Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity
نویسندگان
چکیده
منابع مشابه
Susceptibility of Faba Bean (Vicia faba L.) to Heat Stress During Floral Development and Anthesis
Experiments were conducted over 2 years to quantify the response of faba bean (Vicia faba L.) to heat stress. Potted winter faba bean plants (cv. Wizard) were exposed to temperature treatments (18/10; 22/14; 26/18; 30/22; 34/26 °C day/night) for 5 days during floral development and anthesis. Developmental stages of all flowers were scored prior to stress, plants were grown in exclusion from ins...
متن کاملModifying functionalized-carbon-nanotube capacity to enhance water-vapor adsorption capacity from nitrogen gas
The primary objective of this paper is to enhance the water-vapor-adsorption capacity of multiwall-carbon-nanotube (MWCNT) from nitrogen gas by grafting sulfonic acid groups and doping palladium nanoparticles into the adsorbent. MWCNT has been selected to be modified because of having homogeneous adsorption energy compared to silica gel. As a result, it is capable of creating isotherm having sh...
متن کاملOptical Prediction of Water-Holding Capacity
The pH of meat has a strong effect on both light scattering (paleness) and water-holding capacity (WHC), using WHC imprecisely as a general term to describe fluid distribution and retention. Light scattering has many attributes in meat (in relation to wavelength, direction and polarization), and is easier to measure on a routine basis than pH. Thus, the indirect correlation of light scattering ...
متن کاملWater-Holding Capacity of Fresh Meat
Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...
متن کاملWater-Holding Capacity of Fresh Meat
Water-holding capacity of fresh meat (ability to retain inherent water) is an important property of fresh meat as it affects both the yield and the quality of the end product. This characteristic can be described in several ways, but in fresh products that have not been extensively processed, it is often described as drip loss or purge. The mechanism by which drip or purge is lost from meat is ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods9081077