Trends in the production and utilisation of dairy protein products: functional properties and utilisation. [Conference paper]
1991
Mulvihill, D.M. (Univ. College, Cork (Ireland). Food Chemistry Dept.)
An overview of the functional characteristics of dairy protein products is given, including solubility, gelation and coagulation, hydration, viscosity, surface active properties and emulsifying and foaming properties. Brief outlines of some of the reported food applications of dairy protein products are given, including bakery products, dairy products, beverages, dessert-type products, pasta products, confectionery, meat products, convenience foods, textured products and dietary, pharmaceutical and medical applications.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Commonwealth Scientific and Industrial Research Organisation