Functional and physicochemical properties of whole egg powder: Effect of spray drying conditions

Journal of Food Science and Technology

Volumn 48, Issue 2, 2011, Pages 141-149

  Koç, Mehmet ^a   Koç, Banu ^a   Susyal, Gonca ^b   Yilmazer, Melike Sakin ^a   Ertekin, Figen Kaymak ^a   Baǧdatlioǧlu, Neriman ^b  

^a EGE UNIVERSITY   (Turkey)

^b CELAL BAYAR UNIVERSITY   (Turkey)

Author keywords

Functional properties; Optimization; Physical properties; Spray drying; Whole egg powder

Indexed keywords

ATOMIZATION PRESSURE; COLOUR CHANGE; DENMARK; DRYING CONDITION; DRYING PROCESS; EMULSION STABILITY; END-PRODUCTS; FUNCTIONAL PROPERTIES; GEL TEXTURE; INLET AIR TEMPERATURES; OUTLET AIR; PEROXIDE VALUE; PHYSICOCHEMICAL PROPERTY; PILOT SCALE; POWDER PRODUCTS; SALAD DRESSINGS; SPRAY DRYERS; SPRAY DRYING PROCESS; WATER ACTIVITY; WHOLE EGG POWDER;

ATMOSPHERIC TEMPERATURE; ATOMIZATION; EMULSIFICATION; GELS; PRESSURE EFFECTS; SPRAY DRYING; STABILITY; TEXTURES; WATER CONTENT;

THERMAL PROCESSING (FOODS);

EID: 79956098619     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0159-1     Document Type: Article

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