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Pectin-whey protein interactions in ...

Salinas, Flavio.

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Pectin-whey protein interactions in whey-based tomato beverages.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Pectin-whey protein interactions in whey-based tomato beverages./
Author:	Salinas, Flavio.
Description:	115 p.
Notes:	Source: Masters Abstracts International, Volume: 46-02, page: 0787.
Contained By:	Masters Abstracts International46-02.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR30014
ISBN:	9780494300145

Pectin-whey protein interactions in whey-based tomato beverages.
Salinas, Flavio.

Pectin-whey protein interactions in whey-based tomato beverages. - 115 p.

Source: Masters Abstracts International, Volume: 46-02, page: 0787.

Thesis (M.Sc.)--University of Alberta (Canada), 2007.

Incorporation of whey proteins had a favorable effect in the spray drying of tomato juice and in blends containing fresh whey at pH 3.3 and 4.2; however, visual sedimentation was observed in reconstituted mixtures due to the drying process.

ISBN: 9780494300145Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Pectin-whey protein interactions in whey-based tomato beverages.
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020 $a 9780494300145
035 $a (UMI)AAIMR30014
035 $a AAIMR30014
040 $a UMI $c UMI
100 1 $a Salinas, Flavio. $3 1278342
245 1 0 $a Pectin-whey protein interactions in whey-based tomato beverages.
300 $a 115 p.
500 $a Source: Masters Abstracts International, Volume: 46-02, page: 0787.
502 $a Thesis (M.Sc.)--University of Alberta (Canada), 2007.
520 $a Incorporation of whey proteins had a favorable effect in the spray drying of tomato juice and in blends containing fresh whey at pH 3.3 and 4.2; however, visual sedimentation was observed in reconstituted mixtures due to the drying process.
520 $a Three model systems using solutions of whey protein isolate (WPI) in water; mixed with pectin; or tomato juice, were produced at pH 3.3, 3.7, or 4.2 to study interactions of whey proteins and pectin.
520 $a This investigation confirmed the complexation of whey proteins and pectin at pH lower than 3.9 leading to the development of visual sedimentation. Whey proteins precipitated following heating below pH 3.9 but resisted coagulation and sedimentation at pH 4.2 in the presence of pectin. The pectin reactivity in tomato juice and its complexation with whey proteins at the pH range studied was illustrated indirectly by measuring sediment formation, its composition and the viscosity of WPI-tomato juice systems.
590 $a School code: 0351.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 $a University of Alberta (Canada). $3 626651
773 0 $t Masters Abstracts International $g 46-02.
790 $a 0351
791 $a M.Sc.
792 $a 2007
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR30014