Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white
نویسندگان
چکیده
منابع مشابه
Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white
The influences of ultra-high hydrostatic pressure treatment on foaming and physical properties (solubility, hydrophobicity and sulfhydryl content) of egg white were investigated. A pressure range of 0-500 MPa, time range of 0-20 min and pH range of 7.5-8.5 were selected. The foaming property of egg white is improved by 350Mpa and 10min. The treatment resulted in increase of sulfhydryl content o...
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ژورنال
عنوان ژورنال: Journal of Biomedical Science and Engineering
سال: 2009
ISSN: 1937-6871,1937-688X
DOI: 10.4236/jbise.2009.28089