ShareINFLUENCE OF VEGETABLE PROTEIN ON FREEZE-THAW STABILITY OF OIL-WATER EMULSIONS.
Author(s) : MUSCHIOLIK G.
Type of article: Book chapter
Summary
THE ACETYLATED PROTEINIC ISOLATES OF FIELD BEANS ACT AS EMULSIFIERS AND STABILIZERS, AND IMPROVE THE EMULSION STABILITY DURING THE FREEZING-THAWING PROCESS. THE WATERRETENTION CAPACITY OF ACIDIFIED EMULSIONS CAN BE IMPROVED BY ADDING HYDROCOLLOIDS SUCH AS POTATO STARCH, STARCH SYRUP OR GELATIN. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-246291.
Details
- Original title: INFLUENCE OF VEGETABLE PROTEIN ON FREEZE-THAW STABILITY OF OIL-WATER EMULSIONS.
- Record ID : 1990-0231
- Languages: English
- Source: In: Gums Stab. Food Ind., Irl. Presse - vol. 4
- Publication date: 1988
Links
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Indexing
- Themes: Precooked food
- Keywords: Sauce; Freezing-thawing; Freezing
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