Foaming and emulsifying properties of porcine red cell protein concentrate

Food Science and Technology International

Volumn 16, Issue 4, 2010, Pages 289-296

  Salvador, P ^a   Saguer, E ^a   Pares D ^a   Carretero, C ^a   Toldra M ^a  

^a UNIVERSITY OF GIRONA   (Spain)

Author keywords

emulsifying properties; foaming properties; hemoglobin; porcine blood; solubility; sprays drying

Indexed keywords

BLOOD PROTEIN; DRYING TREATMENT; EMULSIFYING PROPERTY; FOAM STABILITY; FOAMING PROPERTIES; FUNCTIONAL FOODS; HIGH SOLUBILITY; MILD ACID; NEUTRAL CONDITIONS; NEUTRAL PH; PH RANGE; PORCINE BLOOD; PROTEIN CONCENTRATIONS; PROTEIN CONTENTS; PROTEIN SOLUBILITY; RED CELLS; SPRAYS DRYING; WORK FOCUS;

ACIDS; BLOOD; CURING; EMULSIFICATION; HEMOGLOBIN; SOLUBILITY; SPRAY DRYING;

PH EFFECTS;

SUS;

EMULSIFYING AGENT; PLASMA PROTEIN;

ANIMAL; ARTICLE; BLOOD; CHEMISTRY; COOKING; ERYTHROCYTE; FERMENTATION; FOOD HANDLING; MEAT; METABOLISM; PH; SOLUBILITY; SWINE;

ANIMALS; BLOOD PROTEINS; COOKING; EMULSIFYING AGENTS; ERYTHROCYTES; FERMENTATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; SOLUBILITY; SWINE;

EID: 77958101340     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209353223     Document Type: Article

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