierties of alfafa leaf proteins: Foaming