Effects of drying methods on functionality of a native potato protein concentrate

Drying Technology

Volumn 25, Issue 6, 2007, Pages 1091-1098

  Claussen, I C ^a   Strommen I ^a   Egelandsdal, B ^b   Straetkvern K O ^c  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^c INLAND NORWAY UNIVERSITY OF APPLIED SCIENCES   (Norway)

Author keywords

Atmospheric freeze drying; Quality; Sorption isotherms; Spray drying; Vacuum freeze drying

Indexed keywords

DENATURATION; ENTHALPY; ISOTHERMS; PROTEINS; SOLUBILITY; SORPTION;

ATMOSPHERIC FREEZE DRYING; POTATO PROTEIN; PROTEIN DENATURATION; SORPTION ISOTHERMS; VACUUM FREEZE DRYING;

SPRAY DRYING;

DENATURATION; ENTHALPY; ISOTHERMS; PROTEINS; SOLUBILITY; SORPTION; SPRAY DRYING;

EID: 34250660053     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930701396444     Document Type: Article

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