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Gelation of egg white proteins as affected by combined heating and freezing.

Author(s) : XU J. Q., SHIMOYAMADA M., WATANABE K.

Type of article: Article

Summary

Combined effects of preheating and freezing on the gelation of dried egg white induced by reheating were examined in comparison with those of refrigerating. Refrigeration consistently induced harder gels, while freezing resulted in either harder or softer gels.

Details

  • Original title: Gelation of egg white proteins as affected by combined heating and freezing.
  • Record ID : 1998-3686
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 5
  • Publication date: 1997/09
  • Document available for consultation in the library of the IIR headquarters only.

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