Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

Abstract : The properties of foams processed with reconstituted egg white were investigated as a function of the denaturation undergone by the proteins during the pasteurization stage in dry state. Various time?temperature tables were applied on the original egg white powder, ranging from 1 to 7 days, and from 60 to 80
Type de document :
Article dans une revue
Lebensmittel wissenschaft und technologie, 2009, 42, pp.496-503. 〈10.1016/j.lwt.2008.09.013〉
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Soumis le : vendredi 7 septembre 2012 - 16:06:59
Dernière modification le : jeudi 5 avril 2018 - 10:36:34

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E. Talansier, C. Loisel, D. Dellavalle, A. Desrumaux, Valérie Lechevalier-Datin, et al.. Optimization of dry heat treatment of egg white in relation to foam and interfacial properties. Lebensmittel wissenschaft und technologie, 2009, 42, pp.496-503. 〈10.1016/j.lwt.2008.09.013〉. 〈hal-00730035〉

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