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dc.contributor.author
Barberis, Sonia Esther
dc.contributor.author
Sturniolo, Héctor Luis
dc.contributor.author
Folguera, Laura
dc.contributor.author
Magallanes, Jorge
dc.contributor.other
Grumezescu, Alexandru Mihai
dc.contributor.other
Holban, Alina Maria
dc.date.available
2021-04-20T03:29:09Z
dc.date.issued
2018
dc.identifier.citation
Barberis, Sonia Esther; Sturniolo, Héctor Luis; Folguera, Laura; Magallanes, Jorge; Strategy for the prediction, control and optimizing of the functional properties of food proteins; using statistical and chemometric tools; Elsevier; 18; 2018; 313-345
dc.identifier.isbn
9780128114476
dc.identifier.uri
http://hdl.handle.net/11336/130414
dc.description.abstract
Proteins have functional properties that govern their behavior in foods during processing, storage and consumption. Proteins can have high nutritional quality and not have functional properties suitable for incorporation into determined food systems. Furthermore, a desirable functional attribute for an additive may be undesirable for everyone else.This chapter describes the design of a new strategy to predict, control and optimize the functional parameters of food proteins hydrolyzed or not, using chemometrics tools. The starting material consists of proteins whose functional properties are desired to modify. Functional properties (e.g. emulsifying and foaming properties); can be simultaneously evaluated by an Experimental Statistical Design, Response Surface Graphics and Multiple Linear Regressions.This strategy expands the applications of food proteins and allows the following facilities: - assess interactions between variables of multivariate systems, - evaluate the dependence between functional parameters, - optimize the additive production with tailor-made functional properties for different food systems.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PREDICTION, CONTROL, OPITMIZATION
dc.subject
FUNCTIONAL PROPERTIES
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FOOD PROTEINS
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STATISTICAL AND CHEMOMETRIC TOOLS
dc.subject.classification
Bioprocesamiento Tecnológico, Biocatálisis, Fermentación
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Biotecnología Industrial
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Strategy for the prediction, control and optimizing of the functional properties of food proteins; using statistical and chemometric tools
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2020-08-05T17:00:18Z
dc.journal.volume
18
dc.journal.pagination
313-345
dc.journal.pais
Rumania
dc.journal.ciudad
Bucharest
dc.description.fil
Fil: Barberis, Sonia Esther. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich". Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto de Física Aplicada "Dr. Jorge Andrés Zgrablich"; Argentina
dc.description.fil
Fil: Sturniolo, Héctor Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Departamento de Farmacia. Laboratorio de Bromatología; Argentina
dc.description.fil
Fil: Folguera, Laura. Comisión Nacional de Energía Atómica. Centro Atómico Constituyentes; Argentina
dc.description.fil
Fil: Magallanes, Jorge. Comisión Nacional de Energía Atómica. Centro Atómico Constituyentes; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/B9780128114476000114
dc.conicet.paginas
713
dc.source.titulo
Handbook of Food Bioengineering: Food Processing for Increased Quality and Consumption
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