Albumen foam stability and s | 農藥百科
由ACCAlleoni著作·2004·被引用99次—S-ovalbuminisderivedfromovalbumin,andwasfirstreportedbySmith(1964)andSmith&Back(1965).Itisformedduringtheperiodofstorageofshelledeggs ...
Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate
Alleoni ACCI; Antunes AJII
ICNPq Fellowship
IIUniversidade do Norte do Paraná, UNOPAR, Londrina - PR, Brazil
ABSTRACT
Food products such as breads, cakes, crackers, meringues, ice creams and several bakery items depend on air incorporation to maintain their texture and structure during or after processing. Proteins are utilized in the food industry since they improve texture attributes through their ability to encapsulate and retain air. The objectives of this work were to quantify s-ovalbumin contents in albumen and to determine alterations in egg white foam stability in fresh eggs, and in eggs coated and non-coated with a whey protein-based concentrate film (WPC), stored at 25°C for 28 days. The volume of drained liquid was higher in non-coated eggs t...
S-ovalbumin | 農藥百科
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Albumen foam stability and s | 農藥百科
(PDF) Estimation of egg freshness using S | 農藥百科
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