Preserving functional properties of hen's egg yolk during freeze-drying

Journal of Food Engineering

Volumn 87, Issue 4, 2008, Pages 522-526

  Jaekel, Thomas ^a   Dautel, Kirsten ^a   Ternes, Waldemar ^a  

^a Centre for Food Sciences   (Germany)

Author keywords

Egg yolk; Freeze drying; Functional properties; Gel strength; Pasteurisation; Viscosity

Indexed keywords

COSTS; CRYSTALLIZATION KINETICS; LOW TEMPERATURE DRYING; REFRIGERATION; VISCOSITY MEASUREMENT;

EGG YOLK; FREEZE DRYING; FUNCTIONAL PROPERTIES; GEL STRENGTH; PASTEURIZATION;

FOOD PRODUCTS;

EID: 40849116183     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.01.006     Document Type: Article

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