Title of article :
Foaming Properties of Potato Raw Proteins and Isolated Fractions
Author/Authors :
Ralet، Marie-Christine نويسنده , , Guéguen، Jacques نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2001
Abstract :
The foaming properties of undenaturated potato raw proteins and of isolated patatin and 16 -25 kDa fraction are investigated over a pH range of 4-8 with and without added NaCl. The patatin fraction was shown to be a very promising foaming agent with a foamability and foam stability equivalent or even superior to that of egg-white powder.
Keywords :
canola oil , microwave heating , UV-absorptivity , oven test , oxidative stability
Journal title :
LEBENSMITTELWISSENSCHAFT & TECHNOLOGYE / FOOD SCIENCE
Journal title :
LEBENSMITTELWISSENSCHAFT & TECHNOLOGYE / FOOD SCIENCE
