Functionele eigenschappen van soja-eiwitten.
1981
Schutte L.
The consumer perceives quality of a food production in the first instance sensorically and the sensoric properties of a composite food are determined by the functional characteristics of the ingredients. Since the improvement of the nutritional and economic value of a product can only become effective if the product is accepted, the functional properties of the ingredients, which influence directly the acceptability of the product, are essential for good nutrition. Soya-protein products, notably defatted soyameal and grits, concentrates and isolates as well as their texturised forms, all have different functional characteristics and they will therefore have to be applied in a different way to play an optimal part in improving the end product. An outline is given of the way in which the functional characteristics of soya-proteins in model systems can be measured and where and why the various soya-protein products can be applied on the basis of their functionality.
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