Culinary Biophysics: On the Nature of the 6X°C Egg

Food Biophysics

Volumn 6, Issue 1, 2011, Pages 152-159

  Vega, César ^a   Mercadé Prieto, Ruben ^b  

^a Mars Botanical   (United States)

^b UNIVERSITY OF BIRMINGHAM   (United Kingdom)

Author keywords

Egg yolk; Gastronomy; Science assisted cooking; Sous vide; Texture

Indexed keywords

ARRHENIUS; COMPOSITIONAL COMPLEXITY; CONSTANT TEMPERATURE; COOKING CONDITIONS; EGG YOLKS; ENERGY OF ACTIVATION; GASTRONOMY; GELATION KINETICS; GLOBULAR PROTEINS; LOW TEMPERATURES; SCIENCE-ASSISTED COOKING; SERUM ALBUMIN; SOUS-VIDE; STRUCTURE DEVELOPMENT;

ACTIVATION ENERGY; COAGULATION; GELATION;

TEXTURES;

EID: 79651474217     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-010-9200-1     Document Type: Article

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