EFFECT OF ULTRASOUND TREATMENT ON PHYSICOCHEMICAL, FUNCTIONAL AND NUTRITIONAL PROPERTIES OF A SAFFLOWER (CARTHAMUS TINCTORIUS L.) PROTEIN ISOLATE

The effect of ultrasound exposure time (15 and 30 min) at 130 W and 40 kHz on the physicochemical, functional, and nutritional properties of a safflower protein isolate (SPI) was evaluated. The moisture content, bulk density, and aw of the SPI were significantly (P < 0.05) decreased by ultrasound...

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Veröffentlicht in:	Italian journal of food science 2019-01, Vol.31 (3)
Hauptverfasser:	ZUÑIGA-SALCEDO, M R, Ulloa, J A, P.U. ULISES BAUTISTA-ROSALES, Rosas-Ulloa, P, RAMÍREZ-RAMÍEZ, J C, Silva-Carrillo, Y, GUTIÉRREZ-LEYVA, R, HERNÁNDEZ, C
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acid composition Amino acids Bakery products Bulk density Chemical composition Drinking water Exposure Food Food industry Meat Moisture content Moisture effects pH effects Physicochemical treatment Proteins Soups Ultrasonic imaging Ultrasonic processing Ultrasound Water content
Online-Zugang:	Volltext
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