ShareViscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol.
Author(s) : TELIS V. R. N., KIECKBUSCH T. G.
Type of article: Article
Summary
The paper deals with freezing possibilities of egg yolk mixed with different additives (sucrose, glycerol, magnesium chloride, sodium and calcium chloride). Effects of these additives are studied on viscosity of unfrozen, frozen and thawed yolk.
Details
- Original title: Viscoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol.
- Record ID : 1999-1034
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
- Publication date: 1998/01
- DOI: http://dx.doi.org/10.1111/j.1365-2621.1997.tb04427.x
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Eggs and egg products
- Keywords: Viscosity; Thawing; Egg yolk; Mechanical property; Sucrose; Egg; Glycerol; Freezing; Additive; Inorganic compound
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- Source: Ital. J. Food Sci. - vol. 56 - n. 3
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- Author(s) : MOHR K., BAUER W.
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Viscoelasticity of frozen/thawed egg yolk.
- Author(s) : TELIS V. R. N., KIECKBUSCH T. G.
- Date : 1997/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 62 - n. 3
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- Date : 1992
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- Source: Nippon Suisan Gakkaishi - vol. 58 - n. 4
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- Author(s) : HOSOMI K., NISHIO K., MATSUMOTO H.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 1
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