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dc.contributor.authorLafarga, Tomás
dc.contributor.authorÁlvarez, Carlos
dc.contributor.authorVillaró, Sílvia
dc.contributor.authorBobo, Gloria
dc.contributor.authorAguiló-Aguayo, Íngrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2020-09-01T06:27:49Z
dc.date.available2020-09-01T06:27:49Z
dc.date.issued2019-07-10
dc.identifier.citationLafarga, Tomás, Carlos Álvarez, Silvia Villaró, Gloria Bobo, and Ingrid Aguiló‐Aguayo. 2019. "Potential Of Pulse‐Derived Proteins For Developing Novel Vegan Edible Foams And Emulsions". International Journal Of Food Science & Technology 55 (2): 475-481. doi:10.1111/ijfs.14286.ca
dc.identifier.issn1365-2621ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/889
dc.description.abstractChefs around the world strive to go beyond ordinary and garnish dishes with edible foams and emulsions, generally made using proteins derived from soy or animal sources. However, the increasing number of consumers following a vegan diet has led to a higher demand for novel foods formulated using plant-derived proteins. The current study evaluated the functional properties of proteins obtained by alkaline solubilisation from common pulses. Water- and oilholding capacities varied within the ranges 2.39–6.78 and 3.46–6.37 g of water or oil per g or protein concentrate, respectively. Emulsifying capacity and stability was higher at pH values 2.0 and 10.0. A similar trend was observed for foaming capacity and stability. Proteins isolated from fava beans showed the highest foaming capacity, calculated as 56.7 ± 2.9 and 56.7 ± 2.7% when measured at pH 2.0 and 10.0, respectively (P < 0.05). Overall, studied proteins showed potential for their use in edible foams, emulsions and other innovative products.ca
dc.format.extent15ca
dc.language.isoengca
dc.publisherWileyca
dc.relation.ispartofInternational Journal of Food Science and Technologyca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titlePotential of pulse‐derived proteins for developing novel vegan edible foams and emulsionsca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.embargo.terms12 mesosca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1111/ijfs.14286ca
dc.contributor.groupPostcollitaca


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