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Water behaviour in processed cheese spreads

✍ Scribed by Hela Gliguem; Dorra Ghorbel; Cécile Grabielle-Madelmont; Benoît Goldschmidt; Sylviane Lesieur; Hamadi Attia; Michel Ollivon; Pierre Lesieur

Book ID
106446871
Publisher
Springer Netherlands
Year
2009
Tongue
English
Weight
465 KB
Volume
98
Category
Article
ISSN
0022-5215

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Use of plant protein isolates in process
Use of plant protein isolates in processed cheese
✍ El-Sayed, M. M. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 473 KB

Plant protein isolates were evaluated and used to replace skim milk powdered protein in processed cheese blends. The chemical composition of chickpea protein isolate (CPI), peanut protein isolate (PPI) and sesame protein isolates (SPI) were determined. Functional properties ofthe tested protein isol