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A study of the factors affecting the foaming properties of egg white - a review

by Lomakina, K.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) E-mail:lomakink@vscht.cz , Mikova, K.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)

in ACEITES / ADDITIF ALIMENTAIRE / ADITIVOS ALIMENTARIOS / AGENT DE TEXTURE / AGUA / Albumen / ALBUMINAS / ALBUMINE / ALBUMINS / ALMACENAMIENTO / AZUCAR / BLANC D'OEUF / CALENTAMIENTO / CALIDAD / CATION / CATIONES / CATIONS / CENTRIFUGACION / CENTRIFUGATION / CENTRIFUGING / CHAUFFAGE / CLARA DE HUEVO / COPPER SULPHATE / DURACION / DURATION / DUREE / EAU / EGG WHITE / EGG YOLK / EGGS / ENVIRONMENTAL TEMPERATURE / ESPUMA / ESPUMACION / ESTABILIDAD / ESTABILIZADORES / foam stability / FOAMING / foaming ability / FOAMS / FOOD ADDITIVES / GAMMA IRRADIATION / HEATING / HOMOGENEISATION / HOMOGENEIZACION / HOMOGENIZATION / HUEVOS / HUILE / IRRADIACION GAMMA / IRRADIATION GAMMA / JAUNE D'OEUF / MOUSSAGE / MOUSSE / OEUF / OILS / PASTEURISATION / PASTEURIZACION / PASTEURIZING / PROTEASAS / PROTEASE / PROTEASES / PROTEOSAS / PROTEOSE / PROTEOSES / QUALITE / QUALITY / STABILITE / STABILITY / STABILIZERS / STOCKAGE / STORAGE / SUCRE / SUGAR / SULFATE DE CUIVRE / SULFATO DE COBRE / SURFACTANT / SURFACTANTES / SURFACTANTS / TEMPERATURA AMBIENTAL / TEMPERATURE AMBIANTE / ULTRASON / ULTRASONICS / ULTRASONIDO / WATER / YEMA DE HUEVO

2006

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A study of the factors affecting the foaming properties of egg white - a review

2006

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2006

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Journal Article

A study of the factors affecting the foaming properties of egg white - a review

Lomakina, K.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin) E-mail:lomakink@vscht.cz,

Mikova, K.(Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin)

2006

Overview

Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white.

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Publisher

Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences

Subject

ACEITES

/ ADDITIF ALIMENTAIRE

/ ADITIVOS ALIMENTARIOS

/ AGENT DE TEXTURE

/ AGUA

/ Albumen

/ ALBUMINAS