Optimising functional properties during preparation of cowpea protein concentrate

Food Chemistry

Volumn 154, Issue , 2014, Pages 32-37

  Mune Mune, Martin Alain ^a   Minka, Samuel René ^b   Mbome, Israël Lape ^c  

^a UNIVERSITY OF MAROUA   (Cameroon)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^c Food and Nutrition Research Centre   (Cameroon)

Author keywords

Cowpea; Functional properties; Optimisation; Protein concentrate; Response surface methodology

Indexed keywords

DESIGN OF EXPERIMENTS; EMULSIFICATION; FOOD PROCESSING; PROTEINS; SURFACE PROPERTIES;

COWPEA; FUNCTIONAL PROPERTIES; OPTIMISATIONS; PROTEIN CONCENTRATES; RESPONSE SURFACE METHODOLOGY;

OPTIMIZATION;

COWPEA PROTEIN; OIL; SODIUM CHLORIDE; UNCLASSIFIED DRUG; VEGETABLE PROTEIN; WATER;

ARTICLE; COWPEA; EMULSION; IONIC STRENGTH; PH; PROTEIN ANALYSIS; PROTEIN CONTENT; RESPONSE SURFACE METHOD; SOLUBILITY; WATER ABSORPTION;

COWPEA; FUNCTIONAL PROPERTIES; OPTIMISATION; PROTEIN CONCENTRATE; RESPONSE SURFACE METHODOLOGY;

ABSORPTION; CHEMICAL FRACTIONATION; EMULSIONS; FABACEAE; HYDROGEN-ION CONCENTRATION; PLANT PROTEINS; SOLUBILITY;

EID: 84893130222     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.108     Document Type: Article

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