Cholesterol removal in liquid egg yolk using high methoxyl pectins

Carbohydrate Polymers

Volumn 69, Issue 1, 2007, Pages 72-78

  Garcia Rojas, Edwin E ^a   dos Reis Coimbra, Jane S ^b   Minim, Luis A ^b   Freitas, Jackson F ^b  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Cholesterol; Egg yolk; High methoxyl pectins; Response surface methodology

Indexed keywords

CARBOHYDRATES; FOOD PRODUCTS; IONIC STRENGTH; PROTEINS; SURFACE ANALYSIS;

EGG YOLK; HIGH METHOXYL PECTINS; PECTIN GELS; RESPONSE SURFACE METHODOLOGY;

CHOLESTEROL;

EID: 33947702638     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2006.09.004     Document Type: Article

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