Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food : particle characterization, pulp formulation and sensory analysis

Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food : particle characterization, pulp formulation and sensory analysis

Carlos Eduardo De Farias Silva, Rosana Correia Vieira, Izabelle Caroline Caetano da Silva, Raphaella Barbosa de Oliveira Cerqueira, Nayana Pereira Andrade, Fabiana Claudino da Silva, Francine Pimentel de Andrade, Ana Karla de Souza Abud, Kaciane Andreola, Osvaldir Pereira Taranto

ARTIGO

Inglês

In this study, agglomeration process was applied in concentrated rice protein (RP) powder using hydrolyzed collagen (HC) as binder to improve wetting time and flowability, aiming at its application in the food industry, namely for fruit pulp supplementation. Fruit pulps from acerola (Malpighia...

CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ

Fechado

Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food : particle characterization, pulp formulation and sensory analysis

Carlos Eduardo De Farias Silva, Rosana Correia Vieira, Izabelle Caroline Caetano da Silva, Raphaella Barbosa de Oliveira Cerqueira, Nayana Pereira Andrade, Fabiana Claudino da Silva, Francine Pimentel de Andrade, Ana Karla de Souza Abud, Kaciane Andreola, Osvaldir Pereira Taranto


										

Combining fruit pulp and rice protein agglomerated with collagen to potencialize it as a functional food : particle characterization, pulp formulation and sensory analysis

Carlos Eduardo De Farias Silva, Rosana Correia Vieira, Izabelle Caroline Caetano da Silva, Raphaella Barbosa de Oliveira Cerqueira, Nayana Pereira Andrade, Fabiana Claudino da Silva, Francine Pimentel de Andrade, Ana Karla de Souza Abud, Kaciane Andreola, Osvaldir Pereira Taranto

    Fontes

    Journal of food science and technology

    (2020)