ShareSTUDIES ON THE SPRAY-DRIED, FOAM-MAT-DRIED AND FREEZE-DRIED WHOLE EGG POWDERS: CHANGES IN THE NUTRITIVE QUALITIES ON STORAGE.
Author(s) : SATYANARAYANA RAO T. S., MURALI H. S.
Type of article: Article
Summary
THE DEHYDRATION TECHNIQUE HAS NO UNFAVOURABLE EFFECT ON THE AMINO-ACID CONTENT OR THE SOLUBILITY OF THE PROTEINS OF DEHYDRATED EGGS. CORRELATIONS ARE SHOWN BETWEEN PROTEIN SOLUBILITY, AVAILABLE LYSIN CONTENT AND THE PROTEIN EFFICIENCY RATE OF THESE EGG PRODUCTS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-232782.
Details
- Original title: STUDIES ON THE SPRAY-DRIED, FOAM-MAT-DRIED AND FREEZE-DRIED WHOLE EGG POWDERS: CHANGES IN THE NUTRITIVE QUALITIES ON STORAGE.
- Record ID : 1988-2538
- Languages: English
- Source: Nutr. Rep. int. - vol. 36 - n. 6
- Publication date: 1987
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Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Freeze-drying; Nutritional value; Protein; Drying; Egg; Amino acid
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- Author(s) : TOMASSI G., COSTANTINI A. M.
- Date : 1983
- Languages : Italian
- Source: Ristor. collettiva - vol. 8 - n. 6
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- Author(s) : TOMASSI G.
- Date : 1989
- Languages : Italian
- Source: Riv. Soc. ital. Sci. Aliment. - vol. 18 - n. 6
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- Author(s) : LETOILE D.
- Date : 1991/06
- Languages : French
- Source: Ind. aliment. agric. - vol. 108 - n. 6
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- Date : 1995/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 3
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FREE AMINO ACIDS IN FREEZE-DRIED POME FRUIT.
- Author(s) : GUEGOV J.
- Date : 1984
- Languages : Bulgarian
- Source: Sci. Works - 20; 123-137; 4 tabl.; 8 ref.
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