Browsing by Subject "Acceptance rate"

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

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 (Springer, 2021)

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, ...