Strategies for development of new ingredients and food products based on HPP-induced changes in rheology
作者： Zamantha Escobedo-Avellaneda , Semanur Yildiz , María Lavilla , Jorge Welti-Chanes
DOI: 10.1016/B978-0-12-816405-1.00016-9
关键词:
摘要: Abstract Foods are generally multiphasic systems in which different components dispersed an aqueous continuous phase. Food components, concentration, size, and interactions generate types of foods including gels emulsions. Interactions proteins, polysaccharides, lipids responsible for food structure, but at the same time, it is a consequence processing. During gelation emulsification processes proteins rheological changes present. In recent years, high hydrostatic pressure (HHP) has been considered as high-efficient method modification components. HHP induced modifications polysaccharides great interest to develop novel ingredients with enhanced rheology based on properties. this chapter, due application their effect functional properties, presented.
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