In:
Comprehensive Reviews in Food Science and Food Safety, Wiley, Vol. 17, No. 1 ( 2018-01), p. 240-254
Abstract:
Casein‐based powders are gaining industrial interest due to their nutritional and functional properties, but they are also known to have poor rehydration abilities. The fundamental physical and chemical mechanisms involved in the rehydration of these powders are essential for determining the critical steps in the manufacturing processes and for developing casein powders with improved rehydration properties. A number of analytical methods have been developed to measure the rehydration ability of powders, but criteria for the selection of methods for casein‐based powders have not been provided. This review article provides an overview of the characteristics and methods for the production of casein‐based powders, methodologies to measure their rehydration properties, and it summarizes the current state of understanding regarding rehydration. Advancements have been made in the field; however, a fundamental understanding enabling improvement of the rehydration properties of these powders is still lacking.
Type of Medium:
Online Resource
ISSN:
1541-4337
,
1541-4337
DOI:
10.1111/crf3.2018.17.issue-1
DOI:
10.1111/1541-4337.12319
Language:
English
Publisher:
Wiley
Publication Date:
2018
detail.hit.zdb_id:
2185829-9
