Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 21, Issue 1, Pages 1031-1042Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2018.1466324
Keywords
Extracellular proteins; Freeze drying; Microstructure; Rheology; Functional properties
Categories
Funding
- Russian Science Foundation [15-16-10000]
- Russian Science Foundation [18-16-17000] Funding Source: Russian Science Foundation
Ask authors/readers for more resources
This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH, chemical composition, penetration magnitude, and critical shear stress were determined. The dried samples were examined using Fourier-transform infrared spectroscopy, and their microstructures were characterized. The characteristic property of the product developed was determined to be the presence of a relatively homogeneous fibrillar structure that promotes the functional capacity of the proteinoid-forming fibres in the compositions of foods from different groups.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available