ShareCHANGES IN LIPIDS OF SPRAY DRIED, FREEZE DRIED AND FOAM-MAT DRIED, WHOLE EGG POWDERS DURING STORAGE.
Author(s) : SATYANARAYANA RAO T. S., MURALI H. S.
Type of article: Article
Summary
FREEZE DRIED AND FOAM-MAT DRIED HENS' EGG POWDER WERE PREPARED FROM EGG MELANGE OF UNIFORM COMPOSITION AND ANALYSED FOR TOTAL LIPIDS, FREE FATTY ACIDS, POLAR LIPIDS, NEUTRAL LIPIDS AND 2-TBA VALUES. DRYING CONDITIONS, STORAGE TEMPERATURE AND PACKAGING MATERIALS SIGNIFICANTLY INFLUENCE THE EXTENT OF CHANGES IN LIPIDS. THE HYDROLYSIS OF EGG LIPIDS WERE OBSERVED EVEN AT LOW MOISTURE IN EGG POWDERS.
Details
- Original title: CHANGES IN LIPIDS OF SPRAY DRIED, FREEZE DRIED AND FOAM-MAT DRIED, WHOLE EGG POWDERS DURING STORAGE.
- Record ID : 1990-1320
- Languages: English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 5
- Publication date: 1989
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Lipid; Drying; Chemical property; Egg; Powder
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- Source: Int. J. Food Sci. Technol. - vol. 30 - n. 1
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