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.
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书目信息
页码
pp. 65-73
其它主题
Productos de panaderia; Proteine du lait; Propiedades fisico-quimicas; Productos lacteos; Proteinas de la leche; Ingredient; Propriete physicochimique; Caseine
语言
英语
注释
1 table, 15 ref.
类型
Conference
粮农组织大会
Dairy Ingredients - Production and Utilisation, Melbourne, Vic (Australia), 6 Mar 1991
1996-08-15
AGRIS AP
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