Effect of carrier agents on the physicochemical properties of a spray dried chicken meat protein hydrolysate

Journal of Food Engineering

Volumn 94, Issue 3-4, 2009, Pages 326-333

  Kurozawa, Louise Emy ^a   Park, Kil Jin ^a   Hubinger, Miriam Dupas ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Glass transition temperature; Gum Arabic; Maltodextrin; Morphology; Powder; Spray dried protein hydrolysate

Indexed keywords

BULK DENSITY; CHICKEN MEAT; FEED SOLUTION; G PROTEIN; GLASS TRANSITION TEMPERATURE; GUM ARABIC; MALTODEXTRIN; MEAN DIAMETER; MOISTURE CONTENTS; PH VALUE; PHYSICOCHEMICAL PROPERTY; PROTEIN HYDROLYSATE; SPRAY DRIED PROTEIN HYDROLYSATE; SPRAY DRYERS;

ADHESIVES; CARRIER CONCENTRATION; CONCENTRATION (PROCESS); DEWATERING; ENZYMATIC HYDROLYSIS; FLAVORS; GLASS; MEATS; MOISTURE; MOISTURE DETERMINATION; MORPHOLOGY; POWDERS; SPRAY DRYING; SUPERCONDUCTING TRANSITION TEMPERATURE;

GLASS TRANSITION;

ACACIA SENEGAL;

EID: 67349215134     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.03.025     Document Type: Article

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