Functional Properties of Freeze-concentrated Egg White Foam and Its Applications for Food Processing
| Autor: | Kimie Kurimoto, Nobuko Nakahama, Michiko Watanabe, Keiko Kumeno |
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| Rok vydání: | 1994 |
| Předmět: |
Pastel
Chemistry business.industry Organic Chemistry food and beverages General Medicine Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry visual_art embryonic structures Food processing visual_art.visual_art_medium lipids (amino acids peptides and proteins) Food science business Molecular Biology Biotechnology Egg white |
| Zdroj: | Bioscience, Biotechnology, and Biochemistry. 58:447-450 |
| ISSN: | 1347-6947 0916-8451 |
| DOI: | 10.1271/bbb.58.447 |
| Popis: | Commercially available egg white was freeze-concentrated using bacterial ice nuclei, which improved its foaming properties. Baked meringue, angel cake, snow-jelly, and marshmallow were prepared using freeze-concentrated egg white foam and their physical properties were evaluated. We concluded that freeze-concentrated egg white can be used to make some foam foods. |
| Databáze: | OpenAIRE |
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