Assessment of functional properties of bovine plasma proteins compared with other protein concentrates, application in a Hamburger formulation

American Journal of Food Technology

Volumn 6, Issue 9, 2011, Pages 717-729

  Rodriguez Furlan L T ^a   Rinaldoni, A N ^a   Padilla, A P ^a   Campderros M E ^a  

^a Instituto de Investigaciones en Tecnologia Quimica   (Argentina)

Author keywords

Freeze drying; Functional properties; Protective agent; Protein concentrates; Ultrafiltration

Indexed keywords

BOVINE PLASMA; COOKING CHARACTERISTICS; FOAM STABILITY; FREEZE-DRYING; FUNCTIONAL PROPERTIES; GELLING PROPERTIES; MEMBRANE PROCESS; MOISTURE LOSS; PHYSICOCHEMICAL PROPERTY; PLASMA PROTEIN; PROTECTIVE AGENT; PROTEIN CONCENTRATES; PROTEIN DENATURATION; PROTEIN SOLUTION; PROTEIN SOURCES; SENSORY PROPERTIES; WATER HOLDING CAPACITY; WORLD POPULATION;

AGRICULTURE; FOOD SUPPLY; MICROFILTRATION; PLASMA STABILITY; PLASMAS; POPULATION STATISTICS; SUGAR (SUCROSE); SUGARS; THERMAL PROCESSING (FOODS); ULTRAFILTRATION;

PROTEINS;

BOVINAE; GLYCINE MAX;

EID: 79957834829     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.717.729     Document Type: Article

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