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dc.contributor.author
Martínez, Karina Dafne
dc.contributor.author
Pilosof, Ana Maria Renata
dc.date.available
2018-01-16T19:09:30Z
dc.date.issued
2014-04
dc.identifier.citation
Martínez, Karina Dafne; Pilosof, Ana Maria Renata; Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations; Science PostPrint; Science PostPrint; 1; 1; 4-2014; 1-5; e00018
dc.identifier.issn
2187-9834
dc.identifier.uri
http://hdl.handle.net/11336/33478
dc.description.abstract
One of the most important features of food systems is their multicomponent nature. Due to their interest in food industry mixed protein-polysaccharide systems are being increasingly studied. These systems are usually used to control structure, texture and stability of foodstuffs. In the particular case of this work, the focus is on mixtures of hydrolyzed soy protein (4% degree of hydrolysis), κ-carrageenan and hydroxypropylmethylcellulose. The objective of this work was to study the proportion of each component of the mixed system to increase the times required to start the drainage and collapse without foam capacity decrease at heating food conditions. A statistic method was used as support to analyze these relations and estimate other possible combinations. It was concluded that soy protein hydrolysate plays a mean role and should be at high concentrations in the mixed system, whereas, κ-carrageenan behaves better at lower concentration to obtain cooked foams with the desire properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Science PostPrint
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Protein
dc.subject
Hydrolysates
dc.subject
Polysaccharides
dc.subject
Foams
dc.subject
Protein
dc.subject
Polysaccharides
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Soy protein hydrolysate and gelling polysaccharides systems in cooked foams: a method to improve their combinations
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-12-29T17:31:39Z
dc.journal.volume
1
dc.journal.number
1
dc.journal.pagination
1-5; e00018
dc.journal.pais
Japón
dc.journal.ciudad
Tokyo
dc.description.fil
Fil: Martínez, Karina Dafne. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Science PostPrint
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.14340/spp.2014.04A0002
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.spp-j.com/spp/1-1/spp.2014.04A0002#sthash.TO30xmjV.dpbs
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