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EFFECT OF FREEZING TEMPERATURE AND STORAGE TIME ON GELATION AND THE AMOUNT OF UNFROZEN WATER IN HEN'S EGG YOLK.

[In Japanese. / En japonais.]

Type of article: Article

Summary

EGG YOLKS WERE FROZEN AT DIFFERENT TEMPERATURES FOR DIFFERENT TIMES THEN THAWED. THE CHANGES OF STATE OF WATER WERE ANALYSED BY SCANNING DIFFERENTIAL CALORIMETRY. THE DEVELOPMENT OF GELATION WAS OBSERVED. A POSSIBLE MECHANISM OF THE GELATION PROCESSUS IS DERIVED, INVOLVING THE AMOUNT OF UNFREEZABLE WATER CONTAINED IN YOLK. (Bull. bibliogr. CDIUPA, FR., 15, N.11, 1981/11, 82, 162164).

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1982-2017
  • Languages: Japanese
  • Source: J. agric. chem. Soc. Jap. - vol. 55 - n. 8
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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