ShareStudy on vitelline membrane proteins from fresh and stored eggs by HPLC (High Performance Liquid Chromatography).
Untersuchungen an Vitellinmembranproteinen aus frischen und gelagerten Eiern mittels HPLC.
Author(s) : SCHÄFER A., DREWES W., SCHWÄGELE F.
Type of article: Article
Summary
As changes in the composition of vitelline membrane proteins appear to be more important at a storage temperature of 20 deg C than at storage temperatures of 5-10 deg C, these proteins can be used as indicators for aging assessment of eggs.
Details
- Original title: Untersuchungen an Vitellinmembranproteinen aus frischen und gelagerten Eiern mittels HPLC.
- Record ID : 1999-3041
- Languages: German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 37 - n. 141
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Eggs and egg products
- Keywords: Measurement; Albumin; Protein; Fresh produce; Egg; Membrane
-
Critères simples de contrôle de la fraîcheur de...
- Author(s) : ARZOUYAN C., PERRIN N., DUCHENE G., ESTIENNE J.
- Date : 1996
- Languages : French
- Source: Ann. Falsif. Expert. chim. toxicol. - vol. 89 - n. 935
View record
-
Change in egg protein during storage.
- Author(s) : SCHÄFER A., DREWES W., SCHWÄGELE F.
- Date : 1996/06
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - vol. 35 - n. 132
View record
-
Gelation of egg white proteins as affected by c...
- Author(s) : XU J. Q., SHIMOYAMADA M., WATANABE K.
- Date : 1997/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 5
View record
-
Textural properties of pressure-induced gels of...
- Author(s) : DUMOULIN M., OZAWA S., HAYASHI R.
- Date : 1998/01
- Languages : English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
View record
-
Applicability of near-infrared spectroscopic me...
- Author(s) : HONG J. H., YAMAOKA-KOSEKI S., TSUJII Y., YASUMOTO K.
- Date : 1997
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 30 - n. 4
View record