Share

Effect of gamma irradiation on the physico-chemical and functional properties of frozen liquid egg products.

Author(s) : MA C. Y., HARWALKAR V. R., POSTE L. M., SAHASRABUDHE M. R.

Type of article: Article

Summary

Frozen egg white and yolk were gamma irradiated at pasteurization doses (1-4 kilograys). This treatment reduced viscosity but had little effet on functional properties (foaming, emulsifying and gelling) of egg products, or on electrophoretic and calorimetric profile of proteins. Evaluation of quality of sponge cake and mayonnaise prepared with irradiated products.

Details

  • Original title: Effect of gamma irradiation on the physico-chemical and functional properties of frozen liquid egg products.
  • Record ID : 1994-2398
  • Languages: English
  • Source: Food Res. int. - vol. 26 - n. 4
  • Publication date: 1993

Links


See other articles in this issue (2)
See the source

Indexing