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Guide for technological functional characterization of protein ingredients for the plant-based market. This guide describes a standardized set of methodologies for evaluating techno-functional properties (emulsifying activity and emulsion stability, foaming capacity and foaming stability, water and oil... ... Repositório: BDPA Ano de publicação: 2022
Plant-based protein sources applied as ingredients in meat analogues sustainable production. Abstract:Though obtained from vegetable ingredients, meat analogues are replacers of traditional meat products. They mimic the flavor, juiciness, and texture and look similar to their counterparts. Th... ... Repositório: BDPA Ano de publicação: 2024
Replacement of moist ingredients in the feed training of carnivorous fish. Repositório: BDPA Ano de publicação: 2012
Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts. Low-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which re... ... Repositório: BDPA Ano de publicação: 2017
The use of emerging technologies on assisting whey Beta-lactoglobulin hydrolysis aiming low-allergenic ingredients. Repositório: BDPA Ano de publicação: 2017

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