Note: Influence of pH on the extraction yield and functional properties of macadamia (macadamia integrofolia) protein isolates

Food Science and Technology International

Volumn 10, Issue 4, 2004, Pages 263-267

  Bora, P S ^a   Ribeiro, D ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Extraction; Functionality; Kernel isolates; Macadamia nut; pH

Indexed keywords

ALKALINITY; EMULSIFICATION; EXTRACTION; HYDROPHILICITY; HYDROPHOBICITY; PH EFFECTS; PRECIPITATION (CHEMICAL); PROTEINS; SOLUBILITY; SOLVENTS; STATISTICAL METHODS; WATER ABSORPTION;

DEFATTED FLOUR; DEFATTING; FUNCTIONALITY; KERNEL ISOLATES; MACADAMIA NUTS;

FOOD PRODUCTS;

MACADAMIA;

EID: 4344692222     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204045779     Document Type: Article

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