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DETERMINATION OF THE PASTEURISATION OF EGG PRODUCTS.

[In Russian. / En russe.]

Author(s) : FROLOV V. L., KORZEMANOVA L. A.

Type of article: Periodical article

Summary

THE AUTHORS SET UP A RELATIONSHIP BETWEEN THE ACTIVITY OF ALPHA-AMYLASE OF MIXTURES CONTAINING EGGS AND THE PH OF THE MEDIUM, THE CONCENTRATION OF THE SUBSTRATE, THE TEMPERATURE AND TIME OF THERMAL EFFECT. AS FOR THE COLD EFFECT, IT WAS ESTABLISHED THAT THE COLD TREATMENT AND STORAGE OF EGG PRODUCTS AT TEMPERATURES BELOW 273 K (0 DEG C) HAS NO EFFECT ON THE ACTIVITY OF ALPHA-AMYLASE. A METHOD IS PROPOSED FOR THE DETERMINATION OF PASTEURISATION RECOMMENDED FOR USE IN FIRM LABORATORIES. R.R.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1985-2032
  • Languages: Russian
  • Source: Mjasn. Ind. SSSR - n. 10
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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