PUPPO , María Cecilia

Crayfish protein, present in the wastes from crayfish processing, has been investigated as an ingredient of surimi-like gel products, which may be regarded as a renewable, available, and low-cost raw material. The aim of this study was to evaluate the influence of protein concentration on the gelation behaviour and gel properties of crayfish...

Fava bean is a crop source of gelling proteins (∼= 30% d.b.). This study aimed to evaluate rheological, textural and hydration properties of gels formulated at different protein contents and pH. A Faba bean concentrate (FB) of ∼= 60% protein produced by a dry fractionation method, was used (HerbaPRO FB65, Seville, Spain). FB was dispersed in...