Foaming properties of acid-soluble protein-rich ingredient obtained from industrial rapeseed meal

Journal of Food Science and Technology

Volumn 55, Issue 9, 2018, Pages 3792-3798

  Ivanova, Petya ^a   Kalaydzhiev, Hristo ^a   Dessev, Tzvetelin T ^a   Silva, Cristina L M ^b   Rustad, Turid ^c   Chalova, Vesela I ^a  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^c NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Acid soluble protein rich ingredient co production; Ethanol treated rapeseed meal; Foam capacity and stability; Foam microstructure; Image analysis

Indexed keywords

FOOD PRODUCTS; IMAGE ANALYSIS; MICROSTRUCTURE; OILSEEDS; PH; SODIUM CHLORIDE; STABILITY;

BOUNDARY CONCENTRATIONS; FOAM MICROSTRUCTURE; FOAMING PROPERTIES; FOOD INDUSTRIES; OBSERVATION PERIOD; PROTEIN ISOLATES; RAPESEED MEALS; SOLUBLE PROTEINS;

PROTEINS;

EID: 85051818925     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-018-3311-y     Document Type: Article

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